**Tomato Frikkadelle Meatballs: A Culinary Journey Through German and Italian Traditions**
Embark on a tantalizing culinary adventure with our Tomato Frikkadelle Meatballs, a delectable fusion of German and Italian flavors. These meatballs, known as Frikadellen in German, are expertly crafted with a blend of ground beef, pork, and veal, seasoned to perfection with a symphony of herbs and spices. Nestled in a rich and tangy tomato sauce, they are simmered until succulent and infused with a delightful tang. Accompanying this main course are three additional delectable recipes: a classic German potato salad with a tangy vinaigrette dressing, a refreshing cucumber salad with a hint of mint, and a creamy mushroom sauce that adds a touch of elegance to the meatballs. Prepare to indulge in a symphony of flavors that will transport your taste buds to the heart of Europe.
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
TOMATO FRIKKADELLE (MEATBALLS)
There is one prerequisite for frikkadelle which is that they be soft and juicy just like my mom's. This recipe does justice to this! The frikkadelle can be made smaller if so desired.
Provided by Bokenpop aka Mad
Categories Meat
Time 1h15m
Yield 7-14 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180C.
- Peel tomatoes and onions and chop roughly.
- Braise in oil until soft.
- Mix half tomato and onion mix with mince and oatmeal.
- Add milk, vinegar, Worcestershire sauce, salt and pepper and mix well.
- Shape 14 large frikkadelle from the mixture and place them close together in a shallow ovenproof dish.
- Mix the water and soup powder and pour this over the frikkadelle.
- Cover and bake for 1 hour.
- Spoon the remaining onion and tomato mixture over the frikkadelle and continue baking until nicely browned on the top.
GRANDMA'S ITALIAN MEATBALL RECIPE
Grandma's tender and juicy meatball recipe simmered in a delicious tomato sauce and served with spaghetti noodles, classic Italian food.
Provided by Jessica Gavin
Categories Entree
Time 2h30m
Number Of Ingredients 17
Steps:
- In a large pot or dutch oven, heat olive oil over medium-low heat. Once hot, add the onion and garlic, sauté until onions are translucent, about 3 minutes.
- Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper. Simmer covered, with lid slightly ajar to prevent splattering for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
- Set the oven rack to the lower-middle position and set it to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.In a large bowl, add the ground beef, eggs, breadcrumbs, parmesan cheese, minced onion, salt, black pepper, Italian seasoning, and minced garlic. Use hands to mix thoroughly until combined.
- Measure and roll the ground beef mixture into ⅓ cup (3 ounces) rounds, about the size of an egg. Evenly space the pieces on the baking sheet, there should be about 14 to 15 meatballs.
- Broil the meatballs until the surface is browned, about 10 to 12 minutes. Turn over and cook for an additional 2 to 3 minutes to lightly brown the other side.
- Transfer the meatballs to the tomato sauce. Cover the pot with the lid slightly ajar, simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed. The meatballs should be fork tender when sliced.
- At the end of cooking, adjust the consistency of the sauce with water if needed, about 1 tablespoon at a time. Season to taste with salt and pepper.
- Serve meatballs with spaghetti topped with sauce, sliced basil, and Parmesan cheese.
Nutrition Facts : Calories 216 kcal, Carbohydrate 9 g, Protein 19 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 810 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE
This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you'll be chopping, stirring and monitoring heat - actively working - from start to finish. You'll be busy, but not frantic, and rewarded not only with the twirling of pasta in half an hour, but with the satisfaction that you made every second count.
Provided by Mark Bittman
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
- Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
- Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
- Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
- When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
- Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
- Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
- To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.
Nutrition Facts : @context http, Calories 1052, UnsaturatedFat 19 grams, Carbohydrate 124 grams, Fat 39 grams, Fiber 13 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1594 milligrams, Sugar 22 grams, TransFat 1 gram
MEATBALL FRITTATA WITH MOZZARELLA AND TOMATOES
There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata itself can be enjoyed hot or at room temperature.
Provided by Sara Dickerman
Categories HarperCollins Dinner leftovers Meatball Frittata Egg Mozzarella Tomatillo Tomato Parmesan Soy Free Peanut Free Tree Nut Free
Yield 4 main-course servings or 6 appetizer servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F.
- In a large ovenproof and preferably nonstick skillet, heat 1/2 tablespoon of the olive oil over medium-high heat. Add the garlic and cook for 30 seconds, then add the tomatoes and a pinch of salt. Cook, stirring once or twice, until the tomato juices are viscous and glossy, about 2 minutes. Pour the tomatoes onto a plate, and use a silicone spatula to scrape any sticky tomato juices onto the plate as well.
- Whisk the eggs until well blended, then mix in the Parmigiano and basil. Season with salt and pepper. (Start with 3/4 teaspoon salt: you can cook up a spoonful of the mix to check the seasoning.)
- Heat the remaining 1/2 tablespoon of olive oil in the skillet over medium-high heat. Place the meatballs in the pan, cut sides down if they have been halved. Evenly sprinkle in the tomatoes. Pour in the egg mixture, using a fork to evenly redistribute tomatoes or basil if necessary. Sprinkle the mozzarella evenly across the pan. Cook until the edges of the frittata start to set, then use a silicone spatula to pull the cooked egg away from the sides of the pan a bit, letting the raw egg flow behind it. Repeat a few times and cook until the eggs are almost set in the perimeter of the pan, about 5 minutes.
- Place the pan in the oven and bake until the eggs are just set in the center and the frittata and the top is dappled with toasty brown patches, about 5 minutes. Turn on the broiler and broil for 1 minute to help set the top and to foster bubbly, toasted cheese bites.
- Remove the pan from the oven. The frittata is easiest to remove from the pan after resting 5 minutes. Slide the spatula underneath to loosen, then top with a large plate or pizza pan over the pan and invert the frittata onto it. Flip the frittata one more time onto a serving plate or cutting board so it is right side up. Serve with a green salad.
FRIKADELLE - SOUTH AFRICAN MEATBALLS - BOEREWORS STYLE
Frikadelle translated is "meatballs". I developed this recipe to recapture the flavours of the rustic South African sausage - "boerewors" means farmer's sausage.
Provided by Emjay99
Categories Lamb/Sheep
Time 1h
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Grind the whole fennel and coriander seeds with a mortar and pestle until a coarse consistency. Or, place them in a small Ziploc bag and hammer with a meat mallet, smooth side.
- In a large mixing bowl combine all ingredients in the order given.
- Mix well so that everything is evenly distributed.
- Using an ice cream scoop - or a 1/3 cup measure - roll into balls then press slightly so they resemble chubby hamburgers - 2" in diameter - 3/4" thick.
- At this stage you can freeze them as you would hamburgers.
- To cook - heat the oil in a non stick frypan and brown on both sides.
- Use the pan juice to fry up some sliced onion and make a rich onion gravy.
- Return the patties to the gravy and cook on low until no longer pink.
- Serve on top of creamy garlic mashed potatoes.
- Instead of onion gravy - I sometimes simmer them in a curry sauce made of fried onion, garlic, curry powder (authentic quality) - coconut milk and crushed tomatoes in even quantities. Serve on basmati rice.
Tips:
- Use fresh, ripe tomatoes. This will give your meatballs the best flavor.
- Don't overmix the meatball mixture. Overmixing will make the meatballs tough.
- Use a light hand when forming the meatballs. Don't pack them too tightly, or they will be dense and dry.
- Brown the meatballs in a hot pan before simmering them in the sauce. This will help to keep them moist and flavorful.
- Simmer the meatballs in the sauce for at least 30 minutes. This will allow the flavors to meld and the meatballs to become tender.
- Serve the meatballs with your favorite pasta, rice, or vegetables.
Conclusion:
Tomato frikadeller meatballs are a delicious and versatile dish that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own taste preferences. Whether you like your meatballs mild or spicy, with or without cheese, there is a recipe in this article that is sure to please you. So next time you are looking for a quick and easy weeknight meal, give tomato frikadeller meatballs a try. You won't be disappointed!
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