Danish Meat Balls (Frikadeller) Recipe

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.

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