Danish Pork Frickadeller Food

FRIKADELLER (DANISH MEATBALLS)

Frikadeller (Danish Meatballs) image

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

Ingredients

½ pound ground veal
½ pound ground pork
¼ cup milk, or as needed
¼ cup finely grated onion
1 egg
¼ cup bread crumbs, or as needed
¼ cup all-purpose flour
¼ cup seltzer water
salt and pepper to taste
¼ cup margarine

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 PORK FRICKADELLER

Danish Pork Frickadeller image

1 thing SusieQusie & I did to prepare me for what she called Mary Pats Grand Adventure in Iceland was to buy a cookbook by Nika Hazelton titled Classic Scandinavian Cooking & it was the only cookbook I brought w/me over 4 yrs ago. Although I have spent more time sharing classic US cuisine w/Icelanders, I decided to revisit this cookbook to see what I could find to share here on RZ. Only she will know why this recipe tickles me so. Per the intro ... All the Norse love meatballs, but the Danes' affection & use for them amounts to a national passion. Frickadeller are made from every kind of meat. They are eaten continually, either hot or at room temp. The club soda makes them light. ... # of servings was given, but time has been estimated. Enjoy !

Provided by twissis

Categories Pork

Time 32m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs ground lean pork (lean and finely ground)
1/2 cup flour
1 egg
1 tablespoon onion (grated)
1 teaspoon lemon rind (grated)
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup club soda (or water if you must)
4 tablespoons butter
2/3 cup cream (light to heavy)

Steps:

Combine 1st 7 ingredients (pork through pepper); blend thoroughly.
Gently stir in club soda and shape meat into small balls using your hands.
Heat butter in a non-stick skillet. Brown pork balls on all sides. Lower heat & cook gently about 20 minutes or till done. Transfer pork balls hot serving dish and keep warm.
Add cream to pan juices. Bring to a quick boil (stirring constantly) and pour over pork balls.
NOTE #1: Frickadeller are eaten at room temp as an appy or hot as a main-dish. If served at room temp, omit sauce from prep. While not a part of the recipe, my experience here has been that room temp meatballs are served w/a berry preserves dipping sauce and I think a berry chutney would also work well.
NOTE #2: This is definitely a calorie and fat content splurge when served hot. The recipe suggested boiled or browned potatoes + pickled beets to accompany them.

Nutrition Facts : Calories 892.4, Fat 73.3, SaturatedFat 33.3, Cholesterol 284.9, Sodium 848, Carbohydrate 13.7, Fiber 0.6, Sugar 0.3, Protein 42.6

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