Danish Frikadeller (Meatballs)

One of the most beloved Danish dishes is this one, meatballs. The Danes point out, however, that they are very special meatballs. No two cooks will agree about their recipes, and each Dane has his own favorite version.

Generally, the meat is a combination of pork and veal. Frikadellers are traditionally with boiled potatoes and pickled beets or red cabbage. This is one recipe version.

Heat two tablespoons of butter in a small saucepan and saute the onion in it until tender. Remove from the heat and spoon into a large bowl. Soak the bread crumbs in the milk and add to the onion. Stir in the veal and pork and mix thoroughly.

Add the eggs, allspice, salt, and pepper and combine well. Shape into 2-inch balls, slightly flattened. Heat the remaining three tablespoons of butter and oil in a large skillet and brown the meatballs on all sides.

Continue the cooking, turning occasionally, for several minutes on each side until they are thoroughly cooked. Serve garnished with the parsley.

INGREDIENTS
5 tablespoons butter

1 large onion, finely chopped.

1 cup soft bread crumbs.

Half a cup of milk.

1 pound ground veal or beef.1 pound ground pork.

2 eggs, beaten.

Half teaspoon allspice.

Salt, and pepper to taste.

2 tablespoons vegetable oil.

Half cup of chopped fresh parsley,