Frikadeller & Kartoffels (Danish Meatballs & Potatoes) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 lb ground beef
1 lb ground pork
1 large onion - grated
1/2 c. breadcrumbs
4 Tbsp flour
2 eggs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp. allspice
2 cloves of garlic
1/4 tsp cloves
half & half (or milk) for consistency (1/4 to 1/2 c.)
butter
For Kartoffels:
baking potatoes
melted butter
salt & pepper
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Directions: |
Directions:Frikadeller:
Combine beef, pork and onion. Add breadcrumbs, flour, eggs, garlic, and seasonings (it works best if you mix it with your hands).
Slowly add half & half for consistency (you want them to be slightly sticky). Shape the frikadeller into an egg shape oval pattie. Coat large skillet well with butter. Drop clumps of mixture onto the skillet.
Fry on medium to medium low heat until brown (press the meat down a lightly with a fork to flatten slightly). Flip (approximately 3-5 minutes per side). Add more butter with each batch.
Kartoffels:
Peel potatoes. Cut potatoes into thin slices BUT not all the way through. Trick: place potato in a spoon and cut until the knife touches the metal of the spoon to prevent from cutting all the way.
Put potatoes in a baking dish. Fan them open slightly. Sprinkle with salt and drizzle with butter. Bake potatoes at 425 degrees for about 50 minutes or until soft. |
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Personal
Notes: |
Personal
Notes: Ole Sonderby was a Rotary Youth Exchange student who lived with Rick, Kris, Sam and Maria in 2000-2001. He taught us how to make Frikadeller and Kartoffels and they soon became a family favorite. We have visited Ole in Denmark and enjoyed sharing this meal with him and his family, who now are part of our extended family as well.
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