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Well-made frikadeller are delicious inexpensive and Denmark's national meat dish. Everyone eats and enjoys them and everyone has his own special recipe for making them. The meat should be finely mince and put through the mincer more than once to get the required soft texture. The meat used can be all pork, or a mixture of pork and veal or pork and beef. Frikadeller should be shaped with a tablespoon or dessertsppon to acheive the correct round but slightly pointed shape.
There are nearly as many recipes for frikadelleer as there are cooks in Denmark. For instnace some cooks consider that mixing with soda water gives frikadeller a lighter texture while others use stale breadcrumbs in place of flour.
450ml (3/4 pint) milk
100g flour
750g minced lean meat (pork and beef)
1 onion, grated
2 egg whites or 1 whole egg
2t salt
1/2 t pepper 100g butter for frying
Gradually mix together the milk and flour. Add the minced meat, grated onion, egg whites, salt and pepper. Stir this forcemeat thoroughly and leave for about 1 hour before frying.
Melt butter in a heavy frying pan and when brown dip a tablespoon in the butter.
Shape a spoonful of the mixure with the spoon and put it into the butter in
the pan. Cntinue until all meat is shaped into oblong balls. Fry for 6-7 minutes
and turn to fry for the same length of time on the other side.
Serve with either white potaties, cold patato salad or vegetables. If served
for lunch or snacks the meat balls can be shaped with a dessertspoon instead
of a tablespoon to make them smaller.
Melanie
Twisted Magnolia B&B, Hamilton
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