While we’re at it with the miniature posts, here’s another tiny piece of advice: Instead of frying your “frikadeller” meat balls on the frying pan, throw then in the oven on a baking sheet at 200C/400F for half an hour. No more getting them stuck to the frying pan, no more burnt or half-done meatballs, no more meatballs falling apart while checking if they’re done. Just leave them alone for half an hour, and you’re done. What’s easier than that?
Cook frikadeller in the oven
October 28, 2007 · 0 comments
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