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Course: Main Courses - Beef
Cuisine: Danish


  • 1 1/2 Pound Hamburger
  • 1/2 Pound Pork Sausage
  • 1 Onion Ground
  • 1 Cup Bread Crumbs Fine
  • 1/8 Teaspoon Pepper
  • 1/4 Cup Flour
  • 1 Teaspoon Cloves
  • 1 1/2 Teaspoon Salt
  • 2 Eggs
  • 1 1/2 to 2 Cups Milk (See Note)


Meat Grinder Method:

  • Grind meats. Grind beef and pork together. Grind 3 more times. Onion can be ground in the last grinding.
  • While grinding meats, soak bread crumbs in 1 1/2 cup milk. Add all seasonings. Stir very well.
  • Slowly beat and add milk mixture until light. Beat very well. Tastes better if sits for at least 2 hours, also easier to handle.

Heavy Duty Mixer Method:

  • Combine meats and beat very well.
  • Meanwhile, soak bread crumbs in milk. Add remaining ingredients to milk mixture and stir well.
  • Slowly beat ground meat and add milk mixture together until light. Beat very well. Tastes better if sits for 2 to 3 hours, also makes it easier to handle.


  • Form meatballs in an oblong shape and drop into frying pan with a little fat. Brown on all sides, turning carefully, until cooked through. Remove to warmed serving dish.
  • Make a gravy from the brownings in the pan and pour over meatballs.


Start with 1 1/2 cup milk. Use anywhere from 1 1/2 to 2 cups milk. Generally will use 1 2/3 or 1 3/4 cup. It is better for mixture to be too thick than too thin.