Frikadeller (Fried Meatballs)
This recipe provides you with succulent delicious Danish meatballs. This recipe uses bread crumbs instead of flour. This gives a more succulent meatball, but also slightly more calories. Serve with cold potato salad, old fashioned white cabbage or with potatoes and brown sauce. Suitable for a light lunch or as a family dinner. Kids will love it.
Ingredients:
1/2 kg. minced veal
1/2 kg. minced pork
1-1/2 tablespoon chopped onion
a little bread crumbs
1 egg
1/2 teaspoon salt
1/2 teaspoon allspice
1/2 teaspoon pepper
100 ml water
Method:
Pour all ingredients in a bowl and mix well with handmixer for approsimetley 3 minutes. You can do this with a wooden spoon, but then you should mix the liquids and the egg, before slowly mixing it into the meat and onion, while stirring, Let the mix rest in the refrigerator for about 15 minutes or longer.
Heat oil in a frying pan. Use a tablespoon to shape the meatball. Dip the spoon in the hot oil and shape the meatball to a nice round shape about the size of the spoon. Set the meatball directly into the frying pan. Lower the heat when the frying pan is full. Fry the meatball 4-5 minutes on each side. Briefly reais the ehat when you turn the meatballs.

Recipe is from www.danish-deli-food.com

Background information for Danish Cuisine:

Due to short summers and cold harsh winters, Danish cuisine is heavy and filling; much like other Scandanavian countries. Although some might say their cuisine is something to be desired compared to flamboyant foods from other countries, many of their dishes are great comfort food. Until the mid 19th century, Danish people had to rely on foods that could withstand the long harsh winters; root vegetables, pickles or preserves, and smoked meats. Therefore many traditional dishes are based upon use of these ingredients.
Pork, plums, cream, butter, carrots, potatoes, seafood, apples, onions, cheese, beer and bread are all common ingredients in Danish cooking.

Dining Etiquette:

• Arrive on time, Danes are punctual for both social and business
• Check to see if you should remove your shoes prior to entering the house
• Contact the hostess ahead of time to see if she would like to you to bring a dish
• Offer to help the hostess with preparation or cleaning up after the meal is served
• Danes enjoy to show off their homes since they have usually done the decorating themselves and are proud of their accomplishments, they are happy if you ask for a tour of their house
• Wait to be told where to sit.
• Do not begin eating until the host toasts with 'Skol'
• When toasting, raise your glass to about eye level and make eye contact with the people seated close to you
• Table manners are Continental- hold the fork in the left hand and the knife in the right while eating, keep hands visible while eating with wrists on the edge of the table
• Try everything
• Expect to be offered second helpings; you may refuse without offending your hosts
• Finish everything on your plate. Danes do not like wasting food
• When you have finished eating, place your knife and fork across your plate with the tines facing up and the handles turned away
• The man seated to the left of the hostess generally offers a toast of thanks during the dessert course
• Remember polite, relaxed manners are appropriate