Frikadeller or Danish Meatballs

Pan fried meatballs traditonally served with milk gravy made from the leftover bits in the pan.

1 lb. ground beef

1 lb. ground pork

1 medium onion, finely chopped

2 slices bread soaked in water, squeezed dry

1-2 tablespoons dry bread crumbs

2 eggs, slightly beaten

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon allspice

Finely chop onions. Add beef, pork, eggs and seasonings, mix well. Add bread and bread crumbs mix to incorporate.

Shape into balls (a little larger than a golf ball) and flatten slightly as you lay them in the pan.

Fry until nicely brown on both sides and cooked thru. Remove from pan, set aside. I usually put them in a warm 200 F. oven while I make the gravy

Milk Gravy

2 tablespoons butter

3 tablespoons flour

1 - 2 cups milk

salt and pepper to taste

Loosen brown bits in the pan with 2 tablespoons butter. Add about 3 tablespoons flour, stirring constantly and allow to bubble for about a minute. Whisk in milk and simmer, adjust as needed depending on the consistency you like. Sometimes I end up adding 2 or more cups to get the thickness of the gravy I like. Season with salt and pepper.

Serve Frikadeller and gravy along with boiled or Mashed potatoes and a side of pickled beets, or cooked red cabbage.

Makes 4-5 servings