Frikadeller (Danish Meat Balls)
200g minced pork
200g minced veal
2 teaspoons of salt
half an onion - grated
3/4 cup of white flour
1/2 cup of bread crumbs
1 cup of clear soup (or water as substitute)
2-3 cups of milk (exact amount based on firmness of the mix)
1 large egg
Mix all the ingredients in a large bowl. Finish with the milk, which should be added little by little to control the firmness of the mix. The firmness should be so that the meat balls will keep their shape on the frying pan. Judging this comes with practice and experience. When the mix is finished heat a frying pan at medium heat and add butter. Dip a tablespoon in the melted butter and scoop up a suitable amount of the meat ball mix. Form it into a ball using the spoon and your hand, then gently put the ball on the frying pan. The meat balls need to fry 4-5 minutes on either side and may need to be turned several times to avoid getting too dark.
Pairs Well With
This is a very traditional Danish dish where each family has their own "secret" recipe. Our recipe has gone from generation to generation and I still remember my grandmom's Frikadeller
Submitted by: "The Holme Family"