Three small Frikadeller

This has NOTHING to do with IKEA’s meat balls

To us there is only one way of making them: Half Veal and Half Pork minced with chopped onions, flour, eggs and, stash of milk and Salt & Pepper and shaped into small balls you fry in butter on a skillet.

Served with rye bread, butter, cold potato salad, chives, water crest and our own home pickled cucumber salad

Thomas: Together with a can of Portuguese Sardines Frikadeller was one of the most common dishes at the traditional lunch restaurants (Værtshuse) when I started to hang out in Copenhagen in the 70s.

Price: € 5.00