Frikadels Recipes

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

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

FRIKKADELS

Frikkadels image

Otherwise known as Dutch Forcemeat Balls. This is my family's favourite dish, so I thought I would share it with you all. Serve with steamy hot rice and salad. We like to use Sweet Chilli Sauce as a dip, but I'm sure any Asian style sauce will do just as well. Don't leave the cloves out - it's important to the flavour of the meatballs. The original recipe came from Charmaine Solomon's - The Complete Asian Cookbook, but I have modified it a little.

Provided by t160rider

Categories Meat

Time 35m

Yield 32 meatballs, 6 serving(s)

Number Of Ingredients 14

Ingredients

1 large brown onion, very finely chopped
1 kg minced steak
1 cup fresh breadcrumb (white, wholemeal or whatever is available)
3 teaspoons salt (I like to use vegie sea salt)
1 teaspoon fresh ground black pepper
4 teaspoons of chopped fresh dill or 1 teaspoon dried dill
1/2 teaspoon cinnamon
1/2-1 teaspoon clove (I think it's best to freshly grind whole cloves)
2 garlic cloves, crushed
1 teaspoon finely grated fresh ginger (you can use powdered if you wish)
4 teaspoons Worcestershire sauce or 4 teaspoons lemon juice
3 -4 eggs, beaten
dry breadcrumbs, for coating
oil (for deep frying)

Steps:

Place the first 11 ingredients in a large bowl and mix well.
Shape into small balls about 2.5cm (1 inch) in diameter.
Dip in beaten eggs, then coat in dry breadcrumbs.
Deep fry in hot oil under golden brown.
Drain on absorbent paper before serving.
Should make 30 + meatballs, so easily serves 6.

Nutrition Facts : Calories 541.3, Fat 35.3, SaturatedFat 13.6, Cholesterol 219.1, Sodium 1456.5, Carbohydrate 17.3, Fiber 1.4, Sugar 2.8, Protein 36.2

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Total Time 40 mins

Tear the slices of bread and place them in a bowl. Cover the bread with water and set aside to soak.
In a medium skillet, heat the butter. Add the onion and garlic and sauté over medium high heat until golden, 5-6 min. Remove the onion mixture from the pan and set aside.
In a large bowl, combine ground beef with the seasonings and onion mixture. Squeeze the soaked bread as dry as you can get it and add it to the beef mixture along with the egg. Mix well, using your hands. Shape the meat mixture into balls, using roughly 2 Tbsp of meat for each. Place the shaped meat onto a plate and flatten the balls slightly.
Heat the skillet over medium heat and fry the meat patties 5-6 minutes on the first side and 3-5 minutes on the second side, until golden and firm.

Frikadels Recipes

GERMAN HAMBURGERS (FRIKADELLEN)

FRIKADELLER (DANISH MEATBALLS)

FRIKKADELS

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