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 I added some marjoram to my meat this time, it added a lovely nuance.
Recipe: Frikadeller with ground turkey
1 lb. ground pork
1 lb. ground turkey
1/2 cup milk
1/2-3/4 cup flour
1 onion, minced (think tennis ball size)
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. marjoram
Dumped all 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.
This time round I added some marjoram to the mixture, and I think it could have used a little more.