Danish Meatballs Frikadeller
The danes and the swedes were in numerous wars over hundreds of years; one reason could have been 'the meatballs'. Most people will think of sweden and perhaps ikea when they think of meatballs; however it is also a traditional dish in denmark and it is a dish that varies from family to family, often being passed down through generations. My recipe goes back at least 100 years, perhaps more; but i have traced it back to my great-grandmother and can remember making the meatballs with my grandmother as a little girl. The difference between the danish and swedish meatballs is often that ground pork is added to danish meatballs making them fluffier and - being danish - i think more tasty ;)
Steps
Mix together all ingredients using hands in a big bowl.
To get the right consistency it is important that all ingredients get well mixed and gets softened a bit.
I would say that you should knead for around 5 minutes.
Form into meatballs according to the size you prefer.
In denmark meatballs used for dinner is the size of the palm of your hand , and lunch meat balls are about half of that.
Heat a non-stick pan to medium-hot and place the meatballs in the pan.
If you feel they stick too much to the pan , you can add a bit of butter to the pan.
Turn the meatballs with a fork once they have started to brown.
Keep turning them every 4 min or so being careful that they do not brown too much.
Cook for approx 15-20 min until cooked through.
Serve with a potato salad , mashed potatoes or cooked potatoes with a white milk based gravy.
Ingredients
extra lean ground beef, ground lean pork, egg, breadcrumbs, onion, water, salt, black pepper