Danish Frikadeller (Meatballs) - Egg-Free

Ingredients

• about 450 g Ground pork
• 1 medium Onion, finely grated
• 0.5 cup Milk
• 2 tbsp All-purpose flour
• 0.25 cup Panko breadcrumbs
• 1 tsp Salt
• 0.5 tsp White pepper
• 0.25 tsp Nutmeg
• 2 tbsp Butter
• 2 tbsp Aquafaba

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the about 450 g ground pork, 1 medium finely grated onion, 0.5 cup milk, 2 tbsp all-purpose flour, 0.25 cup panko breadcrumbs, 1 tsp salt, 0.5 tsp white pepper, 0.25 tsp nutmeg, and 2 tbsp aquafaba. Mix everything together gently with your hands or a spoon until just combined; do not overmix.
2. 2Shape the meat mixture into 12 to 16 small, flattened meatballs, each about 3.81 cm wide and 1.27 cm thick.
3. 3Heat the 2 tbsp butter in a large skillet over medium heat until it reaches approximately 175°C.
4. 4Carefully place the shaped meatballs into the hot skillet. Cook them for 5 to 7 minutes on each side, until they are golden brown and the internal temperature reaches 71°C when checked with a meat thermometer. If the meatballs are browning too quickly, reduce the heat to medium-low.
5. 5Remove the cooked meatballs from the skillet and place them on a plate. Let them rest for 2 to 3 minutes to allow the juices to redistribute before serving.

Substitutions

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