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Thursday, August 25, 2011 Danish Meatballs

This first recipe is called "Frikadeller" which very
 loosely translated means "Meatballs". You can 
have them with or without gravy. They are delicious
 either way. You can make them with all pork or
 a mixture of pork and beef. If you want it to be 
super savory use all pork. Serve these along 
with Brunede Kartofler (Caramelized/Browned 
Potatoes) and/or Rødkål (Red Cabbage).

3/4 lb ground beef
1 lb ground pork
1 large onion - grated
1/2 c. breadcrumbs
4 Tbsp flour
2 eggs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp. nutmeg
2-3 cloves of garlic
1/2 tsp. sage leaves
half & half (or milk) for consistency (1/4 to 1/2 c.)

3/4 - 2 Tbsp drippings from Frickadeller
tiny butter if needed
3 Tbsp flour
1 c. heavy cream (Milk works too)
1 Tbsp. beef bouillon
salt & pepper

Combine beef, pork and onion. Add breadcrumbs,

 flour, eggs, salt, pepper, nutmeg, garlic, and sage
 leaves (it works best if you mix it with your hands).
 Slowly add half & half for consistency (you want 
them to be slightly sticky, you shouldn't be able 
to form them into a perfect ball). Coat large skillet
 well with butter. Drop clumps of mixture (a heaping 
tablespoon-size) onto the skillet. Fry on medium to
 medium low heat until brown (press the meat down
 a lightly with a fork so it flattens out a little.. it
 should look like a fat hamburger.. see picture
 below), then flip (approx 3-5 minutes per side). 
Add more butter with each batch. Serve with
 gravy (see below). **Don't wash the skillet-- 
you will want the brown bits and drippings for the gravy**

For the gravy:
Add the flour to the drippings to form a roux

 (add butter if needed). Slowly add cream (or milk) 
until mixture reaches gravy consistency. Add beef
 bouillon, salt & pepper to taste.

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