At least to these Danish tastebuds.
I made some Frikadeller for Boat Club last week, and used a trick my brother had told me about. He uses ground turkey in his Frikadeller, says it lightens them up a little. I decided to try it. I had a pound of ground pork, which I knew wasn't going to be enough to feed a lot of people, even in a potluck situation. So I added an equal amount of ground turkey to it.
One of the tricks to making Frikadeller, according to my mother was stirring the meat mixture, well, actually vigorously stirring the meat mixture for a period of time. Unlike most of the time when making meat patties, you do want to play with your meat, a little (a lot).
I put my frikadeller mixture into the KitchenAid stand mixer and let it do all the hard work. And I have to say it does a better job of stirring that meat together than I do. (and my shoulder doesn't get sore either).
Dump the ingredients into the KitchenAid mixer and let it go to town.
Fry them til golden brown on each side and they are cooked all the way through. I form a small frikadeller and fry it and then taste it before I continue on with the rest of the meatballs. This way I can correct the seasoning, adding more salt and pepper if I think I need it. I do tend to be a little conservative on the salt side, we just don't eat a lot of salt. However, I do like some pepper and will add a little more for my taste.
Frikadeller - made with Turkey and Pork
- 1 lb. unseasoned ground pork
- 1 lb. unseasoned ground turkey
- 1 small onion, minced or grated (tennis ball size)
- 2 eggs
- 3/4 cup flour
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Marjoram
- 2 tablespoons butter and 2 tablespoons olive oil for frying
- Mix meat, onion, eggs and salt, pepper and marjoram together, (use a stand mixer if possible), and add the flour, mix together and then add milk until all the milk is incorporated. Continue to mix the meat for several minutes. The mixture should not be stiff, but instead should have the consistency of a firm custard.
- Brown butter/olive oil in skillet over medium high heat, and form meatballs with the use of a soup-spoon against the inside of the bowl, (bowl tipped slightly and spoon dipped into the browned butter/olive oil), and form into slightly oblong balls approx. 7x5 cm (2x3 inches) (You can also use wet hands to form the meatballs)
- Brown on both sides, and continue cooking til done, approximately 10 minutes, turning from time to time to cook evenly. Remove to a warming dish and make gravy from the fond left in the pan. Or just serve it with a nice Parsley Sauce. Deglaze the pan with a little of the water that the potatoes cooked in, then add a slurry of flour and water (2 tablespoons flour mixed with 1/4 cup ice water) Whisk that into the deglazed pan juice and cook until thickened. Add a little browning agent to make a nice brown gravy. You can also add a teaspoon of Red Currant Jelly to the brown gravy for an even more authentic taste.
- Parsley Sauce - 1 cup white sauce with 1 tablespoon finely chopped parsley added, cooked for 1 minute and served with boiled potatoes. ** To check seasonings, dip out a small spoonful of the meat mixture and fry up to taste. At this point you can add more salt and pepper if needed. *** You can also add an extra egg, another 1/2 cup flour, with equal amounts of milk and stretch out the meat a little. Great if you get some unexpected company. This should serve 6-8 people or 2 adults and two teenagers.