Introduction

Danish Frikadeller are flavorful, juicy meatballs that sear beautifully on the Arteflame grill. By using the reverse searing method, we ensure a caramelized crust while keeping the meat tender and moist inside. Paired with tangy pickled cucumbers for a delightful contrast, this dish is a perfect example of how grilling can elevate traditional recipes. The Arteflame grill’s high heat and even cooking surface make it easy to achieve restaurant-quality results at home.

Ingredients

• 1 lb ground pork
• 1 lb ground beef
• 1 small onion, finely minced
• 1 cup breadcrumbs
• 1/2 cup whole milk
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground nutmeg
• 2 tbsp butter (for grilling)
• 1 cucumber, thinly sliced
• 1/2 cup white vinegar
• 2 tbsp sugar
• 1/2 tsp salt
• 1/2 tsp dill (optional)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place them in the center of the grill and stack firewood over them.
3. Light the napkins and wait about 20 minutes for the cooktop to heat up.

Step 2: Prepare Pickled Cucumbers

1. Combine vinegar, sugar, and salt in a small bowl.
2. Add thinly sliced cucumbers and mix.
3. Let them marinate while grilling the meatballs.

Step 3: Make the Meatball Mixture

1. In a bowl, combine ground pork, ground beef, minced onion, breadcrumbs, milk, egg, salt, pepper, and nutmeg.
2. Mix thoroughly until well combined.
3. Form into small oval-shaped meatballs (Frikadeller).

Step 4: Sear the Meatballs on the Center Grill Grate

1. Add butter to the center grill grate.
2. Place meatballs directly on the grate and sear for 2 minutes per side.

Step 5: Cook the Meatballs on the Flat Griddle

1. Move the seared meatballs to the flat cooktop.
2. Continue cooking for about 6-8 minutes, turning occasionally.
3. Remove them from the grill when the internal temperature is 160F (they will continue cooking to reach 165F).

Step 6: Serve and Enjoy

1. Place the meatballs on a serving dish.
2. Top with pickled cucumbers.
3. Serve immediately for the best flavor.

Tips

• Use butter instead of oil for a richer flavor.
• Sear the meatballs at 1,000F for the perfect crust.
• Let the meatballs rest for a few minutes before serving.
• Use different heat zones on the cooktop for optimal doneness.

Variations

1. Spicy Frikadeller: Add 1/2 tsp cayenne pepper and 1 tsp smoked paprika for a spicy kick.
2. Herb-Infused Frikadeller: Mix in fresh chopped parsley and thyme for a fresh, aromatic twist.
3. Cheese-Stuffed Frikadeller: Insert a small cube of gouda or cheddar in the center of each meatball for a cheesy surprise.
4. Garlic Butter Frikadeller: Mix in 1 tbsp minced garlic and brush with garlic butter while cooking.
5. Mustard Glazed Frikadeller: Brush with a mix of Dijon mustard and honey during grilling for a tangy-sweet taste.

Conclusion

Grilling Danish Frikadeller on the Arteflame brings out deep, rich flavors with a perfect sear. This method ensures juicy meatballs with a crisp exterior, making them hard to resist. The pickled cucumbers add a refreshing contrast, balancing the dish beautifully.

Best Pairings

• Rye bread or toasted sourdough
• Warm potato salad
• Grilled asparagus or caramelized Brussels sprouts
• A crisp, cold beer or a light-bodied red wine