Danish meatballs with potato salad

Ingredients

• 1.5 kgpotatoes
• 500 mlcrème fraîche
• 3 tbspfinely chopped or grated onion
• 2 tspcurry powder
• 1–2 tbspsweet French mustard
• A handfulchives
• A handfuldill
• To tastesalt and pepper
• 500 gminced pork
• 1onion, chopped
• 1egg
• 2 tbspbreadcrumbs
• 1 tbspplain flour
• 50 mlmilk
• 2 tbspMaggi seasoning sauce (optional)
• To tastesalt and pepper
• As neededbutter and oil

Instructions

1. 1

   Cook the potatoes

   Boil the potatoes until just tender. Drain them and leave them to cool.

2. 2

   Mix the dressing

   Stir together the crème fraîche and the remaining potato-salad ingredients, reserving a little chive for garnish. Taste and adjust the seasoning.

3. 3

   Dress the salad

   Cut the cooled potatoes to your preferred size and fold them into the crème fraîche mixture. Keep the salad chilled until serving.

4. 4

   Mix the meatball mixture

   Combine all the meatball ingredients and mix thoroughly. Leave the mixture to rest in the fridge for about 30 minutes.

5. 5

   Fry the meatballs

   Heat a knob of butter with a splash of oil and fry the meatballs until cooked through. Serve straight away, with the potato salad.

What are Danish meatballs?

Danish frikadeller are small, pan-fried meatballs, commonly made with minced meat and served as part of a home-style meal. Here they are paired with a chilled potato salad rather than served on their own.

The salad’s crème fraîche dressing is seasoned with curry, sweet mustard and fresh herbs. That creamy, tangy combination contrasts with the savoury browned pork.

Nutrition and macros by portion

The nutrition label shows one serving as written: 875 calories, 36g protein, 67g carbs, 49g fat.

The potatoes provide most of the carbohydrates, while the pork and egg supply much of the protein. The crème fraîche and frying butter contribute much of the fat, so balance the plate with a generous serving of vegetables alongside a portion of salad and meatballs.

Choosing the potatoes

Even-sized potatoes cook at a similar rate, making it easier to stop them at just-tender. Choose a variety that holds its shape when boiled so the pieces stay intact when mixed with the dressing.

Cool the potatoes before dressing them. Warm potatoes can soften the crème fraîche mixture and make the salad less refreshing.

Getting the dressing right

Curry powder and sweet French mustard give the dressing its distinctive flavour, while chives and dill add freshness. Start with 1 tablespoon of mustard, taste, and add more if you want a sharper note.

Season the dressing before adding the potatoes, then taste again once everything is combined. The potatoes can mellow the seasoning.

Mixing the meatballs

Mix the minced pork, chopped onion, egg, breadcrumbs, flour, milk and optional Maggi sauce thoroughly so the ingredients are evenly distributed. The mixture should be cohesive enough to shape and turn in the pan.

Resting it in the fridge for about 30 minutes is part of the method and gives you time to finish preparing the salad.

Frying and checking doneness

Butter and oil together provide the frying fat specified in the recipe. Cook the meatballs until browned and cooked through, turning as needed so they colour on all sides.

The method gives no exact frying time, as the size of the meatballs and heat of the pan will affect it. Check the centre of a larger one before serving.

Planning the timing

Make the potato salad first, as it needs time to cool and can stay chilled until the meal is ready. The meatball mixture can rest in the fridge during that time.

Fry the meatballs shortly before serving so they arrive hot alongside the cool salad. Garnish the salad with the reserved chives.

What to serve alongside

The recipe suggests serving the potato salad with frikadeller, roast beef or grilled food. For this meal, the meatballs and salad already make a substantial plate.

If you want a fresher contrast, serve with a simple green salad or crisp vegetables; these are optional additions rather than part of the recipe.

Recipe notes & tips

• Cut larger potatoes into evenly sized pieces before boiling so they cook at a similar pace.
• Drain the potatoes well and let them cool before adding the dressing.
• Reserve some chives to sprinkle over the salad just before serving.
• Taste the dressing before mixing it with the potatoes, and adjust the mustard and seasoning.
• Rest the meatball mixture in the fridge for about 30 minutes as directed.
• Use both butter and oil to fry the meatballs, and check that they are cooked through before serving.

Variations

• More mustard: Use the full 2 tablespoons for a sharper dressing.
• No Maggi sauce: Leave it out for a simpler-tasting pork mixture.
• Extra herbs: Add more chives or dill to the potato salad.
• Roast beef pairing: Serve the potato salad with roast beef instead of meatballs, as suggested in the recipe.
• Grilled pairing: Offer the salad alongside grilled food for a chilled, creamy side.

Common mistakes to avoid

• Overcooking the potatoes: Boil them only until just tender so they keep their shape when mixed.
• Dressing warm potatoes: Let them cool first to keep the salad creamy.
• Skipping the seasoning check: Taste the dressing and adjust it before adding the potatoes.
• Skipping the rest: Chill the meatball mixture for about 30 minutes before frying, as directed.
• Serving undercooked meatballs: Check the centre of a larger meatball before bringing the batch to the table.

How to store

Keep the potato salad covered in the fridge and eat within 2 days. Refrigerate leftover cooked meatballs promptly and use within 2–3 days; reheat until hot throughout, taking care not to overheat the salad.

Frequently asked questions