"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Frikadellin Recipe

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This recipe for Frikadellin, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Kirkeby Willadsen
Added: Tuesday, October 11, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1# lean ground beef
1/2# pork sausage
1 egg
1 C. dry bread crumbs
1 T. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. sage
1/2 tsp. allspice
dash nutmeg
1/2 C. milk
1/4 C. chopped onion

Directions:
Directions:
Mix well and shape into 1" balls or into hamburger style patties. Fry slowly until done.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes or less
Personal Notes:
Personal Notes:
Paul's Mother, Elna Willadsen, made much better Frikadellin than you'll find in Solvang. They are Danish meatballs - I have made them into 1" balls for appetizers, but most often we eat them hamnburger patty style.

 

 

 

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