DANISH FRIKADELLER (DANISH MEATBALLS)

DANISH FRIKADELLER (DANISH MEATBALLS)
Servings 6
Ingredients
- 2 lbs. fine ground pork (Note: If it isn’t ground really fine, chop it with a knife - it must be fine)
- 1 Tablespoon coarse salt
- 1 Tablespoon black pepper
- 1 medium yellow onion chopped
- 2 eggs beaten
- ½ cup milk
- 3 Tablespoons all-purpose flour or breadcrumbs
- 2 Tablespoons olive oil
- 2 Tablespoons butter
To prepare the gravy: Add the following to the pan drippings
- 2 cups water
- 1 Beef flavored bouillon - extra large cube; or 2 teaspoons beef bouillon granules
- 1 teaspoon Worcestershire Sauce
- 1 to 2 Tablespoons all-purpose flour to thicken the gravy
Instructions
- In a medium size bowl mix the ground pork, salt, pepper, onion, eggs, milk, and flour or bread crumbs together with your hands or a fork.
- Heat oil and butter in a large frying pan until hot but not burning.
- Take a heaping tablespoon of the meat mixture and form into an egg shape by cupping it in your hands. (It will be like a meatball only shaped a little differently.)
- Fry the Frikadeller over medium heat until brown on both sides and cooked all the way through. Cook in batches until all the meat is used up.
- Remove to a platter, cover and keep warm. Save the drippings for gravy if desired.
To prepare the gravy
- Bring the water, bouillon, and Worcestershire to a low boil. Whisk in the flour a little at a time. Boil for a couple of minutes and season with coarse salt and fresh ground pepper. Pour the gravy over the Frikadeller.
Notes
Variations:
• Use 1¼ lbs. ground pork and ¾ lb. ground beef.
• Replace 2 cups water with 2 cups evaporated milk, like many Danish
cooks.
• Make a Béchamel sauce with fresh parsley and pour over the Frikadeller
as well.
• Try it on my French Baguette page 242 with Dijon mustard!
• Use 1¼ lbs. ground pork and ¾ lb. ground beef.
• Replace 2 cups water with 2 cups evaporated milk, like many Danish
cooks.
• Make a Béchamel sauce with fresh parsley and pour over the Frikadeller
as well.
• Try it on my French Baguette page 242 with Dijon mustard!
The post DANISH FRIKADELLER (DANISH MEATBALLS) appeared first on The Food Nanny.