Best 6 Frikadeller Recipes

FRIKADELLER (DANISH MEATBALLS)

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.

FRIKADELLER (DANISH MEATBALLS AND GRAVY)

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.

DANISH MEATBALLS (FRIKADELLER)

Steps:

• Mix all the ingredients except the butter in a bowl. Heat the butter in the frying pan and shape the meatballs using a spoon in your right hand to grab and shape the meat against the palm of your left hand. The meatballs are traditionally slightly oblong and are a little smaller than a small egg. Fry the meatballs until they are dark golden brown. Serve with potatao salad or with gravy and potatoes. A cold beer is the perfect drink for this dish.

FRIKADELLER (DANISH MEATBALLS)

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.

FRIKADELLER MEATBALLS

Steps:

• 1. In a mixing bowl combine egg and buttermilk or yogurt. Stir in the bread crumbs, onion, salt, pepper, and nutmeg. Add the ground meat; mix well.
• 2. Shape the meat into 8 ovals about 3 inches long.
• 3. In a skillet, cook the meatballs, uncovered, in hot butter over medium heat about 20 minutes or until done, turning occasionally. Drain on paper toweling.
• 4. Serve hot with gravy and potatoes, or chill and slice. If chilled and slice, serve on buttered bread.

FRIKADELLER

Steps:

• Mix all ingredients in a bowl. Let set in refrigerator for at least 1 hour. Mixture will be very moist. Melt butter or margarine or a combination of both into a frying pan on medium high setting. Drop by soup spoonfuls - the meatballs should be football shaped. Fry until very browned, then turn and brown on second side. Serve hot with red cabbage and mashed potatoes or cold on open faced sandwiches with butter and perhaps pickled beets.