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Prep time:

Cook time:

Serves: 4

This is a Danish classic, made with chicken or turkey instead of veal
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  • 250g minced pork
  • 250g minced turkey
  • 1 large onion, grated
  • 60g white breadcrumbs, fresh
  • 6 tablespoons milk
  • ½ teaspoon dried thyme
  • 1 large egg, beaten
  • 1 tablespoon flour, for dusting
  • 6 tablespoons sunflower oil, for shallow frying
  • 1 whole lemon, cut into wedges, to serve


Step 1

Add the pork, chicken or turkey, onion, breadcrumbs, milk, and thyme in to a large bowl. Mix together and season with salt and pepper.

Step 2

Stir in the egg and a little extra milk, if necessary, to make the mixture soft but not sticky. With lightly floured hands, shape the mixture into 16 small balls.

Step 3

Heat the oil in a frying pan and fry the meatballs over a medium heat for 8–10 minutes, turning often, until golden brown.

Step 4

Drain on kitchen paper, then serve while still hot, garnished with lemon wedges.

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