Best 4 Frikadeller Danish Meatballs Recipes
**Frikadeller: A Culinary Journey into Danish Meatball Delights**
Embark on a delightful culinary adventure with Frikadeller, the iconic Danish meatballs that have captivated taste buds for generations. These savory orbs, crafted with a harmonious blend of minced meat, aromatic spices, and fresh herbs, embody the essence of Danish cuisine. As you delve into the recipes presented in this article, you'll discover a symphony of flavors and textures, ranging from the classic Frikadeller with its crispy exterior and tender interior to the innovative variations that introduce exciting twists to this traditional dish.
From the basic Frikadeller recipe, a culinary gateway awaits, inviting you to explore the diverse realm of Frikadeller variations. Discover the secrets to achieving perfect crispy-on-the-outside, tender-on-the-inside meatballs. Learn how to incorporate a medley of herbs and spices to awaken your palate with each bite. Unlock the art of creating a flavorful dipping sauce that elevates the Frikadeller experience.
But the culinary journey doesn't end there. This article unveils a treasure trove of tantalizing Frikadeller recipes that push the boundaries of taste and creativity. Indulge in the succulence of Frikadeller with Bacon, where crispy bacon adds an irresistible smoky and savory dimension to the classic recipe. Embark on a culinary adventure with Frikadeller with Red Cabbage, where the sweet and tangy flavors of red cabbage create a harmonious balance against the savory meatballs. And for a taste of culinary fusion, embrace the unique flavors of Frikadeller with Feta and Spinach, a delightful combination that brings together Mediterranean and Danish influences.
As you explore the recipes, you'll discover invaluable tips and tricks to ensure your Frikadeller are cooked to perfection. Learn the secrets to achieving a golden brown crust while maintaining a moist and tender interior. Discover the art of shaping Frikadeller into perfect spheres, ensuring even cooking and maximum flavor distribution. And unveil the secrets to creating a delectable dipping sauce that complements the Frikadeller's savory goodness.
Join us on this culinary odyssey as we delve into the world of Frikadeller, uncovering the secrets to creating these delectable Danish meatballs that have captivated hearts and palates alike. Let your taste buds embark on a journey of flavor and delight, as you explore the classic and innovative recipes presented in this article.
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 (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.
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)
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
Tips:
- Use high-quality ground pork: This will ensure that your frikadeller are flavorful and juicy.
- Soak the bread in milk before adding it to the meat mixture: This will help to bind the ingredients together and make the frikadeller more tender.
- Season the meat mixture generously: Use a variety of spices, such as salt, pepper, nutmeg, and allspice, to give your frikadeller a delicious flavor.
- Form the frikadeller into small, flat patties: This will help them to cook evenly.
- Pan-fry the frikadeller over medium heat: This will help to prevent them from burning.
- Serve the frikadeller with your favorite sides: Some popular options include boiled potatoes, red cabbage, and gravy.
Conclusion:
Frikadeller are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your own taste. So next time you're looking for a hearty and satisfying meal, give frikadeller a try!
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