Frikadeller
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.
Ingredients:
2 lbs ground pork
2 eggs
1 1/2 to 2 tsp salt (to taste)
1/2 tsp pepper
1 shallot, minced
5 tbsp flour
Directions:
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
Hi! I love your recipes — they remind me of my time in Denmark, which I miss dearly (especially the food). However, I’m a recent vegetarian and I was wondering how you might make these meatballs out of Veggie sausage, but how to mimic the flavor or make them more flavorful (veggie sausage is really bland)?
Sarah, well I don’t know anything about vegetarian food but I imagine you could make the more flavorful by adding fresh herbs like parsley and perhaps some grated carrots. I would simply just experiment with it.