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Danish Meatballs

Frikadeller is the Danish national dish and it is very easy to prepare. Frikadeller are flat, pan-fried meatballs made of beef and pork. A typical Danish Frikadeller dinner includes Danish red cabbage, Danish cucumber salad, sugar brown potatoes and brown gravy.


Mix the beef and pork together in a bowl. Stir in milk, onion, and eggs. Add oatmeal or bread crumbs into the meat mixture. Sprinkle in flour, and knead well to mix. Season the taste with salt and pepper, and mix well. Some people enjoy the taste of allspice, but it is optional to add it. A tip is the frikadelle mixture which gets better the more you mix the ingredients together. Moreover, the mixture should be very moist, but not dripping. If it is too moist, add more flour and use less milk. Let the frikadelle mixture rest for a 1/2 hour to an hour in the refrigerator and then fry it in a pan.


Source: VisitDenmark


Cauliflower Croquettes

Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.


  • 1/2 pound of minced beef
  • 1/2 pound of minced pork
  • 1 cup of flour
  • 1/2 cup of oatmeal (breadcrumbs is another option)
  • 2 eggs
  • 1 minced onion
  • 1/4 teaspoon of pepper
  • 1 teaspoon of salt
  • 1 to 1 1/2 cup of milk

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