Danish Meat Balls (Frikadeller)
Yield: 1 Servings
Categories: Veal, Danish, Pork
1/2 lb Veal 1/2 lb Pork 1 g Onion 2 c Milk Pepper to taste 2 tb Flour or 1 c Bread crumbs 1 Egg Salt to taste Put veal and pork together through a grinder 4 or 5 times. Add flour or bread crumbs, milk, egg, onion, salt and pepper. Mix thoroughly. Drop on frying pan from a large tablespoon and fry over low heat. Serve with browned butter, potatoes and stewed cabbage. From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, 1957. Posted by Stephen Ceideberg; March 9 1993.