**Meatballs, Meatloaf, Frikadellen: A Culinary Journey Through Ground Meat Delights**
From the succulent, savory meatballs simmering in a rich tomato sauce to the hearty, comforting meatloaf, and the crispy, flavorful Frikadellen, ground meat dishes offer a delectable array of culinary experiences. These versatile dishes, crafted from minced meat, herbs, spices, and various accompaniments, have captured the hearts and taste buds of food enthusiasts worldwide. Whether you're seeking a classic comfort food, a hearty main course, or an appetizer that tantalizes the senses, this comprehensive guide presents a diverse collection of recipes that showcase the versatility and deliciousness of ground meat. From traditional favorites to innovative creations, these recipes cater to every palate, ensuring an unforgettable culinary adventure.
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
GERMAN MEATBALLS (FRIKADELLEN)
These authentic German meatballs - also known as Frikadellen - are so easy to make. Made with minced meat, egg, breadcrumbs, and a little bit of onion, these classic meatballs are served with mustard as a side dish or as a meal itself!
Provided by Recipes From Europe
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Add the ground meat, diced onion, cracked egg, breadcrumbs, mustard, paprika, salt, and pepper to a bowl.
- Mix everything together for a few minutes with your clean hands until the ingredients are thoroughly mixed and stay together when you form a rough ball in your hand. The consistency is important to stop the meatballs from falling apart later. If the mixture feels too wet/sticky, add a few more breadcrumbs.
- Form approximately 8 meatballs that are slightly smaller than the size of your palm. Slightly flatten off the top and the bottom of the meatball so that they are not a fully rounded ball. Make sure that the meatballs are roughly the same size so that they'll be done frying at the same time.
- Heat approximately 1-2 tablespoons of butter (depending on your pan size) in a large frying pan. Once the butter is melted and hot, add (some) of the meatballs and fry them on medium-low heat for approximately 7-10 minutes until the bottom is browned.
- Then flip the meatballs over and fry them from the other side. Remove them from the heat once the meatballs are fully cooked through.
- These meatballs can be served with many different side dishes. Classic choices are potato and pasta salad, mashed potatoes with gravy, fried potatoes, or a simple slice of bread and mustard.
Nutrition Facts : ServingSize 1 g, Calories 177 kcal, Carbohydrate 4 g, Protein 11 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 61 mg, Sodium 383 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
MEATBALL MEATLOAVES
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F.
- In a large bowl, add the bread and the milk and let soak for a few minutes then wring out the moisture. In another large mixing bowl add the meat and the soaked bread. Add the egg, salt and pepper, to taste, the garlic, parsley, cheese and a drizzle of extra-virgin olive oil. Mix to combine and form into 4 mini oval loaves, about 2-inches thick.
- Arrange the loaves on a medium nonstick baking sheet and drizzle the tops with a little extra-virgin olive oil. Roast in oven for 20 minutes.
- While meat is roasting, put a medium skillet or sauce pot on the stove over medium heat, and add 2 tablespoons olive oil. Add the peppers and the onions, season with salt and pepper, to taste, and saute for 10 minutes. Stir in the tomato paste, cook for 1 minute, then sprinkle in the flour and stir for 1 minute more. Whisk in the stock and Worcestershire, and season again with salt and pepper, to taste. Reduce the heat and let simmer until ready to serve.
- Remove the meatloaves from the oven to a serving platter and serve with lots of chunky pepper and onion gravy on top.
MEATBALLS, MEATLOAF, FRICADELLEN
This recipe took me 25 years to perfect. It is very simple. The secret is using a sharp grated cheese. This mixture can be used with a variety of sauces: BBQ sauce,A-1 sauce,sweet and sour etc.
Provided by grannyginger450
Categories Meat
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- In mixing bowl combine all ingredients.
- For meatballs: In a non-stick fry pan,(heat pan on medium high for 3-4 minutes).
- Coat the bottom with olive oil(a non stick spray will work).
- Form medium sized meatballs,.
- Brown on all sides.
- Cover and simmer for 10 minutes or finish cooking in a pot of spaghetti sauce.
- For meatloaf:.
- Preheat oven 350°F.
- Fill a loaf pan and bake (covered with aluminum foil) for 45 minutes.
- Cut into 8 slices (drain any grease) top with of BBQ.sauce or sauce of your choice.
- Cook uncovered for an additional 15 minutes.
- For Fricadellen:.
- Form into 5 hamburger patties. fry in hot non-stick fry pan on both sides add 1 can of beef gravy, simmer for 15-20 minutes, turning patties once.
KOTLETY - POLISH PATTIES
Germans call it Frikadellen, Poles call it Kotlety... let's call the whole thing off and just say YUMMY. My mother makes these often and sometimes in our polish household we have them with a nice mushroom gravy on top. They are something of a cross between a flattened meatball and a small burger patty. When we were kids my mom...
Provided by Monica H
Categories Beef
Time 30m
Number Of Ingredients 12
Steps:
- 1. Soak the bread in a bowl with a cup or two of cold water..enough to make it moist. Set aside.
- 2. Finely dice both onions. Put half of onion in big mixing bowl.
- 3. Grab handfuls of wet bread, squeezing out excess water, and add to onion in bowl. Mix all together loosely. Set aside.
- 4. Sautee the other half of the onions in 1 Tbs. butter. Add to mixing bowl with the bread.
- 5. Add rest of ingredients (except for the oil). Mash together with wet hands.
- 6. Form into patties the size of your palm. Fry in pan with the hot oil for about 10 minutes, until juices run clear.
MAKE-AHEAD MEATBALLS
My husband and I have company often. Keeping a supply of these frozen meatballs on hand means I can easily prepare a quick, satisfying meal. I start with a versatile meatball mix that makes about 12 dozen meatballs, then freeze them in batches for future use. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 batches (about 30 meatballs per batch).
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls, about 12 dozen. , Place meatballs on greased racks in shallow baking pans. Bake at 400° for 10-15 minutes or until no longer pink, turning often; drain. Cool. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through.,
Nutrition Facts : Calories 134 calories, Fat 6g fat (2g saturated fat), Cholesterol 62mg cholesterol, Sodium 334mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
CHEF JOHN'S MEATBALL-INSPIRED MEATLOAF
The main point of this Italian meatball-inspired meatloaf is to show you what happens when you make meatloaf like your grandparents did. During the Great Depression, this type of dish was a popular strategy for stretching what little meat you had into as filling a meal as possible.
Provided by Chef John
Categories Main Dish Recipes Meatloaf Recipes
Time 2h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
- Heat olive oil and butter together in a large skillet over medium-high heat. Saute onion with a pinch of salt in hot oil and butter until onion is golden brown and soft, 5 to 10 minutes. Add garlic and saute until fragrant, about 30 seconds. Remove skillet from heat and cool onion mixture to room temperature.
- Place bread crumbs in a large bowl. Add milk and stir with a fork until combined. Let sit until all of the milk is absorbed into the breadcrumbs, 15 to 20 minutes.
- Combine ground chuck, cooled onion mixture, parsley, Parmesan cheese, eggs, 2 teaspoons salt, black pepper, and cayenne pepper in a bowl. Grab a handful of breadcrumbs and squeeze very gently to remove excess milk. Repeat with remaining breadcrumbs, transfer breadcrumbs to ground chuck mixture, and discard excess milk. Stir ground chuck mixture until evenly combined.
- Turn chuck mixture out into prepared baking dish, and shape meat into a 3x4x10-inch meatloaf. Pour tomato sauce over the loaf and into the bottom of the dish.
- Bake in the preheated oven until no longer pink in the center, about 1 hour 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Let meatloaf rest for at least 10 minutes before slicing.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 19.4 g, Cholesterol 85.8 mg, Fat 14.5 g, Fiber 2.1 g, Protein 19.6 g, SaturatedFat 5.9 g, Sodium 1129.3 mg, Sugar 6.3 g
Tips:
- Choose the right type of meat. Ground beef is the most common type of meat used in meatballs, meatloaf, and frikadellen, but you can also use ground pork, lamb, or veal. For a leaner option, use a mixture of ground beef and turkey.
- Use fresh, high-quality ingredients. The fresher your ingredients, the better your meatballs, meatloaf, and frikadellen will taste. Look for ground meat that is a bright red color and has no odor. Also, use fresh bread crumbs, eggs, and spices.
- Season your meat mixture well. Use a variety of seasonings to flavor your meat mixture, such as garlic, onion, salt, pepper, and herbs. You can also add grated cheese, chopped vegetables, or cooked bacon to your mixture.
- Handle your meat mixture gently. Overworking the meat mixture will make your meatballs, meatloaf, and frikadellen tough. Mix the ingredients just until they are combined.
- Cook your meatballs, meatloaf, and frikadellen thoroughly. Make sure that your meatballs are cooked through before you serve them. The internal temperature of the meatballs should reach 160 degrees Fahrenheit. Meatloaf should be cooked to an internal temperature of 165 degrees Fahrenheit. Frikadellen should be cooked through until they are no longer pink in the center.
Conclusion:
Meatballs, meatloaf, and frikadellen are all delicious and versatile dishes that can be enjoyed by people of all ages. These dishes are relatively easy to make, and they can be made with a variety of ingredients. With a little planning and effort, you can create a delicious and satisfying meal that your family and friends will love.
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