Danish Frikadeller

  • 1 pound ground veal
  • 1 pound ground pork (on the lean side)
  • 1 medium onion, finely chopped
  • 1 egg
  • 1 tablespoon each, salt and pepper
  • 2 tablespoons flour
  • Water 1-2 cups
  • 4 ounces butter or margarine

Combine the veal and pork in a large bowl.  Add the chopped onions.  Make a well in the meat, break in the egg and mix to blend.  Add the flour, salt and pepper.  Start combining the mixture then slowly add the water, making certain that it is well incorporated before adding more water.  Form the mixture into golf ball-sized oblong meatballs.

Heat a large frying pan on medium heat.  Add butter or margarine.  Once the butter begins to brown, add enough meatballs to cover the bottom of the pan without crowding.  Rotate meatballs until all sides are browned and cooked through, about 10 minutes, adding butter as needed and working in batches if needed.

10 Servings (appetizer size)

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