Main | African | American | Appetizers | Asian | Baby and Kid | Bakery, Cookies and Candies | BBQ, Grill | Breakfast | Desserts, Ice Cream | Drinks, Wine and Liquor | European | Holiday Specials | Latin American, Mexican | Lunch | Main Entries | Microwave, Home Made | Salads, Salad Dressings | Soups, Noodles, Stew and Steam | Vegetables, Healthy Foods   Danish meat balls (frikadeller)   Yield: 1 Servings   1/2 lb Veal      1/2 lb Pork 1 g Onion      2 c Milk Pepper to taste 2 tb Flour or      1 c Bread crumbs 1 Egg  Salt to taste Put veal and pork together through a grinder 4 or 5 times. Add flour or bread crumbs milk egg onion salt and pepper. Mix thoroughly. Drop on frying pan from a large tablespoon and fry over low heat. Serve with browned butter potatoes and stewed cabbage. From "Danish Cookery" by Suzanne Andr. Fred. Host & Son Copenhagen 1957. Posted by Stephen Ceideberg; March 9 1993.