Ingredients
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½ pound Ground veal
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½ pound Ground pork
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¼ cup Milk
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Large Egg
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¼ cup Bread crumbs
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¼ cup All-Purpose Flour
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¼ cup Seltzer water
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¼ cup Margarine
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Salt and pepper to taste
Directions
I got this recipe for frikadeller directly from my Danish friend. It takes a little while to get the hang of it, but you’ll become addicted! Serve these heated meatballs served with small boiled red potatoes, sweet and sour cabbage, and brown sauce. Even better, make double the amount and use the leftovers for a traditional Scandinavian open-faced toast sandwich with mayonnaise the following day!
Steps
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1
Done
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Combine pork and veal in a bowl and stir until thoroughly mixed. Add egg, onion, and milk and stir. Add bread crumbs and flour, and thoroughly mix by kneading. Stir in seltzer water, pepper, and salt until thoroughly mixed. While extremely moist, the mixture shouldn't be dripping. Refrigerate for 15 to 30 minutes with a cover on. |
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2
Done
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Shape about 2 1/2 tablespoons of the beef mixture into an oval meatball the size of a tiny egg, slightly flattened. To make the remaining meatballs, repeat. |
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3
Done
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In a large skillet over medium heat, melt the margarine. Cook meatballs in heated skillet for about 15 minutes on each side, or until fully browned and no longer pink in the center. At least 160 degrees Fahrenheit (70 degrees Celsius) should register on an instant-read thermometer put into the center. |
