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Danish Meatballs (Frikadeller

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Ingredients

Adjust Servings:
350 g extra lean ground beef
150 g ground lean pork (as lean as you can get, ground pork in Denmark only has around 8-10% fat)
1 egg
8 tablespoons breadcrumbs
1 onion, small, shredded finely on cheese grater
1⁄2 cup water
1 3⁄4 teaspoons salt
2 teaspoons black pepper (add more if you want a spicier meatball)

Nutritional information

362.6
Calories
135 g
Calories From Fat
15.1 g
Total Fat
5.7 g
Saturated Fat
127.8 mg
Cholesterol
1324 mg
Sodium
23.8 g
Carbs
2 g
Dietary Fiber
3 g
Sugars
30.9 g
Protein
226g
Serving Size

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Danish Meatballs (Frikadeller

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Cuisine:

My grandmother was from Herring, Denmark and she used milk instead of water, saltines crushed in her youth and bread crumbs in the 90's, and the ratio of Pork was 1 part to every 2 parts Beef. It's all about taste..how your family likes it!

  • 30mins
  • Serves 4

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 30mins   |  Serves: 4

Danish Meatballs (Frikadeller), The Danes and the Swedes were in numerous wars over hundreds of years; one reason could have been ‘the meatballs’ Most people will think of Sweden and perhaps IKEA when they think of meatballs; however it is also a traditional dish in Denmark and it is a dish that varies from family to family, often being passed down through generations My recipe goes back at least 100 years, perhaps more; but I have traced it back to my great-grandmother and can remember making the meatballs with my grandmother as a little girl The difference between the Danish and Swedish meatballs is often that ground pork is added to Danish meatballs making them fluffier and – being Danish – I think more tasty ;)”, My grandmother was from Herring, Denmark and she used milk instead of water, saltines crushed in her youth and bread crumbs in the 90’s, and the ratio of Pork was 1 part to every 2 parts Beef It’s all about taste how your family likes it!, The ingredients seem right but we just had company over from Denmark and I can assure you that the ratios are off, especially the bee/pork They use more pork than beef

 

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Steps

1
Done

Mix together all ingredients using hands in a big bowl. To get the right consistency it is important that all ingredients get well mixed and gets softened a bit. I would say that you should knead for around 5 minutes.

2
Done

Form into meatballs according to the size you prefer. In Denmark meatballs used for dinner is the size of the palm of your hand, and lunch meat balls are about half of that. (Quantity for this recipe is based on dinner meatballs).

3
Done

Heat a non-stick pan to medium-hot and place the meatballs in the pan. If you feel they stick too much to the pan, you can add a bit of butter to the pan (not oil). Turn the meatballs with a fork once they have started to brown. Keep turning them every 4 min or so being careful that they do not brown too much. Cook for approx 15-20 min until cooked through.

4
Done

Serve with a potato salad, mashed potatoes or cooked potatoes with a white milk based gravy.

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Bobby Ryan

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