A Scandinavian dinner classic found on rema.no
We associate these delicious, small frikadelles first and foremost with the Danes, but they are popular all over Scandinavia. The name, on the other hand, came via Germany, probably from Italian fritto, and refers to the frikadelles being cooked in a frying pan.
Ready in about 50 minutes
400 g [0,9 lb] minced meat
1 dl [0,2 pt] water
1 teaspoon salt
¼ teaspoon of pepper
500 g [1 lb] potatoes
4 dl [0,8 pt] milk
1 tablespoon flour
salt and pepper
1 tablespoon white wine vinegar
 Mix the minced meat with egg, water, salt and pepper to a smooth dough.
 Form large meatballs and flatten them a little before frying them golden in oil. Cut leeks, carrot, cauliflower and potatoes into large pieces. Boil them soft in lightly salted water. Pour off the water.
 Boil the milk. Thicken with flour stirred in a little water. Let the sauce simmer for about 5 minutes and taste with salt, pepper and vinegar. Add the vegetables and gently turn them into the sauce.
 Server the frikadelles on top of the stewed vegetables.
Chef’s tips: You would want to serve the dish with cranberry jam.