Frikadeller or Danish Meatballs

Frikadeller or Danish Meatballs

I bet the Danes consider frikadeller to be the most Danish dish of all.
And as I actually have published a book on the subject containing 50 different recipes, I better tell you how to make frikadeller for a family of 4:

1 pound minced pork (or mixed pork and veal)
1 egg
1/2 onion, grated
5 TBSP flour
3/4 cup milk
salt and pepper
butter and/or oil for frying

Put the meat in a bowl with 1 tsp salt and stir it with a wooden spoon a couple of minutes until it seems quite tough. Add egg, onion and flour and mix until smooth – yes, still by hand. Add the milk a little at a time and put the bowl in the fridge for 1/2 hour.
Shape the meat to balls with a tablespoon dipped in cold water and put them on a warm frying pan with butter and/or oil. Let them brown a couple of minutes on each side. Turn down the heat and let them fry until done – 4-5 minutes on each side. Or put the pan in the oven at 400 degrees F for 8-10 minutes.

Serve with stewed cabbage:

2 pounds white or green cabbage, coarsely shredded
1 TBSP butter
2 TBSP flour
1 1/4 cup cabbage water or milk
nutmeg
parsley
salt and pepper

Cook the cabbage in light salted water for about 10 minutes and put it in a colander to drip of (save the water if using).
Melt the butter in a saucepan and stir in the flour. Add cabbage water or milk a little at a time and let the sauce boil for about 10 minutes. Flavor the sauce with grated nutmeg, salt and pepper. Toss the cabbage in the sauce and heat it through. Add fresh chopped parsley and serve with the meatballs and boiled potatoes or rye bread.