One of our European chefs developed this recipe. I’ll have to admit, she didn’t have me at the name… but a quick Wikipedia search and I learned that Frikadeller is a Danish flat meatball. Now that I’ve had these I’m expecting my 23 and Me to show some Danish genes because I love them! And hubby really does!! NOTE: They do better if you chill the meat mixture for a half hour or more before you sear. Great on a bed of rice with roasted Brussel sprouts and a hearty Gluten Free bread. Hubby pairs a gluten free beer, too.
| Servings | Prep Time |
| 4 | 25minutes |
| Servings | Prep Time |
| 4 | 25minutes |
Ingredients
- 1 pound veal ground
- 1 pound pork ground
- 1 Onion medium, chopped fine
- 1 cup Breadcrumbs gluten-free, of course!
- 1 tsp. Rosemary chopped
- 1 tsp. Kosher Salt
- 1 tsp. cracked black pepper
- 1 tsp. Nutmeg
- 1 Egg
- 1 Tbsp. Oil
Servings:
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Ingredients
Servings:
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Instructions
- Combine the meats together. Add the onion, breadcrumbs, rosemary, salt, pepper, nutmeg, and egg to the meats. Mix well with your hands. (Don’t be afraid to get those hands messy. You can always wash them after.) Stop mixing when the ingredients have become coherent.
- Preheat the oven to 500 degrees F.
- Bring a large skillet to heat. Add the oil. Take a large chunk of the meatball mixture (about the size of your palm) and roll it into a ball. When you have formed a perfect ball, flatten it a bit, both top and bottom. You should be able to fit four of these flattened balls into the skillet. Sear the meatballs for at least one minute, or until the bottom has browned. Turn the meatballs and sear the other side. Slide the skillet into the hot oven and allow them to cook until they have reached an internal temperature of 160 degrees F. (This should be about six to seven minutes, depending on your oven.)
- Remove the frikadeller from the oven and serve, in any way you wish
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