Normennenes Recipe Book 

Frikadeller — Danish Meatballs

Contributed by Karen F. — 2014
“Frikadeller are Danish meatballs and are commonly eaten as part of the evening meal,[sic] and served perhaps with boiled potatoes. They are also great placed either warm or cold atop smørrebrød. Flavourful[sic] and oh so light, there are as many frikadeller recipes in Denmark as their are households — and these treasured family secrets are passed on from one generation to the next. But, in fact, there is only one true frikadeller recipe – the one recipe to rule them all – and it is guarded deep inside the most secure vault in all of the Kingdom of Denmark.

“The recipe itself for frikadeller is written in the original manuscript of THE definitive guide to Danish cuisine - Frøken Jensens Kogebog – handwritten by the venerable lady of the Danish kitchen herself in 1901. It is also said that the original copy of the unabridged handwritten manuscript (not the commonly published concise edition you can still find in stores today) lists and details the twenty-five 'official' smørrebrød – if it is not in the original Frøken Jensens Kogbog, then it is not really smørrebrød.”

Quoted from Danish Open Sandwiches (Smørrebrød)

 
 
 
Ingredients:

½ pound ground chuck
½ pound ground pork
1 medium onion, minced
1 tsp salt
½ tsp pepper
  dash of ground cloves
2 slices white bread torn into bits
¼ cup milk
1 large egg
 :
Note from Karen:

A cast iron skillet is best for frying and making the brown bits that are good for the gravy. You can use a non-stick if you don't want to make the gravy.
 
    Meatball Preparation:
     
  1. Soak bread bits in milk in mixing bowl.
  2. Sauté onions in 1 tbl butter until soft.
  3. Add to mixing bowl with milk-soaked bread.
  4. Add meat, egg and seasonings.
  5. Mix with wooden spoon until blended.
     
  6. Over medium heat, in a large cast iron skillet, melt 2 tbs. butter and 1 tbs oil.
  7. Place well-rounded soup spoons of meat mixture into pan and fry on all sides until brown.
  8. Check one to make sure it is not pink inside.
  9. Remove meatballs to a plate and cover with foil to keep warm.
    Gravy Preparation:
     
  1. Add 2 tbs flour to frying pan.
  2. Stir until flour is incorporated into fat, and cook for a minute or so.
  3. Add 1 cup beef broth and whisk until thickened.
    Serving Suggestions:
     
  • Serve with boiled or mashed potatoes.