Danish Meat Balls (frikadeller)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Danish | Ceideburg 2, Danish, Pork, Veal | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Veal |
| 1/2 | lb | Pork |
| 1 | g | Onion |
| 2 | c | Milk |
| Pepper to taste | ||
| 2 | T | Flour or |
| 1 | c | Bread crumbs |
| 1 | Egg | |
| Salt to taste |
INSTRUCTIONS
1957 Put veal and pork together through a grinder 4 or 5 times. Add flour or bread crumbs, milk, egg, onion, salt and pepper. Mix thoroughly. Drop on frying pan from a large tablespoon and fry over low heat. Serve with browned butter, potatoes and stewed cabbage. From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen, Posted by Stephen Ceideberg; March 9 1993. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 1977
Calories From Fat: 1024
Total Fat: 113.9g
Cholesterol: 546mg
Sodium: 2969.8mg
Potassium: 2257.2mg
Carbohydrates: 116.8g
Fiber: 5.5g
Sugar: 31.7g
Protein: 113.6g