“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 to 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.
THIS RECIPE HAS BEEN REMOVED FROM ISLANDVITTLES.COM, AS IT IS PUBLISHED IN MY E-COOKBOOK, SLOW EATS, FAST, AVAILABLE ON AMAZON.
I apologize for any inconvenience.