Danish Pork Frikadeller Recipe Recipe For Chicken

FRIKADELLER (DANISH MEATBALLS)

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.

FRIKADELLER

Steps:

• Place the ground meat in a bowl and add the salt, then mix. It is important that the meat is kneaded continuously, for 5 minutes, before adding the other ingredients.
• Then add the egg and onion and continue kneading the mince for 2 minutes.
• Add the flour and freshly ground pepper.
• Knead the meat for 3 minutes.
• Then gradually add the milk.
• Cover the bowl with plastic wrap and let the meat rest in the refrigerator for 2 hours, kneading it 4 times during the resting time.
• Using the dose of a tablespoon, form meatballs (between 15 and 20) and place them on a dish.
• Refrigerate the meatballs for 45 minutes.
• Heat the oil or butter in a large, heavy-bottomed pan to a temperature of about 340 F (170°C) and fry the meatballs over medium heat on all sides for about 5 minutes per side.
• Place the frikadeller on a paper towel.

SWEDISH KOTTBULLAR OR DANISH FRIKADELLER

Steps:

• Soak the bread or cracker crumbs in 1/3 cup of the cream. Put 1 tablespoon of the butter in a large skillet over medium-high heat. Add the onion and a bit of salt and pepper and cook, stirring occasionally, until the onion softens, about 5 minutes. Turn off the heat.
• Combine the bread crumbs, onion, meat, and spice, along with some more salt and pepper; do not over mix or over handle. With wet hands or wet spoons, shape the meat into small meatballs (I would say as small as you have the patience for, but no more than an inch in diameter).
• Put 2 tablespoons of the remaining butter in the skillet and turn the heat to medium-high. When the butter melts, begin adding the meatballs, a few at a time; you may have to cook in batches. Brown nicely on all sides and turn off the heat. Serve immediately or proceed to the next step.
• To make a sauce, remove all but a trace of fat from the pan. Return the pan to the stove over medium heat and add the remaining butter and, after it melts, the flour. Stirring constantly, add the stock and cook until slightly thickened. Add the remaining cream and continue to cook for a few more minutes or until thickened. Taste and adjust the seasoning, then pour the meatballs into the sauce to reheat before serving.

DANISH PORK FRICKADELLER

Steps:

• Combine 1st 7 ingredients (pork through pepper); blend thoroughly.
• Gently stir in club soda and shape meat into small balls using your hands.
• Heat butter in a non-stick skillet. Brown pork balls on all sides. Lower heat & cook gently about 20 minutes or till done. Transfer pork balls hot serving dish and keep warm.
• Add cream to pan juices. Bring to a quick boil (stirring constantly) and pour over pork balls.
• NOTE #1: Frickadeller are eaten at room temp as an appy or hot as a main-dish. If served at room temp, omit sauce from prep. While not a part of the recipe, my experience here has been that room temp meatballs are served w/a berry preserves dipping sauce and I think a berry chutney would also work well.
• NOTE #2: This is definitely a calorie and fat content splurge when served hot. The recipe suggested boiled or browned potatoes + pickled beets to accompany them.