National Dish of Denmark Frikadeller
|ground pork||½ lb.|
|ground veal||½ lb.|
|whole milk||¼ cup|
|minced onion||¼ cup|
|seltzer water||¼ cup|
|margarine or butter||¼ cup|
|all-purpose flour||¼ cup|
|Chopped dill weed for garnishing|
|Salt and Pepper|
Danish meatballs are known as Frikadeller in Denmark. This dish can be traced back to 1648 but did not become popular until the 18th century. It is now eaten regularly by the Danish people and is considered to be the national dish of Denmark. Ground pork is traditionally used in the preparation of Frikadeller. It is very simple to prepare and the savory meatballs are served with boiled red potatoes or homemade rye bread.
Directions for Preparing Frikadeller
- In a large bowl, combine the ground veal and pork, minced onion, and egg.
- Pour in the milk and add the breadcrumbs.
- Knead the flour into the meat mixture.
- Add enough salt and pepper to the mixture to season it well.
- Gradually add the seltzer water to form a thick moist meat paste.
- Refrigerate the meat paste for an hour (1:00) so that the meatballs will be easier to shape.
- Scoop up two tablespoons and a half of the meat paste for each meatball and work into flattened ovals the size of an egg.
- Heat a large skillet and melt the margarine or butter.
- Place a few meatballs at a time in the melted margarine, flipping after fifteen (0:15) minutes.
- When the meatballs are cooked evenly and are no longer pink in the center, remove them from the skillet.
- Place the frikadeller onto a serving plate and sprinkle freshly chopped dill weed over them.
Serve the frikadeller hot or cold with a side of boiled red potatoes or slices of homemade rye bread.