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
FRIKADELLER
Frikadeller are a type of pork and veal meatballs popular in Denmark and many other European countries.
Provided by Nita Ragoonanan
Categories Main Course Side Dish
Time 1h5m
Number Of Ingredients 9
Steps:
- Place the ground meat in a bowl and add the salt, then mix. It is important that the meat is kneaded continuously, for 5 minutes, before adding the other ingredients.
- Then add the egg and onion and continue kneading the mince for 2 minutes.
- Add the flour and freshly ground pepper.
- Knead the meat for 3 minutes.
- Then gradually add the milk.
- Cover the bowl with plastic wrap and let the meat rest in the refrigerator for 2 hours, kneading it 4 times during the resting time.
- Using the dose of a tablespoon, form meatballs (between 15 and 20) and place them on a dish.
- Refrigerate the meatballs for 45 minutes.
- Heat the oil or butter in a large, heavy-bottomed pan to a temperature of about 340 F (170°C) and fry the meatballs over medium heat on all sides for about 5 minutes per side.
- Place the frikadeller on a paper towel.
Nutrition Facts : ServingSize 1 meatball, Calories 102 kcal, Carbohydrate 2 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 39 mg, Sodium 296 mg, Fiber 1 g, Sugar 1 g
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
DANISH PORK FRICKADELLER
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
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
SWEDISH KOTTBULLAR OR DANISH FRIKADELLER
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 over mix or over handle. 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.
DANISH "FRIKADELLER" MEAT PATTIES
This is an other traditional Danish recipe and they are delicious. Try changing the spice to your liking. Maybe a little mace. You'll find the basic recipe here on Zaar under Danish "Fars" Meat balls. Have your butcher mince the meat super fine and mix, mix, mix it well
Provided by Bergy
Categories Lunch/Snacks
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Brown the butter in a fry pan.
- Shape the meat mixture into oval patties about 4" long and 1/2" thick.
- Use two wet spoons.
- Fry on each side for about 5 minutes or until they are really brown and cooked inside.
- Shake them on the pan to get them brown all over.
Nutrition Facts : Calories 203.3, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 163.3, Protein 0.2
FRIKADELLER (DANISH MEATBALLS)
This recipe was found in the Silver Anniversary Edition of the International Food Fair Cookbook. It was submitted by Inga Krause and is posted for ZWT 6.
Provided by luvinlif2k
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place meat in large bowl. Add all ingredients except butter.
- Mix thoroughly then let stand for 15 minutes to let flour absorb the liquid.
- Heat butter in skillet.
- Dip tablespoon in butter in skillet and shape meat.
- Fry over fairly low heat so meat doesn't brown before it is thoroughly cooked.
Nutrition Facts : Calories 950.8, Fat 88.2, SaturatedFat 36, Cholesterol 253, Sodium 680.2, Carbohydrate 8, Fiber 0.6, Sugar 0.9, Protein 29.1
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.
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