Danish Meat Balls (Frikadeller)

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These lightly seasoned meat patties are a Danish home-cooked supper staple. This recipe is from my Grandma Sorenson, who raised her daughters during the Great Depression in a converted chicken coop in Los Angeles. Served with pan gravy, good Danes would have an onion and cheese bread with butter to go with this, as well as red cabbage and a good beer.

Ready in: 35 mins

Ingredients

Serves: 4

• 1 pound 85% lean ground hamburger
• ¾ pound seasoned breakfast sausage (Farmer John(R) on the West Coast is preferred)
• 1 egg
• ¼ cup fine breadcrumbs
• ¾ cup minced onions
• 1 tablespoon flour
• 1 cup beef broth

Preparation method

Prep: 10 mins | Cook: 25 mins

1. Mix all ingredients with your hands in a large bowl.
2. Pre-heat a large nonstick skillet on a medium-high flame. Form meat mixture into large golf-sized balls, flatten slightly.
3. Place patties in nonstick skillet, keeping a little space in between them. Cook until browned on one side, about 7 minutes, then flip and brown again on the other side. Turn down heat to low and cover. Cook for approximately 7 more minutes, until cooked through and meat has reached an internal temperature of at least 160 degrees F.
4. To make a pan gravy, remove all patties from heat except for one. Crumble remaining patty and stir 1 tablespoon flour in, then add beef broth and reduce to desired thickness, about 5 minutes.Serving Suggestion

These meat balls and pan gravy are served over fried red potatoes or cooked egg noodles.