Saturday, May 28, 2016


It is still a big mystery - why the Danes named the 

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.

Make plenty of these egg shaped meatballs and use left overs for sandwiches! YUM

1 pound of ground pork
½ pound of ground beef
1 cup of flour
½ cup of oats
2 eggs
1 minced onion
1 to 1½ cup of milk (evaporated)
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.

Mix the ground meat together with the onion, flour and oats. Season with salt & pepper. Add the All Spice powder to the meat mixture - that will give it a slightly aromatic flavor of cinnamon - nutmeg and cloves.

Then mix in the eggs, then add milk little by little to the meat.

The mixture gets better the more you mix the ingredients. (kneed) It is best if you leave the mixture to rest at least an hour in the fridge - before you mix it again and use it.
Also, the mixture should be very moist, but not dripping. If it is too moist, add more flour and use less milk.

Now to shape the meatballs. A tip is to dip your large tablespoon into the melted margarine. Then, scoop the tablespoon into the bowl to form the meatball.  Take the tablespoon and smooth it against the wall of the bowl.  The mixture in the spoon should look slightly flattened oval meatball about the size of a small egg when placed in the pan.

Fry the meatball for about 3 to 5 minutes on each side until they are well-browned and no longer pink in the center. Also, it depends how big the meatball is on the pan and how hot your pan is too. If it is still pink, fry for 3 or more minutes.
Serve with a white sauce.

Slave chose to serve with kartofler (brown sugar potatoes) and some green beans.

Kartofler, brown sugar potatoes
I use a shortcut….and use canned small white potatoes! This saves so much time and effort. Drain the cans, rinse well place in microwave safe bowl and add ½ jar of caramel topping, the kind you find near the ice cream isle!

Brunede kartofler! I would say it’s the Danish version of the yams served for Thanksgiving in the States. It works, trust the Danes, they have been eating it for centuries.

What a table spread!

For our music how about :

So lucky to be serving my Master Indy.

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 


Dan White


/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 


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