from Savoring Time in the Kitchen
Adapted from the recipe used by my mother and our Danish relatives.
This is a simple and traditional recipe but feel free to use the seasonings of your choice. Red pepper flakes, ground fennel, shallots, garlic, would all be popular choices today.
1 pound lean ground beef or a mixture of half ground beef and half ground pork (ground veal may also be used)
1 small onion, chopped
1 egg, lightly beaten
1 large slice hearty white bread, cut into small cubes - about 1 cup (day old is good but not necessary)
1/4 cup milk
Salt and Pepper to taste
Pan Gravy - Recipe Below
Soak the cubed bread in milk for 5 minutes - do not drain.
Place the ground meat in a large bowl and add the soaked bread cubes along with any remaining milk. Add the beaten egg, chopped onion, and salt and pepper and mix until blended. Refrigerate for about 30 minutes to make handling easier.
Preheat a large skillet over medium-high heat. Add about two tablespoons of butter or vegetable oil to the pan.
Form the beef mixture into small patties with your hands. You can make them as small or large as you wish. Flatten slightly with your palms. Add to the preheated skillet and brown the patties well on both sides, about 3-5 minutes per side. After they are well browned, add a little water to the pan (about 1/3 to 1/2 cup). Reduce heat to low and continue to cook, covered for about 20-25 minutes.
You can make a gravy with the pan drippings and serve with boiled potatoes.
To make the pan gravy, remove the frikadeller patties from the skillet, leaving the juices in the pan. Place 1 heaping tablespoon of flour into a glass or small bowl. Stir in about 1/2 cup of water, a little at a time, to the flour, mixing until smooth. Add this to the pan juices and turn the heat to high. Stir until thickened, about 5 minutes. Add a little more water, as needed if the gravy is too thick. Season with salt and pepper to taste and serve with the frikadellers. You may strain the gravy through a sieve, if necessary.