Best Danish Frikadeller Meat Patties Recipes

DANISH "FRIKADELLER" MEAT PATTIES

Danish

This is an other traditional Danish recipe and they are delicious. Try changing the spice to your liking. Maybe a little mace. You'll find the basic recipe here on Zaar under Danish "Fars" Meat balls. Have your butcher mince the meat super fine and mix, mix, mix it well

Provided by Bergy

Categories Lunch/Snacks

Time 1h12m

Yield 4 serving(s)

Number Of Ingredients 2

Ingredients

Danish "fars" Meatballs (this is a separate posting on recipezaar (recipe 12638))
4 ounces butter or 4 ounces margarine

Steps:

Brown the butter in a fry pan.
Shape the meat mixture into oval patties about 4" long and 1/2" thick.
Use two wet spoons.
Fry on each side for about 5 minutes or until they are really brown and cooked inside.
Shake them on the pan to get them brown all over.

Nutrition Facts : Calories 203.3, Fat 23, SaturatedFat 14.6, Cholesterol 61, Sodium 163.3, Protein 0.2

FRIKADELLER (DANISH MEATBALLS)

Frikadeller (Danish Meatballs) image

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

Ingredients

3/4 lb ground beef
1 lb ground pork
1 onion (large, grated)
1/2 c. breadcrumbs
4 Tbsp flour
2 eggs
1/2 tsp salt
1/4 tsp pepper
1/4 tsp. nutmeg
2-3 cloves of garlic
1/2 tsp. sage leaves
half & half (or milk for consistency (1/4 to 1/2 c.))
butter
3/4 - 2 Tbsp drippings from Frickadeller
tiny butter if needed
3 Tbsp flour
1 c. heavy cream (Milk works too)
1 Tbsp. beef bouillon
salt & pepper

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)

Frikadeller (Danish Meatballs) image

A true Danish recipe my Grandmother (Fa Mo) she would make this for us when we came to Denmark. My mother pick up this recipe and i am making it too. Eat for dinner. Great for open face Sandwiches when cold.

Provided by krimar1

Categories Lunch/Snacks

Time 1h45m

Yield 20 20, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground beef
1 lb ground pork
2 medium onions
6 tablespoons flour
1 cup club soda
2 eggs
2 teaspoons salt
1/2 teaspoon pepper
8 tablespoons butter
2 tablespoons olive oil

Steps:

Mix pork and hamburger together in a mixer if you have one.
Add onions and mix well.
Add flour and mix well.
Slowly add club soda to mixer until meat is fluff and light.
Add eggs,salt and pepper and mix in well.
Cover and refrigerate for 1 hour.
Roll into balls and flatten into 4in long, 2in wide, and 1in thick patties.
In a 12in pad heat up butter and oil till foamy and turn down to medium heat.
Place patties 4 or 5 at a time not to crowded and cook each side for 6 to 8 minutes.
Can be served with rice, potatoes or noodles. Its up to you. I like mashed. I like to make gravy out of the juices lift in the pan.