Frikadeller (Danish Pork Meatballs)
Uses [KitchenAid® Stand Mixer](https://yummly.app.link/k3bnNNhsd1) and [Metal Food Grinder Attachment](https://yummly.app.link/X0rJ98Isd1).
Ingredients
Boiled potatoes
Fresh ground pepper
Sea salt
2 teaspoons red currant jelly
1 tablespoon heavy cream
1/2 teaspoon Worcestershire sauce
2 cups beef stock
3/4 cup red wine
1 tablespoons tomato paste
4 tablespoons all-purpose flour
1/2 onion, small diced
2 tablespoons olive oil
1 tablespoon butter, divided
1 tablespoon olive oil, divided
Fresh ground black pepper
1 1/2 teaspoons sea salt
1/2 cup finely chopped onion
2 large eggs
1/2 cups panko or breadcrumbs
1/2 cup oats
1/2 cup whole milk
2 pounds pork shoulder, cut into 2-inch pieces
Step by step
Place pork on a parchment lined baking sheet and freeze 20 minutes. Attach KitchenAid® Metal Food Grinder Attachment with coarse grinding plate to KitchenAid®Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind pork. Remove food grinder and attach flat beater and mixer bowl to mixer. Add 1/2 cup milk, 1/2 cup oats, 1/2 cup panko, 2 eggs, 1/2 cup finely chopped onion, 1 1/2 tsp salt and pepper. Turn to Stir speed and mix until combined, about 30 seconds. Cover and chill 45 minutes.
For each meatball, scoop 2 tablespoons pork mixture and roll into a ball with damp hands. Place on parchment lined baking sheet and flatten slightly.
Heat 1/2 Tbs olive oil and 1/2 Tbs butter in large skillet over medium-high heat. Working in batches, fry meatballs until cooked through and crispy crust forms on each side, about 10 minutes, adding remaining 1/2 Tbs olive oil and 1/2 Tbs butter as needed. Keep warm.
Heat 2 Tbs olive oil in the same pan used for meatballs. Add 1/2 small diced onion and cook until softened, about five minutes. Add 4 Tbs flour and whisk 1 to 2 minutes on medium low heat. Whisk in 1 Tbs tomato paste, 3/4 cup red wine, 2 cups beef stock and 1/2 tsp Worcestershire sauce. Bring to a low simmer and cook 5 to 10 minutes, or until thickened. Stir in 1 Tbs heavy cream and 2 tsp red currant jelly. Heat through and serve immediately with Frikadeller and boiled potatoes.