I’m not usually a fan of meatballs, but these Frikadellers are Frikamazing. I added a slice of rye bread to give it a little something special. If you’re making them for a party, hold them in a warm oven for a few minutes, until ready to serve.
Thanks to Stephanie Holguin for letting me adapt her recipe (she got it from a real live Danish person, hurrah!). I went a little over the top by adding heavy cream and using rye bread instead of plain sandwich bread.
NOTE: I’ve since been told that, while it tastes really yummy, garlic isn’t the most authentic. A little finely chopped onion would be a more traditional choice. It’s up to you!
| Servings | Prep Time |
| 30 small meatballs | 20 minutes |
| Cook Time | Passive Time |
| 10-15 minutes | 30 minutes |
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I’m not usually a fan of meatballs, but these Frikadellers are Frikamazing. I added a slice of rye bread to give it a little something special. If you’re making them for a party, hold them in a warm oven for a few minutes, until ready to serve.
Thanks to Stephanie Holguin for letting me adapt her recipe (she got it from a real live Danish person, hurrah!). I went a little over the top by adding heavy cream and using rye bread instead of plain sandwich bread.
NOTE: I’ve since been told that, while it tastes really yummy, garlic isn’t the most authentic. A little finely chopped onion would be a more traditional choice. It’s up to you!
|
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground pork
- 2/3 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup heavy cream
- 1 1/2 tsp salt
- 1/4 tsp pepper
- 2 cloves garlic , crushed
- 1 slice rye bread
Servings: small meatballs
Units:
Instructions
- Add the meat to a large bowl along with seasoning, garlic, and flour.
- Pour the milk and cream over the rye bread. Cream gives these meatballs a velvety, light texture. Let sit for a minute to get mushy. Break up the softened bread and throw it and the leftover liquid in with the meat mixture. Take off your rings, roll up your sleeves get everything squished together.
- Place in the fridge for about 30 minutes. Once the meatball mixture is sufficiently chilled, melt the butter and olive oil in a large skillet, over medium heat.
- Drop in the meatballs and cook until browned on all sides. Squash them flat.
- Serve them hot with sour cream or horseradish sauce. Personally, I like them on toothpicks, passed a party with either a frosty glass of beer or a steaming mug of Fabulous Mulled Wine (Gløgg) Absolutely terrific.