About this recipe:Based on my father's family recipe for traditional Danish meatballs, with the modern addition of garlic rice - these tasty little morsels make a great easy meal for entertaining. Can be varied - see below.
Peel, core and grate the apple. Squeeze out the excess juice in a clean tea towel then add to a large mixing bowl. Add the tarragon, veal and pork mince, salt, pepper and glug of soda water to combine. Mix well then shape into small patties and place on a plate. Cover and chill for at least 30 minutes.
Meanwhile, in a small saucepan melt 20g butter (careful not to overheat and burn). When butter is melted add the garlic and gently fry for a couple of minutes. Remove from the heat and pour into a small microwave safe dish, cover and save for later.
In a large non stick frying pan gently heat the oil and add a few patties (you may need to cook in batches so as to not overcrowd the pan and result in steaming). Cook slowly until browned and cooked through. Remove and keep warm whilst cooking the rest of the batch.
Whilst these are cooking, bring a large pan of salted water to the boil and add the rice and cook according to the instructions (normally approx 12 - 15 minutes).
When all the patties are cooked and removed, add sherry to the pan and scrape up the juices with a wooden spoon, add the Tabasco and add cream (use enough to make sauce to pour over the frikadellers). Season to taste then add the knob of butter to enrichen and gloss the sauce. Whilst this is happening, re-heat (on low) in the microwave the garlic butter. Drain the rice then stir through the garlic butter. Serve.
I like to boil the rice in advance, drain under cold water and pour into a microwave safe bowl and chill until needed. The rice re-heats well and the grains separate nicely.
If unable to obtain veal mince use beef mince.
Also nice with hot buttered tagliatelle or noodles.