"If you love meatballs and you're an adventurous cook, there's no better way to hone your skills than by trying different meatballs from around the world. Frikadeller, or Danish meatballs, is a savory, easy-to-prepare dish that uses two unique ingredients. The addition of sage and nutmeg sets this recipe apart from other meatball recipes that you might be familiar with."
"Frikadeller are pan-friend meatballs made from a combination of pork and either veal or beef. They are more hearty and rugged than Italian or Swedish meatballs, originating from a 1600s German recipe for seasoned sausage. To make them, the meat is mixed with onions, egg, breadcrumbs or rolled oats, and milk, and seasoned with salt, pepper, nutmeg, and sage. It's easy to adapt your own special meatball recipe by just including those two key spices."
Frikadeller are pan-fried Danish meatballs made from pork combined with veal or beef, yielding a hearty, rugged texture. The meat mixture includes onions, egg, breadcrumbs or rolled oats, and milk, seasoned with salt, pepper, nutmeg, and sage. Sage and nutmeg provide a sweet, earthy, and nutty depth without overwhelming spice; use about 1/4 teaspoon of each per two pounds of meat for balance. Each meatball is given a flat bottom for easier pan-frying, chilled for about 30 minutes, then fried over medium heat until a crust forms. Traditional service includes a thick gravy made with flour, beef stock, and cream, accompanied by pickled beets and a Scandinavian potato preparation such as Danish-style potato salad or boiled potatoes.
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