Danish meatballs (frikadeller) with pearl barley salad, broccoli and feta
A recipe for classic Danish meatballs (frikadeller) with a hearty pearl barley salad.
Servings 4 people
Calories 839kcal
Ingredients
Danish meatballs (frikadeller)
- 600 g minced pork, or mixed minced veal and pork
- 1 large onion – finely chopped, grated or blended
- 2 eggs
- 100 ml whole milk
- 3 tbsp breadcrumbs
- 1 1/2 tsp salt
- Freshly ground pepper
- Butter and rapeseed oil for frying
Pearl barley salad
- 150 ml pearl barley
- 1 small head of broccoli, finely shredded
- 1/4 sweetheart (pointed) cabbage, finely shredded
- 1 apple, cut into small dice
- 2 shallots, thinly sliced
- 1 handful parsley, finely chopped
- 100 g feta
- 30 g salted almonds or pistachios, roughly chopped
Vinaigrette
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- 1-2 tsp honey
- Salt and freshly ground pepper
To serve
- Bread to serve, optional
Instructions
The meatballs
- Put all the ingredients in a bowl, season with freshly ground pepper and mix the mince thoroughly. Leave the mixture to rest for 15-20 minutes.
- While the mixture rests, cook the pearl barley.
- Melt a generous knob of butter in a frying pan and heat it until it foams.
- Dip a spoon in hot water or in the butter in the pan, scoop up a portion of the mixture and shape it into a meatball between the spoon and the palm of your hand.
- Fry the meatballs until golden on both sides and cooked through in the middle – about 5 minutes on each side over a medium heat. Set them aside as they are done.
Pearl barley salad
- Cook the pearl barley as directed on the packet, then rinse it in plenty of cold water.
- Mix the ingredients for the vinaigrette and season to taste with salt and freshly ground pepper.
- Put the pearl barley, broccoli, cabbage, apple, shallots and parsley in a bowl – and toss well with the vinaigrette. Crumble the feta into the salad and fold it in gently.
- Season to taste with salt and freshly ground pepper.
Serving
- Serve the warm meatballs with the pearl barley salad - scatter the chopped pistachios and a little parsley, if you like, over the top - and serve with bread alongside.
Nutrition
Calories: 839kcal | Carbohydrates: 52g | Protein: 43g | Fat: 53g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.01g | Cholesterol: 206mg | Sodium: 1336mg | Potassium: 1101mg | Fiber: 10g | Sugar: 15g | Vitamin A: 686IU | Vitamin C: 79mg | Calcium: 165mg | Iron: 4mg