Danish Meatballs | Frikadeller
I’m not usually a fan of meatballs, but these Frikadellers are Frikamazing. I added a slice of rye bread to give it a little something special. If you’re making them for a party, hold them in a warm oven for a few minutes, until ready to serve. Thanks to Stephanie Holguin for letting me adapt her recipe (she got it from a real live Danish person, hurrah!). I went a little over the top by adding heavy cream and using rye bread instead of plain sandwich bread. NOTE: I’ve since been told that, while it tastes really yummy, garlic isn’t the most authentic. A little finely chopped onion would be a more traditional choice. It’s up to you!
- Servings: 30
Source: globaltableadventure.com
Ingredients
- ground beef
- ground pork
- all-purpose flour
- milk
- heavy cream
- salt
- pepper
- garlic
- slice rye bread