Danish Meatcakes

Danish Meatcakes

From Karen Hamilton


My great-grandmother, Anna Petersen, always served turkey, home-made Danish sausage (I wish I had that recipe!) and Danish meatcakes. She believed you could have vegetables the rest of the year, but at the holidays you had to have meat, and plenty of it! Along with these she had mashed potatoes and red cabbage -- maybe another vegetable -- and her home-made pickles.

She had Christmas Day at her home until she was well into her 90s. Grandma would buy a pork roast and have the butcher grind it for her. She also used a LOT more butter than I do.

Danish Meatcakes


1 lb. ground pork

1 lb. ground beef

1 large onion, grated

3 slices white bread, crusts cut off

1 cup milk

2 slightly beaten eggs

1 ½ tsp. salt

½ tsp. ground allspice

¼ tsp. pepper

¼ tsp. nutmeg


1 cup water

1 can beef broth

1 bouillon cube

¼ cup flour

Soak bread in milk for 5 minutes. Add to meat and onion along with seasonings. Add eggs. Mix very well (hands are best). Fry meatcakes in butter, using no more than a rounded tsp. of meat for each. As they brown, remove and put in a 2-2 ½ qt. casserole. Add more butter as needed to finish all the meatcakes.

Add about ¼ stick of butter to the fry pan. Stir in ¼ cup flour. Add 1 cup water, one can beef broth and 1 bouillon cube to pan, stirring to get up all the brown bits. Cook until thickened and add to the meatballs. Cover and bake in 350 degree oven to heat through. If frozen, reheat in covered casserole at 350 degrees for one hour. (Freezes well.)

For dessert there was Danish applesauce cake.

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