1 pound ground beef or veal and 1/2 pound ground pork
OR 1/2 pound ground beef or veal and 1 pound ground pork
1 large onion, cut into chunks
1 t salt
1/2 t pepper
2 eggs
1 cup milk
1/4 cup breadcrumbs
3 - 4 T flour
oil for cooking

Put onion, eggs and milk in a blender. Blend until onion is finely chopped. Add this mixture to meat with salt and pepper and mix together. Add bread crumbs and flour. Beat well. The meat will have a very soft texture.

Heat oil in a skillet over medium heat. Use a tablespoon to spoon meat mixture into pan, do not crowd. Brown on one side, turn and brown on the other side. Drain on a rack.

Makes 4 to 6 servings.


This is a Danish recipe that I learned from my Mother-in-law. Her husband is Danish. She got the recipe from him. These meatballs freeze wonderfully, microwave for a min or two on high before serving them out of the freezer. Traditionally, you would make a gravy from the pan drippings and serve the Frikadeller with potatoes and sweet/sour red cabbage. But I like to serve them with Coleman's mustard rather than gravy.

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