Frikadeller (danish Meatballs) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 large: Onion, chopped
1 1/2 tsp: Salt,
1 tbsp: Butter,
1/4 tsp: Ground allspice,
3/4 cup: Soft bread crumbs,
Pepper to taste,
3/4 cup: Milk,
1 cup: Warm milk,
3/4 lbs: Ground beef or veal, (ground
2 tbsp: Butter,
-three times, very fine)
2 tbsp: Oil,
3/4 lbs: Very finely ground pork,
1/4 cup: All purpose flour,
2: Eggs, beaten
1 1/2 cup: Meat stock or consomme,
Directions:
Chop the onion and cook in the butter until soft. Soak the bread
crumbs in the milk and combine with onion, meats eggs and seasonings.
Mix well. Gradually beat in the warm milk. (This is easier if the
beating is done in an electric mixer) Add as much of the milk as the
mixture will take. Chill, then form into about 12 meatballs. Flatten
meatballs slightly. Heat together butter and oil. Brown meatballs.
Drain off fat, sprinkle meatballs slightly with flour, and add stock
to pan. Simmer five to ten minutes before serving.
Milk may be used instead of stock, or one cup dairy sour cream may be
added toward the end of the cooking.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Submitted By JIM WELLER On 10-20-95
Source from luhu.jp
crumbs in the milk and combine with onion, meats eggs and seasonings.
Mix well. Gradually beat in the warm milk. (This is easier if the
beating is done in an electric mixer) Add as much of the milk as the
mixture will take. Chill, then form into about 12 meatballs. Flatten
meatballs slightly. Heat together butter and oil. Brown meatballs.
Drain off fat, sprinkle meatballs slightly with flour, and add stock
to pan. Simmer five to ten minutes before serving.
Milk may be used instead of stock, or one cup dairy sour cream may be
added toward the end of the cooking.
== Courtesy of Dale & Gail Shipp, Columbia Md. ==
Submitted By JIM WELLER On 10-20-95
Source from luhu.jp