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Title: Frikadeller (Fried Meatballs)
Categories: Danish, Pork
Yield: 1 Batch

500 g Pork (or a mix of pork and
-calf); minced
1 Egg
2 dl Flour
1 1/2 dl Oatmeal
2 dl Milk
1 Onion; grated (must be
-grated)
Salt & pepper (optional)
1 ts Baking powder (optional)
Spice (eg. chilli, garlic
-or paprika); to taste

Stir it all together and adjust the viscosity with extra water. Don't
make it too heavy nor so thin it'll not be able to stay in shape.
Melt some butter on a pan, and shape the meat balls with a teaspoon
(for small balls) or a tablespoon in the palm of your hand. Make them
oval and about 1/2" tall and place them on the pan. Reduce the heat a
little. Turn them once in a while and take them off when they are
golden brown with a somewhat hard crust (5-10 minutes).

Serve with boiled potato or sugar browned potatoes, pickled red
cabbage (rødkål) and brown gravy (brun sovs).

Recipe by Archon

Recipe FROM: <https://web.archive.org/web/20170327200359/
http://recfoodcooking.org/sigs/Archon/
Frikadeller%20-%20Fried%20Meatballs.html>

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