Danish Meatballs Frikadeller Recipe With Potatoes Recipe For Banana

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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

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

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

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 19

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

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

FRIKADELLER - DANISH MEATBALLS



Frikadeller - Danish meatballs image

Recipe for frikadeller - Danish meatballsFrikadeller is Danish meatballs, and probably one of the most traditional Danish dinner recipes. You can serve frikadeller with potatoes and gravy, baked root vegetables, a salad or the sides you like the best.

Provided by Rasmus Møller

Categories     Dinner

Time 1h

Number Of Ingredients 9

1 kg minced pork (or a mix of minced pork and minced veal)
3 onion (grated)
2 dl oatmeal
3 eggs
2 dl milk
2 tsp salt (or to taste)
Pepper (to taste)
Butter (for cooking)
Olive oil (for cooking)

Steps:

  • All ingrediens for the meatballs (all except butter and oil) is mixed in a bowl.
  • The meatballs are shapes in the desired size and fried in a pan on middle heat in a mix of oil and butter for approx. 10-12 minuts. Turn them over when half of the time is up.
  • They should be nicely brown but not burned.
  • Serve with boiled potatoes and stewed cabbage or on a piece of rye bread.

Nutrition Facts : Calories 603 kcal, ServingSize 1 serving

FRIKADELLER (DANISH MEATBALLS)



Frikadeller (Danish Meatballs) image

This recipe brings me back to my days as an exchange student outside of Copenhagen. This is so yummy and pretty darn easy. My kids love to help make the meatballs!

Provided by Piper C

Categories     Pork

Time 50m

Yield 30 meatballs, 4-6 serving(s)

Number Of Ingredients 8

1 lb ground pork
1 lb ground beef or 1 lb lamb
5 ounces coarse unseasoned bread crumbs
1 finely diced onion
1 teaspoon salt
1 teaspoon pepper
1 cup water
oil or margarine (for cooking)

Steps:

  • Combine well and make into meatballs.
  • Heat skillet with choice of grease. Turn to medium-high and place meatballs in pan.
  • Turn them every 5 minutes and test with a fork for doneness (no pink). Each batch usually takes about 10 minutes (5 on each side) to be well done.
  • Place cooked meatballs on paper towel to dain.
  • Serve with boiled new potatoes, brown gravy and pickled red cabbage for a true Danish dinner.

Nutrition Facts : Calories 592.1, Fat 41.6, SaturatedFat 15.7, Cholesterol 158.9, Sodium 791.6, Carbohydrate 9.7, Fiber 1, Sugar 1.8, Protein 41.9

FRIKADELLER (DANISH MEATBALLS)



Frikadeller (Danish Meatballs) image

A true Danish recipe my Grandmother (Fa Mo) she would make this for us when we came to Denmark. My mother pick up this recipe and i am making it too. Eat for dinner. Great for open face Sandwiches when cold.

Provided by krimar1

Categories     Lunch/Snacks

Time 1h45m

Yield 20 20, 6 serving(s)

Number Of Ingredients 10

1 lb ground beef
1 lb ground pork
2 medium onions
6 tablespoons flour
1 cup club soda
2 eggs
2 teaspoons salt
1/2 teaspoon pepper
8 tablespoons butter
2 tablespoons olive oil

Steps:

  • Mix pork and hamburger together in a mixer if you have one.
  • Add onions and mix well.
  • Add flour and mix well.
  • Slowly add club soda to mixer until meat is fluff and light.
  • Add eggs,salt and pepper and mix in well.
  • Cover and refrigerate for 1 hour.
  • Roll into balls and flatten into 4in long, 2in wide, and 1in thick patties.
  • In a 12in pad heat up butter and oil till foamy and turn down to medium heat.
  • Place patties 4 or 5 at a time not to crowded and cook each side for 6 to 8 minutes.
  • Can be served with rice, potatoes or noodles. Its up to you. I like mashed. I like to make gravy out of the juices lift in the pan.

Nutrition Facts : Calories 604.7, Fat 49, SaturatedFat 21.3, Cholesterol 208.6, Sodium 1036.4, Carbohydrate 9.6, Fiber 0.9, Sugar 1.6, Protein 30.3

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