Yesterday I served Sunday dinner for my mother in form of grand mother-style food using recipes from "Frøken Jensens Kogebog". We had Danish meatballs made from pork meat served together with boiled potatoes, brown sauce, pickled cucumber and red beet. As dessert we enjoyed old-fashioned Danish apple cake.
Danish pork meat balls aka frikadeller:
- 500 g minced pork or blend of mined pork and veal meat
- 2 teaspoons of salt
- 1 small-medium onion- finely chopped
- 3/4 dl wheat flour
- ½ dl breadcrumbs
- 2 dl whole fat milk
- 2 eggs
- Add all the ingredients together in medium mixing bowl. Stir the mass into a homogeneous mass. Hold back some of the milk, so the meat mass does not become to liquid.
- Let the mass rest in the refrigerator for ½ hour.
- Heat up butter on a frying pan until, the bubbles disappear.
- Shape the meat mass using a small spoon into ball shape.
- Place the meat ball on the frying pan. Continue until the meat mass is used up or the pan is full.
- Let the meat balls fry for 5-7 minutes, before they are turned around.
- Fry the meat balls for another 5-7 minutes on the "raw" side.
- Serve the meat ball hot together with boiled potatoes and brown sauce.
- The meat balls can also be served cold on rye bread.