Love those Danish balls.
by Evans Yonson
Barcelona – One of those things that I will always remember Copenhagen, aside from my dear friends Marie and Henrik, is the food called frikadeller (Danish meatballs). I will never forget the way it was prepared because it is almost like the Filipino lumpiang shanghai sans the wrapper. On the night Marie prepared the frikadeller for our Christmas lunch in 2009, she carefully handled the ingredients making sure that everything was clean and fit for cooking. The next night, we, Ben and I, concocted a Filipino dinner for our hosts and their friends. We decided to have lumpiang shanghai, of course. Marie volunteered to help us out. She was surprised to see how Ben mixed the shanghai ingredients. I had to explain that using our hands gives a different flavor and personal touch to the dish. Since then, it has become a hit among our Danish friends.
Ingredients (will produce at least 20 frikadeller)
1/2 pound ground veal;
1/2 pound ground pork
1/4 cup milk, or as needed
1/4 cup finely grated onion
1/4 cup bread crumbs, or as needed
1/4 cup all-purpose flour
1/4 cup seltzer water
salt and pepper to taste
1/4 cup margarine
Mix the veal and pork together in a bowl, and stir in the milk, onion, and egg. Mix the bread crumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the seltzer water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping.
Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.
Heat the margarine in a large skillet over medium heat.
To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated skillet, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the center.