Danish meatballs for “frikadelle” - but a theory is
- that the named stems from the French word
The Danes just love their “Frikadelle” - which is
an all round popular dish to eat and enjoy all year
- in every region of the Danish kingdom.
1 pound of ground pork
1 cup of flour
½ cup of oats
1 minced onion
¼ teaspoon of pepper
1 teaspoon of salt
½ teaspoon allspice
butter or margarine
Make the mix
you'll need to grate one onion with a grater. Don't skip this step. Save juice along with bits of onion.
Then mix in the eggs, then add milk little by little to the meat.
Also, the mixture should be very moist, but not dripping. If it is too moist, add more flour and use less milk.