Frikadeldutchmeatloaf Recipes

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

Ingredients

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

GERMAN HAMBURGERS (FRIKADELLEN)

German Hamburgers (Frikadellen) image

The original hamburger, these are served like a flattened meatball with some steamed string beans and salad. I also like to use this recipe to make Swedish meatballs (but omit the paprika). My Aunt in Hamburg, Germany taught me this recipe and I've been making them ever since. Serve with steamed string beans and tossed salad. Or serve on a Kaiser roll with lettuce, tomato, pickled cucumbers, finely sliced deep fried onions and curry ketchup.

Provided by Amy

Categories World Cuisine Recipes European German

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

1 Kaiser roll
⅔ pound ground beef
⅓ pound ground pork
1 onion, finely chopped
¼ cup chopped fresh parsley
1 egg
1 teaspoon Hungarian hot paprika
salt and ground black pepper to taste

Steps:

Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 8.5 g, Cholesterol 116.8 mg, Fat 16 g, Fiber 1 g, Protein 22.4 g, SaturatedFat 6 g, Sodium 137.8 mg, Sugar 1.5 g

AUTHENTIC FRIKADELLEN (GERMAN MEATBALLS)

Authentic Frikadellen (German Meatballs) image

German Frikadellen recipe anyone can handle. Frikadellen are very popular in German cuisine and are often prepared bite-sized and served with radishes, mustard and open-faced chives sandwiches (Schnittlauchbrot) in beer gardens across Bavaria.

Provided by CraftBeering

Categories Cooking Tips and How Tos

Time 45m

Number Of Ingredients 19

Ingredients

1 bread roll/bun, 1-2 days old
1 onion (medium size), diced
1 tbsp cooking oil (for softening diced onion)
3 tbsp finely chopped fresh parsley
10 oz ground pork
10 oz ground beef
1 tbsp German mustard
1 egg
1 tsp salt
1/2 tsp pepper
1/2 tbsp paprika
2 tsp dried marjoram
1 cup cooking oil for frying (or as needed)
1/2 loaf German Farmer's bread or sourdough bread, sliced for sandwiches
1-2 bunch chives, chopped very fine
2-3 tbsp softened butter
1 daikon radish
1 bunch red radishes
1 tsp chopped chives

Steps:

In a bowl of water soak the bread roll/bun.
In about 20 minutes squeeze out all the water and crumble in a mixing bowl.
While the bread is soaking heat the 1 tbsp cooking oil in a pan over medium heat and saute the onions until they soften. Set aside to cool them down.
Add the chopped parsley to the crumbled roll, add the cooled softened onions, add the ground meat, the egg, the mustard, salt and pepper, paprika and marjoram and mix well.
Shape into large patties or smaller bite-sized meatballs.
Heat the cooking oil in a cast iron skillet or frying pan over medium-high heat. Add the patties or meatballs and quickly turn them, then reduce the heat to medium and fry until cooked, turning once. For larger patties allow 4-5 minutes per side, for smaller meatballs about 2-3 minutes per side, depending on their size.
Serve with the radishes, mustard and Schnitlauchbrot.
Butter the slices of bread.
On a plate spread the finely chopped chives and press each buttered bread slice onto them, face down, so that the chives stick to the buttered surface.
You now have small open-faced chives sandwiches. Carefully slice in half and serve.
Clean the red radishes thoroughly and slice thin.
Peel the daikon and using a spiralizer or a potato peeler create thin spirals or shavings. Flavor with a few grains of sea salt and sprinkle with chives.

Nutrition Facts : Calories 516 calories, Carbohydrate 78 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 30 grams fat, Fiber 7 grams fiber, Protein 54 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 4 Servings, Sodium 1633 milligrams sodium, Sugar 11 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 26 grams unsaturated fat