Frikadeller – Danish Meatballs

“Frikadeller?” you say.

“Danish meatballs, fried in lots of oil.  Always make extra — they’re awesome cold.”  I respond.

This meal is a Danish legacy from my Grandma, who passed it to my mom, who used to feed these little meatballs my brothers and I on a pretty regular basis — especially between hockey, tennis, soccer and softball practices.    Originally fried in lard, Mom updated the recipe a bit and fried them in margarine.

I don’t buy margarine, which leaves me with veg oil to fry in.  I know it seems like a lot of oil to use to shallow fry meat, but all that oil crisps up the sides and makes everything very tasty.  You can, of course, fry them with no extra oil at all, but they aren’t the same.

I can’t say it enough:  make extra, you will want a sandwich made from these the next day.

Frikadeller

Serves 4, with leftovers (of course!)

Lean Ground Beef	½ lb	225 g
Ground Pork	½ lb	225 g
Onion, grated	¼ C	60 ml
Egg, slightly beaten	1
Flour	2 T	30 ml
Vegetable Oil	¼ C	60 ml
s+p	TT

Lb=pound           g=grams             T=tablespoon     ml=millilitres
TT=to taste

Mix the beef, pork, onion, egg and flour together in a large bowl using your hands.  Season with s+p.   Form into 3” patties, about ½” thick.

Heat the veg oil in a large frying pan over med-high heat until shimmering.  Add the patties, being careful not to overcrowd the pan.  Fry, undisturbed, for 3-4 minutes, or until well browned.  Flip and fry until the browned on the second side and cooked through.  Remove from the pan and drain on paper towels.  Serve hot (or cold the next day).