Every time I visit Denmark, I make a point of having a smorrebrod or Danish Open Sandwich meal. The types of smorrebrod are only limited by the chef’s imagination so there’s always something new to try.
However, there’s no better smorrebrod for me than one featuring the very classic and unique Danish version of meatballs, frikadeller!
Here’s a recipe for Danish Frikadeller from Danishnet.com :
Serves 4 people
0,6 pound ground pork
0,6 pound ground veal
½ teaspoon salt
½ teaspoon pepper
1 big onion
2 tablespoons flower
1 small egg
Chop the onion into fine pieces, and mix meat and onions together.
Add egg and mix again.
Add flower, and remaining ingredients.
Form mix into 6-8 balls.
Melt butter on frying pan.
10 min. on each side medium heat.
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