DANISH MEATBALLS (Firkadeller)

Many of the meat open-face sandwiches can be both be a hot main course in the evening and then be served the next day as a cold open-face sandwich. Danish meatballs, also firkadeller in Danish, is one of the most popular evening meal as well as an open-face sandwich. There are many recipes for the meatballs. It is said that every family as their own recipe. Most people use flour,  others use  rolled oats and others use chopped onions, minced garlic, plain water, milk, I could go on forever. This is one of the most used recipe in Denmark.

It is best to mix all of the ingredients with a fork and not an electric mixer. Start a few hours before dinner. Place the meatball mixture in the refrigerator a few hours. When you take the mixture out of the refrigerator, stir again and if it seems dry or too firm, add a little more water, milk or whatever you are using.

 

 

 

 

 

 

After melting the butter, dip a spoon into the fat and form a round meatball.

 

 

 

 

 

 

Start by placing  the meatballs to one side of the pan. When you form the next meatball, place it next to the first one. Place the third meatball next to second one and so on. This way, when you want to turn them, you start with the first, then the second, then the third and so on.

 

 

 

 

 

A warm dinner with cucumber salad and warm potatoes.

 

 

 

 

 

 

Makes 8 – 10 meatballs:

1 lb. ground pork/ ground veal

4 tbsp. flour, oats or bread crumbs

1 small onion, grated

2 tsp. salt

¼ tsp. freshly ground pepper

¾- 1 cup milk

1 egg

Butter or oil for frying

To make the meatballs, combine ground meat with flour and egg and mix in the onion. Add ¾ cup milk a little at a time. Add salt and pepper. Mix with a fork, don’t use a mixer. Let mixture rest for 10 minutes or more. Add the rest of the milk if the mixture is too firm.

To fry the meatballs, melt butter or oil in a large skillet. It is important that the pan is very hot before meatballs are placed in a skillet or they will stick to the pan. Dip a soup spoon in the fat in the pan and afterward dip a spoon into meat mixture, forming a round meatball. Drop meatballs into fat in the hot pan. Scoop a little fat over each meatball. Reduce heat and fry meatballs 6-8 minutes depending on their size, and then turn them over. Fry 6-8 minutes on the other side.  

 

 

 

 

Danish Meatballs as an open-face sandwich

To assemble, slice 1 or 2 meatballs, depending on their size, and arrange them on buttered bread. Place a spoonful of cucumber salad, or red cabbage, or pickled reet beets.

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