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DANISH FRIKADELLER (DANISH MEATBALLS)

by Christopher Heaps

DANISH FRIKADELLER (DANISH MEATBALLS)

  • 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 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 flour to thicken the gravy

  1. 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.

  2. Heat oil and butter in a large frying pan until hot but not burning.

  3. 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.)

  4. 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.

  5. Remove to a platter, cover and keep warm. Save the drippings for gravy if desired.

To prepare the gravy

  1. 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.

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!

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