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Frikadeller - Danish Meatballs Recipe

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This recipe for Frikadeller - Danish Meatballs is from Flynn Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 pound lean Ground Beef
1 pound lean Ground Pork
cup flour
1 - 2 tsp salt
1 tsp pepper
1 small onion - grated (optional)
2 eggs
1 cup milk
1 stick butter

Mix the beef and pork together in a large bowl.
Add salt and pepper to taste and onion (if desired).
Beat the 2 eggs and add to the beef. Mix egg well into meat

Alternately add flour and meat a little at a time mixing in thoroughly.
If desired, add more pepper or salt and pepper.

To cook: Melt the butter in a shallow frying pan. Drop meat into butter by large tablespoon size.
*you can cover the entire pan surface with as many as will fit.

Cook side 1 at a medium heat - approx 5-6 min. (check to see if brown)
Turn meatballs over on 2nd side and cook 5 - 6 minutes.

On 2nd side you can lower heat and cover for 10-15 min to be sure they cooked thru.

As they cook, remove from pan and place on paper towel covered plate to drain.
You can add more meat balls as space opens up on pan.
If butter in pan seems to get too brown/burned, just discard it and add new stick of butter.

Personal Notes:
Personal Notes:
If I make these as an horsd'oeuvres I make them smaller and they cook quicker
In Denmark, the larger meatballs can be a main course.
It is usually served with Danish red cabbage and brown potatoes




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