Frikadeller (Danish Meatballs)

I grew up on these. Mom would also use condensed mushroom soup as a gravy and heat the meatballs in it so the meat flavors would seep into the gravy.

• Ready In: 45 mins
• Serves: 4
• Yields: 20 Meatballs

Ingredients

• 1 1⁄2 lbs ground beef
• 1⁄2 lb ground pork
• 1  onion, grated
• 3 -4  slices  white bread
• 1⁄8 teaspoon black pepper
• 4  tablespoons flour
• 1⁄2 teaspoon ground cloves
• 1 1⁄2 teaspoons salt
• 2  eggs
• 1⁄4 cup milk (approx.) or 1⁄4 cup water (approx.)

Directions

1. Soak the bread in the milk, Mix all ingredients together except the milk whipping well to incorporate air. Add milk gradually until the mixture is wet but not runny. Heat a skillet with butter or shortening on medium high heat. Shape the meatballs with a tablespoon then drop into the hot skillet. Brown 5 minutes on each side. These meatballs freeze well.
2. After they are cooked through you can add them to a gravy or a tin of condensed cream of mushroom soup thinned with 1/2 cup of milk. Heat in the gravy.