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    You are in: Home / Recipes / Spiced Danish Meatballs (Krydrede Frikadeller) Recipe
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    Spiced Danish Meatballs (Krydrede Frikadeller)

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    5 mins

    45 mins

    Solamega's Note:

    My grandmother used to make these meatballs on special occasions. It takes time to make but is so good to eat! They are great with pickled red cabbage and boiled potatoes. Leftovers can be made into sandwiches. I usually end up using more butter than the recipe calls for. Also use a dependable hand mixer or electric mixer stand. I was not given the recipe, but found one that tastes just like grandma's!

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    Units: US | Metric


    1. 1
      Blend bread crumbs and milk in a large bowl. let stand 10 minutes. Add onions, eggs, salt, nutmeg, allspice, cloves, flour, and meat. Beat on high speed until mixture is light and fluffy. This can take anywhere from 6-10 minutes. Using 1/3 cup mixture at a time shape like eggs (use an ice cream scoop for even portions). Flatten balls slightly. Melt butter in a large heavy skillet over medium heat. Add meatballs; brown on both sides. After all meatballs are browned, remove and add cornstarch to skillet. Stir until lightly browned. Slowly stir in broth with a whisk until gravy is thickened. Place meatballs in gravy and heat through.

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    Nutritional Facts for Spiced Danish Meatballs (Krydrede Frikadeller)

    Serving Size: 1 (260 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 318.5
    Calories from Fat 120
    Total Fat 13.3 g
    Saturated Fat 6.5 g
    Cholesterol 139.0 mg
    Sodium 817.1 mg
    Total Carbohydrate 18.0 g
    Dietary Fiber 1.0 g
    Sugars 1.7 g
    Protein 29.7 g

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