Best 5 Frikadeller Meatballs Recipes
**Frikadeller: A Culinary Journey Through Danish Meatball Delights**
Embark on a tantalizing culinary adventure with Frikadeller, the delectable Danish meatballs that have captivated taste buds for generations. These savory orbs of ground meat, expertly seasoned and fried to golden perfection, embody the essence of Danish cuisine. Join us as we delve into the secrets of crafting these meatballs, exploring three enticing recipes that showcase the versatility and unique charm of Frikadeller. From the classic and comforting traditional Frikadeller to the zesty Lemon and Herb Frikadeller and the innovative Baked Frikadeller with Feta and Spinach, each recipe promises an explosion of flavors and textures that will leave you craving more. Get ready to embark on a culinary journey that celebrates the art of Danish meatballs, transforming your kitchen into a haven of aromatic delights.
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
FRIKADELLER MEATBALLS
This is a traditional recipe from Denmark. In 5th grade my son's class had a week of international recipes.....back then Mom's were allowed to make homemade recipes and bring them into the school. This was always one of my son's favorite recipes, and the one he chose to share with his class in 5th grade.
Provided by Lynette !
Categories Beef
Time 35m
Number Of Ingredients 10
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.
Tips:
- Choose the right meat: For the best flavor and texture, use a combination of ground pork and ground beef.
- Soak the bread in milk: This will help to bind the meatballs together and make them moist.
- Season the meatballs well: Use a variety of spices and herbs, such as salt, pepper, garlic, onion, and nutmeg, to flavor the meatballs.
- Brown the meatballs before simmering: This will help to develop their flavor and give them a nice crispy crust.
- Use a flavorful sauce: The sauce is what will really make your frikadeller shine. Use a sauce that is rich and flavorful, such as a tomato sauce, a cream sauce, or a gravy.
- Serve the frikadeller with your favorite sides: Frikadeller can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a salad.
Conclusion:
Frikadeller are a delicious and versatile dish that can be enjoyed by people of all ages. They are easy to make and can be served with a variety of sides. Whether you are looking for a quick and easy weeknight meal or a special dish for a party, frikadeller are a great option. So next time you are in the mood for something delicious and satisfying, give frikadeller a try!
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