Dinner: Frikadeller (Danish Meatballs)

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Dinner: Frikadeller (Danish Meatballs)

Submitted by ajsorren on

 

Ingredients

  • 1 cup dry bread crumbs
  • 1 cup nonfat (skim) milk
  • 2 eggs
  • 1½ teaspoons salt
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ¼ teaspoon cloves
  • ¼ cup white flour
  • 1½ pounds extra-lean ground beef
  • ½ pound lean ground pork
  • 1 tablespoon butter

Directions

  1. In the bowl of an electric mixer, combine the bread crumbs and milk. Let this mixture stand for 10 minutes.
  2. Add the eggs, salt, nutmeg, allspice, cloves, and flour. Beat for 2 minutes on medium speed. Add the beef and pork; beat on low speed just until combined. Do not overmix.
  3. Shape the meat mixture into meatballs about 2 inches in diameter, using about 3 tablespoons of meat mixture for each meatball. (A small ice-cream scoop may be used for consistent portions.)
  4. Melt the butter in a heavy skillet over medium heat. Place the meatballs in the skillet and flatten slightly (frikadeller aren't perfect orbs). Cook 8 to 10 minutes until the meatballs are browned on both sides and are no longer pink in the middle. Depending on the size of the skillet, the meatballs likely will need to be prepared in batches. Place the cooked meatballs on a platter and keep them warm.

Cooking Tip

  • Leftover frikadeller can be placed in a zip-top food storage bag and frozen for a future meal.

Serving Suggestion

  • We serve frikadeller with red cabbage, boiled new potatoes or mashed potatoes, and lingonberries. Although we generally don't use gravy with our meatballs, packaged beef gravy could be served on the side.