FRIKADELLER (DANISH MEATBALLS)
Frikadeller, or Danish Meatballs, are savory meatballs served in a rich, creamy sauce that is comfort food at its finest. Plus, they're super easy to make!
Provided by Erica Walker
Categories Dinner Main Course
Time 25m
Number Of Ingredients 19
Steps:
- Combine beef, pork and onion. Add breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and sage leaves (it works best if you mix it with your hands).
- Slowly add half & half for consistency (you want them to be slightly sticky, you shouldn't be able to form them into a perfect ball). Coat large skillet well with butter. Drop clumps of mixture (a heaping tablespoon-size) onto the skillet.
- Fry on medium to medium low heat until brown (press the meat down a lightly with a fork so it flattens out a little.. it should look like a fat hamburger.. see picture below), then flip (approx 3-5 minutes per side). Add more butter with each batch.
- Serve with gravy (see below). **Don't wash the skillet-- you will want the brown bits and drippings for the gravy**
- Add the flour to the drippings to form a roux (add butter if needed). Slowly add cream (or milk) until mixture reaches gravy consistency. Add beef bouillon, salt & pepper to taste.
Nutrition Facts : Calories 465 kcal, Carbohydrate 18 g, Protein 22 g, Fat 33 g, SaturatedFat 15 g, Cholesterol 152 mg, Sodium 348 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SWEDISH MEATBALLS (SVENSKA KOTTBULLAR)
Our family's traditional Christmas recipe, frequently doubled and kept warm in a crock pot. Worth the effort, and the meatballs are even better the next day! Reserve brown gravy and add sour cream to it the day you serve the leftovers.
Provided by Nom Nom Nom
Categories World Cuisine Recipes European Scandinavian
Time 1h25m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the bread crumbs into a small bowl, and mix in the cream. Allow to stand until crumbs absorb the cream, about 10 minutes. While the bread is soaking, melt 1 teaspoon of butter in a skillet over medium heat, and cook and stir the onion until it turns light brown, about 10 minutes. Place onion into a mixing bowl; mix with the ground beef, ground pork, egg, brown sugar, salt, black pepper, nutmeg, allspice, and ginger. Lightly mix in the bread crumbs and cream.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Pinch off about 1 1/2 tablespoon of the meat mixture per meatball, and form into balls. Place the meatballs into the skillet, and cook just until the outsides are brown, about 5 minutes, turning the meatballs often. Insides of the meatballs will still be pink. Place browned meatballs into a baking dish, pour in chicken broth, and cover with foil.
- Bake in the preheated oven until the meatballs are tender, about 40 minutes. Remove meatballs to a serving dish.
- To make brown gravy, pour pan drippings into a saucepan over medium heat. Whisk the flour into the pan drippings until smooth, and gradually whisk in enough beef broth to total about 2 1/2 cups of liquid. Bring the gravy to a simmer, whisking constantly until thick, about 5 minutes. Just before serving, whisk in the sour cream. Season to taste with salt and black pepper. Serve the gravy with the meatballs.
Nutrition Facts : Calories 308.7 calories, Carbohydrate 11.9 g, Cholesterol 107.6 mg, Fat 21.3 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 10.6 g, Sodium 794.2 mg, Sugar 3.2 g
FRIKADELLER (DANISH MEATBALLS)
This recipe comes straight from my mother-in-law in Denmark. It's a little labor-intensive, but once you get the hang of it, you'll be addicted! Serve warm with a brown sauce, small red boiled potatoes, and sweet and sour cabbage. Better still, double the batch and have enough the next day to slice and place on toast with mayonnaise (open-faced, of course, the Scandinavian way)!
Provided by Marigat
Categories World Cuisine Recipes European Scandinavian
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Mix the veal and pork together in a bowl, and stir in the milk, onion, and egg. Mix the bread crumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the seltzer water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping.
- Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.
- Heat the margarine in a large skillet over medium heat.
- To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated skillet, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the center.
Nutrition Facts : Calories 246.2 calories, Carbohydrate 8.4 g, Cholesterol 83.2 mg, Fat 16.3 g, Fiber 0.5 g, Protein 15.7 g, SaturatedFat 4.6 g, Sodium 177.5 mg, Sugar 1.2 g
DANISH FRIKADELLER OR SWEDISH KOTTBULLAR MEATBALLS
Posting for ZWT 6 Scandinavian This recipe is from THE BEST RECIPES IN THE WORLD by Mark Bittman
Provided by Boo Chef in West Te
Categories Danish
Time 45m
Yield 12 , 12 serving(s)
Number Of Ingredients 9
Steps:
- Soak the bread or cracker crumbs in 1/3 cup of the cream. Put 1 tablespoon of the butter in a large skillet over medium-high heat. Add the onion and a bit of salt and pepper and cook, stirring occasionally, until the onion softens, about 5 minutes. Turn off the heat.
- Combine the bread crumbs, onion, meat, and spice, along with some more salt and pepper; do not overmix or overhandle. With wet hands or wet spoons, shape the meat into small meatballs (I would say as small as you have the patience for, but no more than an inch in diameter).
- Put 2 tablespoons of the remaining butter in the skillet and turn the heat to medium-high. When the butter melts, begin adding the meatballs, a few at a time; you may have to cook in batches. Brown nicely on all sides and turn off the heat. Serve immediately or proceed to the next step.
- To make a sauce, remove all but a trace of fat from the pan. Return the pan to the stove over medium heat and add the remaining butter and, after it melts, the flour. Stirring constantly, add the stock and cook until slightly thickened. Add the remaining cream and continue to cook for a few more minutes or until thickened. Taste and adjust the seasoning, then pour the meatballs into the sauce to reheat before serving.
Nutrition Facts : Calories 103.9, Fat 10.1, SaturatedFat 4.2, Cholesterol 14, Sodium 13.6, Carbohydrate 1.8, Fiber 0.2, Sugar 0.5, Protein 1.4
FRIKADELLER (DANISH MEATBALLS AND GRAVY)
Frikadeller is served everywhere as a hearty meal or as a tasty and well loved meal when friends get together. Danish meatballs may just be the common food that binds Denmark together as a country! Much better than those Swedish ones at IKEA.
Provided by Member 610488
Categories Meatballs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix meat and onions together. Add egg and mix again. Add flour and remaining ingredients.
- Using a melon baller or small spoon, form into melon ball sized balls. Place on waxed paper and slightly squish each ball so it is flattened slightly.
- Melt butter in frying pan and cook balls for 10 min on each side at medium heat. While frying the balls on the last side to be browned, make the gravy.
- Melt butter over low heat in a medium saucepan. Add flour and stir until smooth. Add half of the meat stock slowly while constantly stirring. Raise heat to high and bring to a boil. Add rest of the stock along with the vinegar and boil for 3 minutes, while constantly stirring. Add pepper and salt. Add sherry and dill, if using, at the very end, just before removing from heat. Remove from heat, allow gravy to cool for 4-5 minutes, while stirring constantly.
FRIKADELLER (DANISH MEATBALLS)
I grew up on these. Mom would also use condensed mushroom soup as a gravy and heat the meatballs in it so the meat flavors would seep into the gravy.
Provided by Kelanger
Categories Meat
Time 45m
Yield 20 Meatballs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Soak the bread in the milk, Mix all ingredients together except the milk whipping well to incorporate air. Add milk gradually until the mixture is wet but not runny. Heat a skillet with butter or shortening on medium high heat. Shape the meatballs with a tablespoon then drop into the hot skillet. Brown 5 minutes on each side. These meatballs freeze well.
- After they are cooked through you can add them to a gravy or a tin of condensed cream of mushroom soup thinned with 1/2 cup of milk. Heat in the gravy.
Nutrition Facts : Calories 651, Fat 41.3, SaturatedFat 15.8, Cholesterol 251.7, Sodium 1156.8, Carbohydrate 19.1, Fiber 1.2, Sugar 2.1, Protein 47.4
SWEDISH MEATBALLS (KOTTBULLAR)
A genuine, and one of the most quoted Swedish recipes for meatballs. With a few variations, it is found in almost every Swedish cookbook. This variety of meatballs is always served hot, with cream sauce and mashed potatoes, in contrary to the small ones served cold that one finds on the Smorgasbord. At Christmas, some Swedes like a little "Christmas touch" and add a little allspice and ginger. If you're really ambitious, you'll buy whole meat and grind it yourself. It makes a great difference!
Provided by Andreacute Grisell
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Fry the onion light yellow in a little butter.
- Soak the breadcrumbs in the liquid.
- Mix everything well and add spices to taste.
- Make 1- to 1 1/2-inch meatballs with the help of two wet spoons.
- Put them on a plate coated with a little flour and fry them slowly on all sides in lots of butter (putting the meatballs in the freezer for a while before frying makes them firmer).
- Place the meatballs on a hot plate, fry the flour in the remaining fat and pour in the stock and the cream.
- Boil for a few minutes.
- Add soy, salt and pepper to taste and pour the hot sauce over the meatballs.
- Serve hot with mashed potates, pickled cucumber and preserved lingonberry or cranberry.
Nutrition Facts : Calories 715.4, Fat 56.7, SaturatedFat 31.2, Cholesterol 271.3, Sodium 278.2, Carbohydrate 22.9, Fiber 2.3, Sugar 1.4, Protein 28.9
DANISH MEATBALLS (FRIKADELLER)
The Danes and the Swedes were in numerous wars over hundreds of years; one reason could have been 'the meatballs'. Most people will think of Sweden and perhaps IKEA when they think of meatballs; however it is also a traditional dish in Denmark and it is a dish that varies from family to family, often being passed down through generations. My recipe goes back at least 100 years, perhaps more; but I have traced it back to my great-grandmother and can remember making the meatballs with my grandmother as a little girl. The difference between the Danish and Swedish meatballs is often that ground pork is added to Danish meatballs making them fluffier and - being Danish - I think more tasty ;)
Provided by Deantini
Categories Lunch/Snacks
Time 30m
Yield 15 meatballs, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all ingredients using hands in a big bowl. To get the right consistency it is important that all ingredients get well mixed and gets softened a bit. I would say that you should knead for around 5 minutes.
- Form into meatballs according to the size you prefer. In Denmark meatballs used for dinner is the size of the palm of your hand, and lunch meat balls are about half of that. (Quantity for this recipe is based on dinner meatballs).
- Heat a non-stick pan to medium-hot and place the meatballs in the pan. If you feel they stick too much to the pan, you can add a bit of butter to the pan (not oil). Turn the meatballs with a fork once they have started to brown. Keep turning them every 4 min or so being careful that they do not brown too much. Cook for approx 15-20 min until cooked through.
- Serve with a potato salad, mashed potatoes or cooked potatoes with a white milk based gravy.
Nutrition Facts : Calories 362.6, Fat 15.1, SaturatedFat 5.7, Cholesterol 127.8, Sodium 1324, Carbohydrate 23.8, Fiber 2, Sugar 3, Protein 30.9
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