Danish Meatballs | Frikadeller

Makes about 30 small meatballs 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! Ingredients: 1/2 lb beef 1/2 lb pork 2/3 cup flour 1/2 cup of milk 1/4 cup heavy cream 1 ½ tsp salt ¼ tsp of pepper 2 cloves garlic, crushed 1 slice rye bread Method: Add the meat to a large bowl… Season with plenty of salt and pepper… And a happy …