The Danish name for this dish is 'Frikadeller'.

This is a recipe provided by my Danish sister-in-law, Elisa Jensen. The addition of club soda to the meat mixture creates a very light, delicious meatball. As I have discovered since meeting Elisa--I love everything Danish!

Finely chop onion and add to meat, seasonings and flour. Mix to incorporate all ingredients then add soda water a little at a time and mix just enough to create a uniform texture. Gently fold in the beaten eggs. Form the meat mixture into 1-inch ovals by using two tablespoons to form the meat mixture and drop it into the hot pan.

In batches, cook the meatballs in a large frying pan over medium heat with the butter. Gently turn the meatballs to cook on all sides until nicely browned. Remove to rack or paper towel to drain. Repeat until all meatballs are cooked.

Remove 2 tablespoons fat from the fry pan and reserve. Drain off remaining fat but leave "brown bits." Place pan over medium heat. Return reserved fat and add 2 tablespoons butter. When melted, add flour. Stir and cook to make roux and incorporate "brown bits" left in the pan. Cook until roux is light brown, about 10 minutes. Slowly add chicken broth in batches stirring well to make smooth mixture between additions. Taste and add salt if needed. Add dill weed. Continue cooking and stirring until gravy thickens. Fold in sour cream. Return meatballs to frying pan, stirring, until heated through. Remove from heat. Place in serving bowl and add a generous sprinkle of fresh ground black pepper.

The meatballs are delicious served with mashed potatoes, and sour red Cabbage or pickled beet root. The meatballs may also be sliced and served as an open faced sandwich. The meatballs freeze well and are still just as good after reheating.