Friday, February 1, 2008

Danish Meatballs - Frikadeller

Danish Meatballs Known As Frikadeller

Try this great tasting alternative the next time you think about cooking something new.

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 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 a as a light lunch with Potato Salad.

Find all these and more recipes in Cooking Danish! Cookbook

Small recipe alterations as suggested by Ditte to make them extra tasty. We've made them this way for 50 plus years and even the youngest eater will love them.

Reduce Flour to 1 Tblsp
Replace Milk with Chicken Stock
Replace Dehydrated Onions with 1 medium/large onion Grated

For the Danish Carmel Potatoes simply purchase a can or two of small new potatoes. Rinse the potatoes and dry. Cook a combination of butter and brown sugar slowly in a fry pan over medium to medium low heat. There should be at least a 1/8 inch thick mixture of sugar and butter coating the bottom of the fry pan. When the sugar has melted into the butter just add the potatoes and cook until the potatoes have a nice brown sugar skin on them. Turning the potatoes infrequently will help in the browning process. Enjoy!

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