About this recipe:This recipe comes straight from my mother-in-law in Denmark. It's a little labour-intensive, but once you get the hang of it, you'll be addicted! Serve warm with a brown sauce, small red boiled potatoes and sweet and sour cabbage. Better still, double the batch and have enough the next day to slice and place on toast with mayonnaise (open-faced, of course, the Scandinavian way)!
225g minced veal
225g minced pork
60ml milk, or as needed
4 tablespoons finely grated onion
4 tablespoons dried breadcrumbs, or as needed
4 tablespoons plain flour
60ml sparkling water
salt and pepper to taste
50g butter or margarine
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Method Prep:20min › Cook:30min › Ready in:50min
Mix the veal and pork together in a bowl, and stir in the milk, onion and egg. Mix the breadcrumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the sparkling water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping.
Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.
Heat the butter or margarine in a large frying pan over medium heat.
To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated pan, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the centre.
Just like my danish grandmothers frikadeller. My husband is now no longer eating starches, so I have tried making these with grated beetroot instead of breadcrumbs and flour - they were good, but just eliminating breadcrumbs, flour and soda water still made an excellent alternative gluten free Frikadeller - 29 Oct 2011