Havarti-Stuffed
Danish Meatballs (Frikadeller)
Ingredients:
3 oz Daneko Dill, Jalapeno, or Creamy Havarti, cut into small cubes (for stuffing)
1 lb ground pork (or half pork, half beef)
½ small onion, grated or finely minced
1 egg
½ cup breadcrumbs
¼ cup milk
1 tsp salt
½ tsp ground pepper
½ tsp ground allspice or nutmeg (optional)
Butter or oil, for frying
Directions:
In a large bowl, mix ground meat, onion, egg, breadcrumbs, milk, salt, pepper, and optional spices. Mix gently until combined.
Wet your hands and shape the mixture into small balls (about golf-ball size). Flatten each slightly in your hand, place a cube of Havarti in the center, then seal and roll again so the cheese is enclosed.
In a skillet, heat butter or oil over medium heat. Fry the meatballs in batches for 8–10 minutes, turning occasionally, until golden brown and cooked through.
Serve warm with mustard, lingonberry jam, or a creamy pan sauce.