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Frikadeller (Danish Meatballs)
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Prep Time:
25 minutes
25 minutes
Cook Time:
30 minutes
30 minutes
Total Time:
70 minutes
70 minutes
Delicious Danish meatballs made with a mix of veal and pork, shaped into oval patties for a taste of tradition.
Ingredients:
- 0.5 pound ground veal
- 0.5 pound ground pork
- 0.25 cup milk, or as needed
- 0.25 cup finely grated onion
- 1 large egg
- 0.25 cup bread crumbs, or as needed
- 0.25 cup all-purpose flour
- 0.25 cup seltzer water
- salt and pepper to taste
- 0.25 cup margarine
Instructions:
- Combine veal and pork in a bowl until thoroughly mixed. Add milk, onion, and egg, then incorporate bread crumbs and flour; knead mixture well. Blend in seltzer water, salt, and pepper until fully combined. The mixture should be moist but not drippy. Chill covered in the refrigerator for 15 to 30 minutes.
- Shape 2 1/2 tablespoons of meat mixture into small oval meatballs, resembling the size of a small egg. Repeat the process to make more meatballs.
- In a large skillet, melt margarine over medium heat. Cook meatballs until fully browned and no longer pink inside, about 15 minutes on each side. Ensure internal temperature reaches 160 degrees F (70 degrees C) with an instant-read thermometer.