This recipe comes straight from my mother-in-law in Denmark. It's a little labor-intensive, but once you get the hang of it, you'll be addicted! Serve warm with a brown sauce, small red boiled potatoes, and sweet and sour cabbage. Better still, double the batch and have enough the next day to slice and place on toast with mayonnaise (open-faced, of course, the Scandinavian way)!

Marigat

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
15 mins
total:
1 hr 5 mins
Servings:
6
Yield:
24 meatballs
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix the veal and pork together in a bowl, and stir in the milk, onion, and egg. Mix the bread crumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the seltzer water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping.

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  • Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.

  • Heat the margarine in a large skillet over medium heat.

  • To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated skillet, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the center.

Nutrition Facts

246 calories; protein 15.7g 31% DV; carbohydrates 8.4g 3% DV; fat 16.3g 25% DV; cholesterol 83.2mg 28% DV; sodium 177.5mg 7% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/29/2010
This is just how my Danish family taught me - except that my Gram would either mix in dillweed or sprinkle fresh dill over them when serving. Very addicting! Read More
(41)

Most helpful critical review

Rating: 3 stars
08/31/2009
my family also makes this recipe but we add allspice and make into patties.this has been a christmas tradition for as long as i can remember. my grandmother was from denmark and we have many of her family recipes.labor intense but sooo worth it. Read More
(21)
26 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/29/2010
This is just how my Danish family taught me - except that my Gram would either mix in dillweed or sprinkle fresh dill over them when serving. Very addicting! Read More
(41)
Rating: 3 stars
08/31/2009
my family also makes this recipe but we add allspice and make into patties.this has been a christmas tradition for as long as i can remember. my grandmother was from denmark and we have many of her family recipes.labor intense but sooo worth it. Read More
(21)
Rating: 5 stars
01/22/2012
The meatballs were excellent!! and true to the recipe... one thing I might add is to make gravy with the drippings... When finished cooking meatballs, remove the meatballs from the pan to a plate with paper towels. Add about 2/3cup of milk in the pan under medium heat... Slowly add a flour paste ( add 2tbs of flour to 4tbs of hot water) and stir with the pan drippings and milk until thicken... The gravy makes the meatballs!! Read More
(21)
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Rating: 5 stars
11/24/2009
These are fantastic! We cook them in butter for 2-3 minutes each side. Serve them with parsley potatoes and red cabbage. Read More
(17)
Rating: 4 stars
09/29/2011
pretty good frikadellar but you forgot the cloves! A pinch of ground cloves makes all the difference. Also I use ground beef instead of the veal & it still comes out great. Serve with browned potatoes & red cabbage...yum!!!! Read More
(15)
Rating: 3 stars
09/12/2015
one BIG ingredient missing that is what makes frikadellar..frikadellar. that's ground cloves. absolutely necessary for this recipe. also lots of Danes substitute ground pork for the veal. either way is good. grating the onion is also a must for correct texture. good overall but I couldnt get over the spice omission Read More
(8)
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Rating: 4 stars
11/12/2009
This is pretty much the same recipe I have. Friends mom makes it every year. She uses 50/50 soda instead of seltzer. Good flavor booster. Read More
(5)
Rating: 5 stars
03/08/2013
My husband & I went to Scandinavia for our honeymoon last year and have been looking for a recipe for the meatballs we loved while over there. This comes very close but we used the sweet/savory spice suggestions from another recipe here (ginger nutmeg allspce). Made a gravy with the pan drippings & a little cream. Ate them with lingonberries that we brought back with us. Awesome! Read More
(4)
Rating: 3 stars
04/06/2010
Umm I don't know the house didn't really dig into them I don't know exactly what was wrong. Read More
(3)