FRIKADELLER (DANISH MEATBALLS)
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
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)
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)
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
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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