Frikadeller (Danish Meatballs)

If you ask me what is my favorite meat dish, the answer might be meatballs. Every culture has their own version of it, they are usually roasted, boiled or fired, covered in sauce, gravy or a part of a hearty soup, you can make them out of beef, pork, chicken, fish or shrimp. Thie meatball we make today, Frikadeller, is from Northern Europe, to be specific, Danmark. It’s very popular throughout Scandinavia and central Europe. Though it has an unusual shape (for meatballs at least), it is tender, juicy, and perfect for either a snack or a meal. This recipe will make about 10 to 12 frikadeller

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You need:

  • 1/2 lb ground veal
  • 1/2 lb ground pork
  • 1/4 cup milk
  • 1/2 medium-size sweet onion
  • 1 egg
  • 1/4 cup breadcrumbs
  • 1/4 cup all-purpose flour
  • 1/4 cup seltzer water
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 cup lard or butter

How to make this:

  1. Finely mince the sweet onion, you can puree it to create a smoother and more tender meatball
  2. Mix the ground veal and pork together, stir in the milk, onion, and egg. Then add the breadcrumbs, flour, seltzer water, salt, and pepper, and mix well. The mixture should be moist, but not dripping.
  3. Chill the mixture for in the fridge for 30 min, so it’s easier to form them
  4. Heat the lard or butter in a large skillet over medium heat
  5. Scoop about 2 tablespoons of meat mixture with a large spoon, then form it into a slightly oval shape balls, a wet spoon helps to form a smooth ball. Then place the meatballs into the heated skillet, and fry for about 10 minutes per side, or until the meatballs are well-browned
  6. You can add some flour and cream into the leftover lard or butter to make a gravy, and serve it with some pickled purple cabbage, cooked green cabbage, roasted potatoes, pickles, or toasted rye bread
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