Frikadeller (danish meatballs)

6 servings

Ingredients

Quantity Ingredient
1 large Onion, chopped
1 tablespoon Butter
¾ cup Soft bread crumbs
¾ cup Milk
¾ pounds Ground beef or veal (ground three times - very fine)
¾ pounds Very finely ground pork
2 Eggs, beaten
1½ teaspoon Salt
¼ teaspoon Ground allspice
Pepper to taste
1 cup Warm milk
2 tablespoons Butter
2 tablespoons Oil
¼ cup All purpose flour
1½ cup Meat stock or consomme

Directions

Chop the onion and cook in the butter until soft. Soak the bread crumbs in the milk and combine with onion, meats eggs and seasonings.

Mix well. Gradually beat in the warm milk. (This is easier if the beating is done in an electric mixer) Add as much of the milk as the mixture will take. Chill, then form into about 12 meatballs. Flatten meatballs slightly. Heat together butter and oil. Brown meatballs.

Drain off fat, sprinkle meatballs slightly with flour, and add stock to pan. Simmer five to ten minutes before serving.

Milk may be used instead of stock, or one cup dairy sour cream may be added toward the end of the cooking.

== Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By JIM WELLER On 10-20-95

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