Archive for May 8th, 2010



And then there’s Frikadeller, a wonderful traditional Danish dish.  I practically grew up on these delicious little Danish meatballs and so I carried on the tradition by feeding them to my son and husband, and they love them as well. They freeze well, are easy to make  and they are great as cold leftovers. My mother uses flour in her recipe, as do most everybody, but I once upon a time tried using House Autry Seafood Breader instead of flour and it worked out great. The seafood breader is basically just a seasoned type of flour and it does not taste like seafood. 🙂 I hope you enjoy these little treasures.


2 lbs ground pork

2 eggs

3/4 to 1 tsp salt (to taste)

1/2 tsp pepper

1 shallot, minced

5 tbsp flour


Mix all ingredients together. Spray a pan with olive oil. Form 1 1/2 inch rounded meatballs using a tablespoon and the palm of your hand. Brown meatballs on all sides over medium heat. This may be done in batches. Finish baking meatballs in a preheated 350-degree oven for 10 minutes to ensure they are cooked all the way through.

Source: My Danish Kitchen


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