Danish meat balls (frikadeller)

Yield: 1 Servings


  • 1/2 lb Veal

  • 1/2 lb Pork

  • 1 g Onion

  • 2 c Milk Pepper to taste

  • 2 tb Flour or

  • 1 c Bread crumbs

  • 1 Egg


Salt to taste Put veal and pork together through a grinder 4 or 5 times. Add flour or bread crumbs milk egg onion salt and pepper. Mix thoroughly. Drop on frying pan from a large tablespoon and fry over low heat. Serve with browned butter potatoes and stewed cabbage. From "Danish Cookery" by Suzanne Andr. Fred. Host & Son Copenhagen 1957. Posted by Stephen Ceideberg; March 9 1993.

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