SUPER BOWL YUMMIES! Traditional Danish Meat Balls (Frikadeller) by Grama Jensen

It was in the day of the Titanic, 1912, when Karen Marie Jensen, my "Grama Jensen", left her native home in Aalborg, Denmark, to make her way to a new life in the United States of America.

Karen Marie was seventeen years old, the oldest of thirteen brothers and sisters, when she left home. She had helped to make a family living by baking and cooking family recipes, one of the most sought after, being the recipe for Frikadellar-Danish Meat Balls.

Coming to America with a hope and a dream, she presented some of the chosen family recipes and was hired as a caterer. Her catering career hit its prime when she was hired in the 1940s for a special event, in honor of the renowned, mystery writer, Alfred Hitchcock. History, as they say, was made for my family.

This culinary delight is perfect to bring to a Super Bowl party, or to serve to guests who may be expecting the usual snacks for this annual gathering of sports fans, both young and old.

The recipe is easy, yet traditional, and will be a crowd pleaser that will be looked forward to, year after year.

So, enjoy a little bit of Denmark, and enjoy anytime, not just on special occasions.

FRIKADELLER-Danish Meatballs

Ingredients

1/4 cup chopped onions (yellow or white)

1 tablespoon, butter

1/2 lb. ground beef

1/2 lb. ground veal

1 teaspoon salt

1/2 teaspoon allspice

1/4 teaspoon nutmeg

1 egg, well beaten

1/4 cup milk

1/2 cup cracker crumbs

2 teaspoons butter

1 can condensed (10 1/2 oz) beef consomme

Procedure

Saute onions in 1 Tbsp. butter until transparent.

Add veal and beef

Add all seasonings, then add cracker crumbs, milk, and egg.

MIX TOGETHER with hands.

Shape into small balls, flatten slightly, and brown in 2 tsp. butter, then add consomme and cook on medium heat, covered, for 12-15 minutes. Turn occasionally, to cook meat throughout.

Gravy: Mix meat drippings with flour until a desired consistency forms. Start with 3 Tbsp. of flour, add more if desired. Pour gravy over meatballs, or serve on the side for dipping.

* This recipe should serve 24 small meatballs, but double the ingredients, and double your batch of yum!