Danish Frikadeller Meat Patties Recipes

FRIKADELLER (DANISH MEATBALLS)

Frikadeller (Danish Meatballs) image

Frikadeller, or Danish Meatballs, are savory meatballs served in a rich, creamy sauce that is comfort food at its finest. Plus, they're super easy to make!

Provided by Erica Walker

Time 25m

Number Of Ingredients 19

Ingredients

3/4 lb ground beef
1 lb ground pork
1 onion (large, grated)
1/2 c. breadcrumbs
4 Tbsp flour
2 eggs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp. nutmeg
2-3 cloves of garlic
1/2 tsp. sage leaves
half & half (or milk for consistency (1/4 to 1/2 c.))
butter
3/4 - 2 Tbsp drippings from Frickadeller
tiny butter if needed
3 Tbsp flour
1 c. heavy cream (Milk works too)
1 Tbsp. beef bouillon
salt & pepper

Steps:

Combine beef, pork and onion. Add breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and sage leaves (it works best if you mix it with your hands).
Slowly add half & half for consistency (you want them to be slightly sticky, you shouldn't be able to form them into a perfect ball). Coat large skillet well with butter. Drop clumps of mixture (a heaping tablespoon-size) onto the skillet.
Fry on medium to medium low heat until brown (press the meat down a lightly with a fork so it flattens out a little.. it should look like a fat hamburger.. see picture below), then flip (approx 3-5 minutes per side). Add more butter with each batch.
Serve with gravy (see below). **Don't wash the skillet-- you will want the brown bits and drippings for the gravy**
Add the flour to the drippings to form a roux (add butter if needed). Slowly add cream (or milk) until mixture reaches gravy consistency. Add beef bouillon, salt & pepper to taste.

Nutrition Facts : Calories 465 kcal, Carbohydrate 18 g, Protein 22 g, Fat 33 g, SaturatedFat 15 g, Cholesterol 152 mg, Sodium 348 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

FRIKADELLER (DANISH MEATBALLS)

Frikadeller (Danish Meatballs) image

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

Ingredients

½ pound ground veal
½ pound ground pork
¼ cup milk, or as needed
¼ cup finely grated onion
1 egg
¼ cup bread crumbs, or as needed
¼ cup all-purpose flour
¼ cup seltzer water
salt and pepper to taste
¼ cup margarine

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

DANISH MEATBALLS (FRIKADELLER)

Danish Meatballs (Frikadeller) image

The Danes and the Swedes were in numerous wars over hundreds of years; one reason could have been 'the meatballs'. Most people will think of Sweden and perhaps IKEA when they think of meatballs; however it is also a traditional dish in Denmark and it is a dish that varies from family to family, often being passed down through generations. My recipe goes back at least 100 years, perhaps more; but I have traced it back to my great-grandmother and can remember making the meatballs with my grandmother as a little girl. The difference between the Danish and Swedish meatballs is often that ground pork is added to Danish meatballs making them fluffier and - being Danish - I think more tasty ;)

Provided by Deantini

Categories Lunch/Snacks

Time 30m

Yield 15 meatballs, 4 serving(s)

Number Of Ingredients 8

Ingredients

350 g extra lean ground beef
150 g ground lean pork (as lean as you can get, ground pork in Denmark only has around 8-10% fat)
1 egg
8 tablespoons breadcrumbs
1 onion, small, shredded finely on cheese grater
1/2 cup water
1 3/4 teaspoons salt
2 teaspoons black pepper (add more if you want a spicier meatball)

Steps:

Mix together all ingredients using hands in a big bowl. To get the right consistency it is important that all ingredients get well mixed and gets softened a bit. I would say that you should knead for around 5 minutes.
Form into meatballs according to the size you prefer. In Denmark meatballs used for dinner is the size of the palm of your hand, and lunch meat balls are about half of that. (Quantity for this recipe is based on dinner meatballs).
Heat a non-stick pan to medium-hot and place the meatballs in the pan. If you feel they stick too much to the pan, you can add a bit of butter to the pan (not oil). Turn the meatballs with a fork once they have started to brown. Keep turning them every 4 min or so being careful that they do not brown too much. Cook for approx 15-20 min until cooked through.
Serve with a potato salad, mashed potatoes or cooked potatoes with a white milk based gravy.

Nutrition Facts : Calories 362.6, Fat 15.1, SaturatedFat 5.7, Cholesterol 127.8, Sodium 1324, Carbohydrate 23.8, Fiber 2, Sugar 3, Protein 30.9