Danish Meatballs – Frikadeller

Serves 4 to 6

1 1/2 pounds ground pork
   shoulder or similar cut
1 cup all-purpose flour
2 teaspoons dehydrated onions
1/2 teaspoon granulated garlic
2 teaspoons salt
1 teaspoon ground pepper
2 eggs
1 cup 2% milk
Butter or margarine
Vegetable oil

If you purchase pork already ground at the market, be sure that it is not seasoned pork sausage. Danish Meatballs can be frozen and reheated in the oven or microwave.

1 - Combine the ground pork with the flour in a bowl and mix well. Add the dehydrated onion, granulated garlic, salt and pepper. Mix in the eggs and then the milk. Spoon the mixture into a deep plate and chill in the refrigerator for 1 to 2 hours for easier shaping.

2 - Add enough equal parts butter and oil to a skillet to measure 1/4 inch in depth. Heat over medium heat. Hold the dish with the meatball mixture in the left hand and spoon the pork mixture carefully into the pan with a soup spoon, shaping it into balls with the spoon. Cook the meatballs until brown on both sides, turning once.

3 - Remove the meatballs to a plate. Serve warm with Red Cabbage* and Caramel Potatoes* or serve as a light lunch with Potato Salad*.

*Find recipes in Cooking Danish Cookbook

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