Danish Meatballs Frikadeller Recipes Recipe For Shrimp

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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

DANISH MEATBALLS WITH DILL SAUCE



Danish Meatballs with Dill Sauce image

This is a very tasty, but unique, meatball recipe perfect for holiday parties. For some reason, men love these! I have found that purchasing pre-made meatballs cuts the prep time significantly and tastes good, too.

Provided by MPFEIFFER

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 1h10m

Yield 12

Number Of Ingredients 14

1 pound ground beef
½ pound ground pork
½ pound ground veal
2 teaspoons salt
½ teaspoon ground black pepper
2 eggs
⅓ cup finely chopped onion
½ cup heavy cream
1 cup dry bread crumbs
1 cup butter
¼ cup all-purpose flour
2 cups chicken broth
2 cups sour cream
¼ cup chopped fresh dill

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs until all balls are well coated. Arrange in a single layer on a large, shallow baking sheet.
  • Melt 1/2 cup butter in a large saucepan over low heat. Stir in the flour. Gradually stir in the chicken broth. Continue stirring until thickened and bubbly, then blend in the sour cream and fresh dill.
  • Melt remaining butter in a small saucepan, and drizzle over the meatballs. Bake meatballs in the preheated oven 35 minutes, turning occasionally, until evenly browned.
  • Place meatballs in a chafing dish and cover with the sauce to serve.

Nutrition Facts : Calories 449.4 calories, Carbohydrate 11.1 g, Cholesterol 151.3 mg, Fat 37.6 g, Fiber 0.6 g, Protein 16.9 g, SaturatedFat 20.9 g, Sodium 794.8 mg, Sugar 1.1 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

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

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

From the American Dietetic's Association's "Healthy Cooking Across America". This is made with skim milk to hold down the fat and cholesterol counts. This came from the contributor's Danish grandmother (Grandma Jorgensen)

Provided by Debbie R.

Categories     Meat

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

1 cup dry breadcrumbs
1/2-1 cup nonfat milk (skim)
2 eggs
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon clove
1/4 cup all-purpose flour
1 1/2 lbs extra lean ground beef
1/2 lb ground lean pork
1 tablespoon butter

Steps:

  • Combine bread crumbs and milk; let stand 10 minutes. Regarding the milk, 1 cup turned out meatballs that were very loose, but I'm not sure how much would be right. (Please give feedback so that we can finetune this recipe.).
  • Add eggs, seasonings and flour. Beat 2 minutes at medium speed of mixer. Add beef and pork; mix just until combined.
  • Make meatballs about 2 inches wide, using about 3 T. of meat mixture for each one. (A small ice cream scoop works great.).
  • Melt butter over medium heat. Place meatballs in it. Flatten slightly. Cook 8-10 minutes until they're browned on both sides and no longer pink inside. You'll probably have to make in batches. Placed cooked ones on a platter and keep them warm while preparing others.

Nutrition Facts : Calories 296.4, Fat 13.8, SaturatedFat 5.7, Cholesterol 130.1, Sodium 497.6, Carbohydrate 13.7, Fiber 0.8, Sugar 1.8, Protein 27.3

FRIKADELLER (DANISH MEATBALLS)



Frikadeller (Danish Meatballs) image

I grew up on these. Mom would also use condensed mushroom soup as a gravy and heat the meatballs in it so the meat flavors would seep into the gravy.

Provided by Kelanger

Categories     Meat

Time 45m

Yield 20 Meatballs, 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground beef
1/2 lb ground pork
1 onion, grated
3 -4 slices white bread
1/8 teaspoon black pepper
4 tablespoons flour
1/2 teaspoon ground cloves
1 1/2 teaspoons salt
2 eggs
1/4 cup milk (approx.) or 1/4 cup water (approx.)

Steps:

  • Soak the bread in the milk, Mix all ingredients together except the milk whipping well to incorporate air. Add milk gradually until the mixture is wet but not runny. Heat a skillet with butter or shortening on medium high heat. Shape the meatballs with a tablespoon then drop into the hot skillet. Brown 5 minutes on each side. These meatballs freeze well.
  • After they are cooked through you can add them to a gravy or a tin of condensed cream of mushroom soup thinned with 1/2 cup of milk. Heat in the gravy.

Nutrition Facts : Calories 651, Fat 41.3, SaturatedFat 15.8, Cholesterol 251.7, Sodium 1156.8, Carbohydrate 19.1, Fiber 1.2, Sugar 2.1, Protein 47.4

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