Denmarks Frikadeller Mamas Frikadeller Food

FRIKADELLER

Frikadeller image

Frikadeller are a type of pork and veal meatballs popular in Denmark and many other European countries.

Provided by Nita Ragoonanan

Time 1h5m

Number Of Ingredients 9

Ingredients

½ lb ground pork
½ lb ground veal (, about 10% fat)
2 teaspoons salt
1 onion (, chopped)
1 egg (, beaten)
3 tablespoons all-purpose flour
¾ cup milk
Black pepper (, freshly ground)
½ cup butter ((or ½ cup / 100ml vegetable oil), for frying)

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

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