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
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
DUTCH SOUP WITH TINY MEATBALLS
Tiny meatballs are the trick to making this soup authentically Dutch or Friesan.
Provided by Carolyn Haas
Categories Vegetable Soup
Time 35m
Number Of Ingredients 15
Steps:
- 1. In a medium bowl, thoroughly but lightly mix meatball ingredients, then form small meatballs (about 1 tablespoon or a little less for each). Set aside.
- 2. In a medium pot over high heat, bring the broth to a boil. Add the carrots, celery, pasta and meatballs. Reduce to a simmer and cook until vegetables are fork-tender and meatballs are cooked through, about 10-12 minutes.
- 3. Remove from heat and top with parsley and chives. Add salt and pepper to taste.
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
MEATBALL SOUP
Steps:
- Place a soup pot over medium high heat. Add the olive oil and heat. Add the chopped onion and celery to the pot and cook, stirring with a wooden spoon, until the vegetables are soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add crushed tomatoes and their juices, beef broth, tomato paste, 1/4 teaspoon of Italian Essence, and 1/2 teaspoon of salt and stir to combine. Bring to a low simmer and simmer for 15 minutes.
- While the broth simmers, make the meatballs. In a medium mixing bowl, combine the ground beef, ground pork, eggs, 1/3 cup Parmesan, bread crumbs, 3/4 teaspoon of the Italian Essence, and 1/2 teaspoon of the salt and, using clean hands, mix until thoroughly combined.
- Divide meat into tablespoons and roll into smooth balls with your hands. Set the rolled meatballs aside on a plate or other flat surface. Wash your hands.
- Carefully add the meatballs to the simmering broth. Gently stir, so as not to break up the meatballs Add the remaining 1/4 cup grated Parmesan. Simmer for 20 minutes, or until meatballs are cooked through.
- Add the ditalini and spinach to the hot soup, stir well, and cook for 15 minutes, or until the pasta is cooked through. Stir in the chopped basil and serve the soup in wide bowls, garnished with additional grated Parmesan, if desired.
DANISH MEATBALLS WITH DILL SAUCE
This is a very tasty, but unique, meatball recipe perfect for holiday parties. For some reason, men love these! I have found that purchasing pre-made meatballs cuts the prep time significantly and tastes good, too.
Provided by MPFEIFFER
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
- Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
- Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
- Place meatballs in a chafing dish and cover with the sauce to serve.
Nutrition Facts : Calories 449.4 calories, Carbohydrate 11.1 g, Cholesterol 151.3 mg, Fat 37.6 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 20.9 g, Sodium 794.8 mg, Sugar 1.1 g
DANISH (FARS) MEATBALLS
This meatball recipe can be used as an appetizer, main course or used in the traditional Mock Turtle Soup.
Provided by Bergy
Categories Pork
Time 45m
Yield 1 recipe for Mock Turtle Soup, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix pork and veal, seasonings.
- Stir in the egg.
- Mix flour with the liquid and add gradually to the meat.
- finally add the grated onion.
- Beat the mixture extremely well.
- Cover and place in the fridge for 1 hour.
- Shape the meat into balls sized to suit what you are using them for.
- For Mock Turtle soup, you will want small balls and you will want to boil them for a few minutes or you can make patties and fry them.
- For appetizers, make small balls and fry them, serve with a dip In any case cook until done It is always a good idea to just cook one meat ball to check the consistency, seasoning etc.
- Adjust if necessary.
- The important thing is to beat the meat mixture and beat it again.
DANISH MEATBALLS WITH PAN GRAVY
My great-grandmother made these meatballs, and I'm sure her mother must have taught her. Six generations have enjoyed them, and one of my daughters even served them at her wedding. -Kallee Krong-McCreery, Escondido, California
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. Add beef and sausage; mix lightly but thoroughly. Shape 1/4 cupfuls of mixture into 18 meatballs; flatten to 1-in. thickness., In a large skillet, heat oil and 1 tablespoon butter over medium-low heat; cook meatballs in batches 8-9 minutes on each side or until a thermometer reads 160°. Remove from pan, reserving 1/4 cup drippings in pan. (If necessary, add additional butter to the drippings to reach 1/4 cup.), For gravy, stir flour, bouillon granules, pepper and salt into drippings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with meatballs.
Nutrition Facts : Calories 333 calories, Fat 24g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 786mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 18g protein.
More about "danish meatball soup food"
20 TRADITIONAL DANISH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
3.8/5 (6)Estimated Reading Time 7 minsCategory Recipe RoundupPublished Jan 6, 2021
- Danish Brunede Kartofler (Caramelized Browned Potatoes) Ok, so caramel-coated potatoes might seem a little odd. But I promise it works, especially when paired with pork chops!
- Danish Meatballs. We’re used to meatballs and marinara. The tender meat with the tomato sauce works wonders with pasta or in a sub, and it’s a favorite for a reason.
- Danish Chicken and Asparagus Tartlets. If you’re looking for finger food that goes beyond chips and chicken wings, the Danes have you covered. Who doesn’t love a mini-pie or tart full of savory chicken and creamy sauce?
- Smørrebrød (Open-Faced Sandwiches) The first time I ordered a sandwich in Sweden, I was surprised when it came without a top. But I quickly fell in love with the concept, and to this day, I will eat my sandwiches this way.
- Agurkesalat (Cucumber Salad) Vinegar and pickled foods are super popular in Denmark, and you’ll often find something like this served as a side dish.
MEDITERRANEAN MEATBALLS - EATINGWELL
From eatingwell.com
EASY MEATBALL SOUP - THE MEDITERRANEAN DISH
From themediterraneandish.com
TRADITIONAL CHICKEN SOUP FROM DENMARK, NORTHERN …
From tasteatlas.com
ULLA'S DANISH MEATBALLS - FRIKADELLER RECIPE - GREAT EIGHT …
From greateightfriends.com
LUNCH AT DRIP: MEATBALL SUBS,... - DRIP COFFEE + MARKET | FACEBOOK
From facebook.com
DANISH SOUP - COOKING UP A STORY
From cookingupastory.com
ARBY'S | WE HAVE THE MEATS®
FRIKADELLER DANISH MEATBALLS (+VIDEO) | SEEKING GOOD EATS
From seekinggoodeats.com
DANISH MEATBALL SOUP - LUNCHLEE
From lunchlee.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love