DANISH MEATBALLS (FRIKADELLER)
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
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, 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
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
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 AND GRAVY)
Frikadeller is served everywhere as a hearty meal or as a tasty and well loved meal when friends get together. Danish meatballs may just be the common food that binds Denmark together as a country! Much better than those Swedish ones at IKEA.
Provided by Member 610488
Categories Meatballs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix meat and onions together. Add egg and mix again. Add flour and remaining ingredients.
- Using a melon baller or small spoon, form into melon ball sized balls. Place on waxed paper and slightly squish each ball so it is flattened slightly.
- Melt butter in frying pan and cook balls for 10 min on each side at medium heat. While frying the balls on the last side to be browned, make the gravy.
- Melt butter over low heat in a medium saucepan. Add flour and stir until smooth. Add half of the meat stock slowly while constantly stirring. Raise heat to high and bring to a boil. Add rest of the stock along with the vinegar and boil for 3 minutes, while constantly stirring. Add pepper and salt. Add sherry and dill, if using, at the very end, just before removing from heat. Remove from heat, allow gravy to cool for 4-5 minutes, while stirring constantly.
More about "danish meatballs frikadeller recipes"
DANISH MEAT BALLS - GAV'S KITCHEN – FREE EASY AND TASTY RECIPES
From recipesformen.com
DANISH MEATBALLS (FRIKADELLER) | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
FRIKADELLER – DANISH MEATBALLS – TRAVELING BOY
From travelingboy.com
FRIKADELLER DANISH MEATBALLS (+VIDEO) - SEEKING GOOD EATS
From seekinggoodeats.com
FRIKADELLER RECIPE | DANISH MEATBALLS - YOUTUBE
From youtube.com
FRIKADELLER AKA DANISH MEATBALLS - LOVE OF FOOD MAGAZINE
From loveoffood.net
DANISH MEATBALLS (FRIKADELLER) - ALMOSTNORDIC
From almostnordic.com
RECIPE FOR DANISH PORK MEATBALLS (FRIKADELLER)
From nordicfoodliving.com
DANISH MEATBALLS (FRIKADELLER) RECIPE : SBS FOOD
From sbs.com.au
DANISH FRIKADELLER - (DANISH MEATBALLS) - BIGOVEN
From bigoven.com
DANISH MEATBALLS RECIPE (FRIKADELLER)
From danishnet.com
DANISH CHICKEN MEATBALLS - RECIPE FOR FRIKADELLER WITH GROUND …
From danishfoodlovers.com
DANISH MEATBALLS (FRIKADELLER) - MIMI'S RECIPE BOX
From mimisrecipebox.com
ULLA'S DANISH MEATBALLS - FRIKADELLER RECIPE - GREAT EIGHT …
From greateightfriends.com
FRIKADELLER (DANISH MEATBALLS) - SCANDINAVIAN
From worldrecipes.org
LENA’S DANISH MEATBALLS (FRIKADELLER) - SCANDIKITCHEN
From scandikitchen.co.uk
FRIKADELLER DANISH MEATBALLS - THERESCIPES.INFO
From therecipes.info
FRIKADELLER (DANISH MEATBALLS) IN A CREAMY GRAVY - THE FOREIGN FORK
From foreignfork.com
DANISH MEATBALLS - RECIPE - HOW TO MAKE DANISH FRIKADELLER
From food-and-garden.com
DANISH MEATBALLS (FRIKADELLER) | THE DOMESTIC MAN
From thedomesticman.com
FRIKADELLER - TRADITIONAL DANISH RECIPE | 196 FLAVORS
From 196flavors.com
FRIKADELLER - DANISH MEATBALLS
From denmark.dk
FRIKADELLER (DANISH MEATBALLS) WITH CREAM DILL SAUCE RECIPE
From delishably.com
FRIKADELLER RECIPE | DANISH MEATBALLS | LONG LIVE THE KITCHEN
From lltk.us
FRIKADELLER (DANISH MEATBALLS) | MY DANISH KITCHEN
From mydanishkitchen.com
DANISH FRIKADELLER (DANISH MEATBALLS) - THE FOOD NANNY
From thefoodnanny.com
FRIKADELLER HOW TO MAKE A PANFUL OF TASTY TRADITIONAL DANISH …
From yeyfood.com
DANISH FRIKADELLER RECIPE - THERESCIPES.INFO
From therecipes.info
FRIKADELLER (DANISH MEATBALLS) - FAB FOOD 4 ALL
From fabfood4all.co.uk
FRIKADELLER (DANISH MEATBALLS) | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
DANISH FOOD CULTURE - DANISH FOOD RECIPES - "FRIKADELLER" - DANISH …
From copenhagenet.dk
SCANDINAVIAN MEATBALLS WITH RICH GRAVY RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
DANISH MEATBALLS (FRIKADELLER) - A DASH OF DANISH
From adashofdanish.com
FRIKADELLER (DANISH PORK MEATBALLS) RECIPE | SUR LA TABLE
From surlatable.com
FRIKADELLER (DANISH MEATBALLS) RECIPE - EATRIGHT.ORG
From eatright.org
FRIKADELLER (DANISH MEATBALLS) - RECIPE | COOKS.COM
From cooks.com
FRIKADELLER (DANISH MEATBALLS) - RECIPE | COOKS.COM
From cooks.com
FRIKADELLER - TRADITIONAL DANISH MEATBALLS - RECIPE # 6 - YOUTUBE
From youtube.com
FRIKADELLER DANISH MEATBALLS RECIPE | SIDECHEF
From sidechef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love