Danish Meatballs (Dansk Frikadeller) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: o ½ pound veal, ground, raw
o ½ pound pork, fresh, ground, raw
o ¼ cup milk
o ¼ cup onions, grated
o 1 egg
o ¼ cup breadcrumbs
o ¼ cup all-purpose flour
o ¼ cup carbonated water; club soda
o 1 pinch salt, table
o ¼ cup butter
|
|
Directions: |
Directions:• Mix the veal and pork together in a bowl, and stir in the milk, onion, and egg. Mix the breadcrumbs into the meat. Sprinkle in the flour and knead well to mix. Stir in the seltzer water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping.
• Chill the meat mixture for 15 to 30 minutes in the refrigerator to make the meatballs easier to form.
• Heat the butter in a large skillet over medium heat.
• To form meatballs, scoop up about 2½ tablespoons of meat mixture with a large spoon and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated skillet, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the center. |
|
Number Of
Servings: |
Number Of
Servings:24 small meatballs |
Personal
Notes: |
Personal
Notes: Roger stumbled on this meatball recipe while searching for a Danish Rye Bread recipe (see Breads). He had always wanted to try Belgium’s Liege meatballs (boulets à la liégeoise), and this Danish recipe is very similar. It has the added benefit of being served with mayonnaise and thinly sliced Danish Rye Bread. We also tried them with sweet & sour red cabbage and brown sauce but preferred the rye bread and mayo.
|
|
This recipe for Danish Meatballs (Dansk Frikadeller) is from