Frikkadels Recipes
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
GERMAN HAMBURGERS (FRIKADELLEN)
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
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
FRIKKADELS
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
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
FRIKADELLE - SOUTH AFRICAN MEATBALLS - BOEREWORS STYLE
Frikadelle translated is "meatballs". I developed this recipe to recapture the flavours of the rustic South African sausage - "boerewors" means farmer's sausage.
Provided by Emjay99
Categories Lamb/Sheep
Time 1h
Yield 24 serving(s)
Number Of Ingredients 15
Steps:
- Grind the whole fennel and coriander seeds with a mortar and pestle until a coarse consistency. Or, place them in a small Ziploc bag and hammer with a meat mallet, smooth side.
- In a large mixing bowl combine all ingredients in the order given.
- Mix well so that everything is evenly distributed.
- Using an ice cream scoop - or a 1/3 cup measure - roll into balls then press slightly so they resemble chubby hamburgers - 2" in diameter - 3/4" thick.
- At this stage you can freeze them as you would hamburgers.
- To cook - heat the oil in a non stick frypan and brown on both sides.
- Use the pan juice to fry up some sliced onion and make a rich onion gravy.
- Return the patties to the gravy and cook on low until no longer pink.
- Serve on top of creamy garlic mashed potatoes.
- Instead of onion gravy - I sometimes simmer them in a curry sauce made of fried onion, garlic, curry powder (authentic quality) - coconut milk and crushed tomatoes in even quantities. Serve on basmati rice.
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2019-08-25 Directions. In a large bowl, mix all ingredients together until well combined. Cover with cling film and set aside in the fridge for 30 minutes. Next, take the mixture from the fridge and using your hands, shape into round balls and then flatten it slightly. Shallow fry the frikkadel in a large frying pan on a medium to high heat until brown on ...
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Frikkadels recipe by Charmaine Solomon - Heat the butter in a small frying pan over low heat. Add the onion and cook until it is soft. Cool slightly and place in a bowl along with the minced beef, breadcrumbs, salt, pepper, dill, cinnamon, Get every recipe from The Complete Asian Cookbook by Charmaine Solomon
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