It was Tuesday, and I want to write it was raining cats and dogs, but I live in San Diego so the weather was really very nice, just like the last 6 months or so. In any case, I got a crazy craving for Danish meatballs, and on my way home from work I had to stop to get some ground beef and pork. Danish Meatballs are called “Frikadeller” (singular form is frikadelle), and they can be made from many types and blends of meats, but this is a classic.
The sandwich itself is a ciabatta roll with ducks fat and roasted garlic smear. Two meatballs are heated and cut in half, and topped with stone ground mustard. A bit of sea-salt is sprinkled on, and it’s decorated with blueberries and a pickle. Fantastic sandwich. The blueberries jumped out of my pantry at me, and I thought I would give it a go.
- 1 half ciabatta roll
- 2 tsp duck fat or butter
- 3 roasted garlic
- 2 frikadeller (see frikadelle recipe)
- 1 tbs mustard
- 1-2 sweet dill pickles
- 9 dried blueberries
- sea salt
Toast the ciabatta until it’s golden brown and apply the duck fat while still warm. If the meatballs are cold, reheat them in the microwave. Cut them in half, and place them with the outside up (as seen on the pictures). Spread the mustard on the meatballs, and place the dried blueberries on top. Add the pickles, and sprinkle with sea salt to taste. Enjoy while warm.