Danish Frikadeller - (Danish Meatballs)
Why I Love This Recipe
My X Mother In-Law when she visited from Denmark made these for me and I have been trying to duplicate them ever since. She has yet to give me the exact recipe and method, but I am getting really close. These are extremely yummy and a nice change from the traditional meatball. Frikadeller is a national dish of Denmark and is the #1 go to dish for pork lovers among Danes.
Ingredients You'll Need
1/2 poundground pork
1/2 poundground veal
1 clovegarlic; finely shredded
1/4 tspBlack pepper
1/4 cupCarrot; finely grated
1/4 cuponion; finely, grated
1/4 cupBread crumbs
1/4 cupAll purpose flour
1/4 cupseltzer water
1 tbspBeef bouillon cube; for gravy
1 cupHeavy cream; for gravy
1 cupmilk; for gravy
4 tbspAll purpose flour; for gravy
1 Salt and pepper to taste; for gravy
1. In a large mixing bowl add the pork, veal, carrot, onion, garlic, mix adding the milk slowly. Add breadcrumbs and flour, mix well, add all spice, pepper, salt, continue to mix, add seltzer water, mix, then knead the mixture well until everything is incorporated well.
2. Using 2 tbsp of meat mixture form a oval like meatball, flattened to about 1/4 inch thickness, set on a wax paper covered plate, repeat until all mixture is used (about 20 meatballs) set into the fridge for 15-30 minutes
3. In a large skillet heat margarine over medium heat. Fry in batches, about 5-6 minutes per side or longer if needed until browned well on both sides. Remove from pan to paper towel to drain. Add more margarine if needed when frying in batches.
4. Once all the Frikadeller have been cooked, make the gravy..Scrape the bits from the skillet, transfer remaining margarine and bits to a small sauce pan over medium heat add flour to form a roux. Add cream and milk slowly stirring constantly until desired consistency is reached.
5. Add 1 tbsp of bouillon, slat and pepper to taste.
6. Serve with prepared gravy, and any sides such as Creamed Stewed Cabbage, Sweet Brown Cabbage, Creamed Stewed Potatoes, Mash Potatoes, Marinated beetroot, pickles, or rye bread.