Lammefrikadeller (Lamb Meatballs)
Perfectly browned on the outside and juicy on the inside, these lamb meatballs are an absolutely delicious twist on classic Danish frikadeller. Serve alongside any type of potato or as a filling in a pita wrap and you will be blown away!
Ingredients
- 680 grams ground lamb
- 1 small onion
- 40 grams breadcrumbs *we use panko breadcrumbs, but you can use whatever you have on hand!
- 2-3 tbsp chopped fresh parsley
- Salt and pepper to taste
- 1/2 tsp ground cumin
- 1 tsp ground oregano
- 1 tsp garlic powder
- 1 large egg
- 118 ml milk *you many not need all of the liquid, so start by adding a bit at a time!
Instructions
- Start by finely chopping the small onion. You can also use half of a medium/large onion!
- Prep the parsley by washing and chopping it finely.
- Add all meatball ingredients together (ground lamb, diced onion, breadcrumbs, fresh parsley, salt and pepper, cumin, oregano, garlic powder, and an egg) in a large mixing bowl EXCEPT for the milk.
- Mix together until well combined, adding the milk a little bit at a time until you have a mixture that holds together, but is not too wet to keep its shape. You may not need all the liquid! We recommend frying a small piece before you form the meatballs to check for seasoning! You can also cook a piece of the mixture in the microwave to check for the seasoning; add more salt and/or pepper if needed!
- Form meatballs about 1-1.5 inches (2.5-3.5cm) in diameter.
- Heat up a skillet or pan on medium heat. Add oil or butter and place your meatballs in the pan. You will likely have to fry these off in two or even three batches depending on the size of your pan!
- Flip your meatballs once they have gotten a golden brown crust. Make sure to lower the heat if they start to brown too quickly. Cook until the meatballs are no longer pink in the center, or you can use a thermometer to check that the internal temperature has reached 160F (~71C). Continue with your second and/or third batch. (Note: if there's anything burnt to the bottom of the pan, we do recommend cleaning out your pan between batches to avoid any burnt/bitter taste on the meatballs)
- Serve the meatballs however you would like - we like to eat these in lettuce wraps with tzatziki and sliced cucumber! Enjoy!
