Denmarks Frikadeller Mamas Frikadeller Recipes

FRIKADELLER (DANISH MEATBALLS)

Steps:

• Combine beef, pork and onion. Add breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and sage leaves (it works best if you mix it with your hands).
• Slowly add half & half for consistency (you want them to be slightly sticky, you shouldn't be able to form them into a perfect ball). Coat large skillet well with butter. Drop clumps of mixture (a heaping tablespoon-size) onto the skillet.
• Fry on medium to medium low heat until brown (press the meat down a lightly with a fork so it flattens out a little.. it should look like a fat hamburger.. see picture below), then flip (approx 3-5 minutes per side). Add more butter with each batch.
• Serve with gravy (see below). **Don't wash the skillet-- you will want the brown bits and drippings for the gravy**
• Add the flour to the drippings to form a roux (add butter if needed). Slowly add cream (or milk) until mixture reaches gravy consistency. Add beef bouillon, salt & pepper to taste.

DENMARK'S " FRIKADELLER MAMA'S" FRIKADELLER

Steps:

• With a wooden spoon stir the meat with 1 teaspoon salt for about 2 minutes. UNDER NO CIRCUMSTANCES use a food processor or an electric mixer.
• Stir in the egg, chopped onion, and flour. Little by little add the milk stirring it in well. Add a few grinds of black pepper to the mixture and stir in well.
• Place the mixture in the refrigerator to rest for 30 minutes or so.
• Remove from refrigerator and add a little more milk if the mixture seems too stiff. With a wet tablespoon form the frikadeller, rolling them around in your hand so they resemble eggs.
• In a frying pan melt the butter over medium heat until it is hot. Place the frikadeller in the pan and cook them for 2 minutes on each side. Lower the heat to low and cook for a further 4 minutes on each side.
• Serve them hot.