Venison Frikadeller (Danish Meatballs) | MeatEater Cook

by Braxton Taylor

If you like Swedish meatballs, you’ll be sure to enjoy Danish meatballs. While the former is round and smooth, Danish meatballs are football-shaped. They are notably full of onions and can be eaten with or without gravy, cold or hot, however you fancy. Leftover frikadeller may be sliced and served cold on a piece of toasted rye bread as an open-faced sandwich, known as smørrebrød—a Danish staple.

All frikadeller recipes are slightly different. My only departure, if you could call it that, is that I don’t put the onions in the ground meat raw. I think sweating them first helps to concentrate flavors and bring out the alliums’ sweetness.

This recipe is inspired by my dear friends Nathan and Amy Kramer of Benson, Nebraska. They introduced me to the customs and comforts of Danish food—and aquavit. Life has been richer since.

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