Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

All Scandinavian countries make marvellous meatballs. These are the Danish kind and are particularly good served with seasonal vegetables like carrots, French beans or peas. Remember that any left over are very good cold with a salad; the Danes also serve them sliced on open sandwiches.


  • 225 g/8 oz lean beef
  • 225 g/8 oz pork fillet
  • 1 medium-sized onion
  • flour (see method)
  • 1 egg
  • 1 level teaspoon salt
  • freshly milled pepper
  • 2–3 tablespoons milk
  • 50–75 g/2–3 oz butter


    Trim the meat and mince two or three times with the onion – you may, if you prefer, use veal in place of the beef. Mix well and then pat evenly over the base of a mixing bowl. Spoon a quarter of the mixture to the side and fill the space with flour. Blend the flour with all the meat and stir in the egg, seasoning and enough milk to make a fairly soft mixture.

    At this stage a little should be tasted to see if the seasoning is correct. Do this by dropping a teaspoon of the mixture into boiling water. Cook for 5 minutes, then taste and correct the seasoning if necessary. Drop the mixture by tablespoons into the hot butter in a frying pan – you should get about eight. Fry over moderate heat on both sides until well browned, about 20 minutes. Then remove from the pan. Add a little extra butter to the frying pan, heat for a moment and pour over the frikadeller.