Solvang Frikadeller

By AzWench

Danish Version of a Meatball

As seen on The Food Nanny

Ingredients

• 2 lbs. Fine Ground Pork (ask your butcher to grind it three times for you). Do not try and use ground pork directly from the grocery store; it will not work. It will taste like sausage. It must be ground fine.
• 1 Tablespoon pepper
• 1 medium chopped yellow onion
• 1 Tablespoon salt
• 2 eggs
• 1/2 cup milk
• 3 Tablespoons flour / or bread crumbs
• 2 Tablespoons olive oil
• 2 Tablespoons butter

Preparation

Step 1

In a medium size bowl, mix in the salt and pepper with hands. Add the chopped onions, and 2 eggs. Mix in the flour or breadcrumbs. Add the milk and thoroughly mix with hands.

Heat the oil and butter in a large frying pan until hot. Take a heaping Tablespoon of meat mixture and form into an egg size and shape. Place in the frying pan and cook over medium heat until nice and brown on both sides and cooked through. Cook all the Frikadellers and remove to a platter and cover to keep warm. Save drippings for gravy if desired.

Gravy: To the drippings in the pan, add 2 cups water over medium heat. Add 1 Knorr beef flavored bouillon extra-large cube. Add 1 teaspoon Worcestershire. Whisk in 1 to 2 Tablespoons flour to thicken… Bring to a boil. Taste. Season with salt and pepper if needed. Pour over Frikadellers.

Serve with: Danish Red Cabbage, Steamed or boiled red potatoes, Mashed potatoes, Peas and carrots

Variations: Use 1 1/4 pounds ground pork and 3/4 pound ground beef. Make a Béchamel sauce with a little fresh parsley to pour over the Frikadeller.