Best Frikadeller Recipes

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.

DANISH MEATBALLS (FRIKADELLER)

Steps:

• Mix together all ingredients using hands in a big bowl. To get the right consistency it is important that all ingredients get well mixed and gets softened a bit. I would say that you should knead for around 5 minutes.
• Form into meatballs according to the size you prefer. In Denmark meatballs used for dinner is the size of the palm of your hand, and lunch meat balls are about half of that. (Quantity for this recipe is based on dinner meatballs).
• Heat a non-stick pan to medium-hot and place the meatballs in the pan. If you feel they stick too much to the pan, you can add a bit of butter to the pan (not oil). Turn the meatballs with a fork once they have started to brown. Keep turning them every 4 min or so being careful that they do not brown too much. Cook for approx 15-20 min until cooked through.
• Serve with a potato salad, mashed potatoes or cooked potatoes with a white milk based gravy.

FRIKADELLER (DANISH MEATBALLS AND GRAVY)

Steps:

• Mix meat and onions together. Add egg and mix again. Add flour and remaining ingredients.
• Using a melon baller or small spoon, form into melon ball sized balls. Place on waxed paper and slightly squish each ball so it is flattened slightly.
• Melt butter in frying pan and cook balls for 10 min on each side at medium heat. While frying the balls on the last side to be browned, make the gravy.
• Melt butter over low heat in a medium saucepan. Add flour and stir until smooth. Add half of the meat stock slowly while constantly stirring. Raise heat to high and bring to a boil. Add rest of the stock along with the vinegar and boil for 3 minutes, while constantly stirring. Add pepper and salt. Add sherry and dill, if using, at the very end, just before removing from heat. Remove from heat, allow gravy to cool for 4-5 minutes, while stirring constantly.

FRIKADELLER (SCANDINAVIAN MEATBALLS) WITH RICH GRAVY

Steps:

• To make the meatballs, mix together the onion, meat, thyme, breadcrumbs and milk in a bowl, and season well. Using a dessertspoon and one hand dipped in cold water (to stop it sticking), shape about 20 slightly oval balls out of the meat mixture. Place on a baking tray lined with baking paper, cover with plastic wrap and chill for 10 minutes, or overnight if time permits.
• Preheat the oven to 350°F Heat the olive oil and butter in a large frying pan over a medium heat. Add the meatballs, in batches if necessary, and brown until golden all over. Transfer to an ovenproof dish and place in the oven for 10 minutes until cooked through.
• While the meatballs are in the oven, take the frying pan in which you cooked them and place it over a medium heat. Whisk in the flour, add the tomato paste and whisk again for 1-2 minutes, then add the red wine. Turn the heat up to high and bubble for a few minutes. Whisk in the broth and simmer for 5-10 minutes. Season to taste with the Worcestershire sauce, salt and black pepper, then stir in a splash of cream and the redcurrant jelly.
• (If freezing: Allow everything to cool, then tip the meatballs into a freezer bag and cover completely with the sauce. Freeze for up to 1 month.
• Defrost completely and reheat in a saucepan until piping hot throughout.)Serve 3-4 meatballs per person with lots of sauce, spiced red cabbage and mash.

DANISH MEATBALLS (FRIKADELLER)

Steps:

• Mix all the ingredients except the butter in a bowl. Heat the butter in the frying pan and shape the meatballs using a spoon in your right hand to grab and shape the meat against the palm of your left hand. The meatballs are traditionally slightly oblong and are a little smaller than a small egg. Fry the meatballs until they are dark golden brown. Serve with potatao salad or with gravy and potatoes. A cold beer is the perfect drink for this dish.

DANISH "FRIKADELLER" MEAT PATTIES

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.

FRIKADELLER MEAT PATTIES WITH SAUCE

Steps:

• 1. Come and see the recipe here! http://bitly.com/1hIGHmk

FRIKADELLER (DANISH MEATBALLS)

Steps:

• Soak the bread in the milk, Mix all ingredients together except the milk whipping well to incorporate air. Add milk gradually until the mixture is wet but not runny. Heat a skillet with butter or shortening on medium high heat. Shape the meatballs with a tablespoon then drop into the hot skillet. Brown 5 minutes on each side. These meatballs freeze well.
• After they are cooked through you can add them to a gravy or a tin of condensed cream of mushroom soup thinned with 1/2 cup of milk. Heat in the gravy.

FRIKADELLER (DANISH MEATBALLS)

Steps:

• Place meat in large bowl. Add all ingredients except butter.
• Mix thoroughly then let stand for 15 minutes to let flour absorb the liquid.
• Heat butter in skillet.
• Dip tablespoon in butter in skillet and shape meat.
• Fry over fairly low heat so meat doesn't brown before it is thoroughly cooked.

FRIKADELLER (DANISH MEATBALLS)

Steps:

• Combine bread crumbs and milk; let stand 10 minutes. Regarding the milk, 1 cup turned out meatballs that were very loose, but I'm not sure how much would be right. (Please give feedback so that we can finetune this recipe.).
• Add eggs, seasonings and flour. Beat 2 minutes at medium speed of mixer. Add beef and pork; mix just until combined.
• Make meatballs about 2 inches wide, using about 3 T. of meat mixture for each one. (A small ice cream scoop works great.).
• Melt butter over medium heat. Place meatballs in it. Flatten slightly. Cook 8-10 minutes until they're browned on both sides and no longer pink inside. You'll probably have to make in batches. Placed cooked ones on a platter and keep them warm while preparing others.

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.

FRIKADELLER (DANISH MEATBALLS)

Steps:

• In a medium bowl, combine beef, veal, potatoes, and onions. Add 1 1/2 cup flour; mix well. Add egg, milk, salt and pepper and stir until well blended.
• Shape into about 32 meatballs, each one about 2 tablespoons Roll in additional flour.
• Deep fry in hot oil, about 350 degrees F until browned. Drain well on paper towels.

FRIKADELLER MEATBALLS

Steps:

• 1. In a mixing bowl combine egg and buttermilk or yogurt. Stir in the bread crumbs, onion, salt, pepper, and nutmeg. Add the ground meat; mix well.
• 2. Shape the meat into 8 ovals about 3 inches long.
• 3. In a skillet, cook the meatballs, uncovered, in hot butter over medium heat about 20 minutes or until done, turning occasionally. Drain on paper toweling.
• 4. Serve hot with gravy and potatoes, or chill and slice. If chilled and slice, serve on buttered bread.

FRIKADELLER

Steps:

• Mix all ingredients in a bowl. Let set in refrigerator for at least 1 hour. Mixture will be very moist. Melt butter or margarine or a combination of both into a frying pan on medium high setting. Drop by soup spoonfuls - the meatballs should be football shaped. Fry until very browned, then turn and brown on second side. Serve hot with red cabbage and mashed potatoes or cold on open faced sandwiches with butter and perhaps pickled beets.

FLAT MEATBALLS (FRIKADELLER-STYLE PATTIES)

Steps:

• Mix it, except the olive oil, together gently with a fork.
• Heat a pan with the olive oil. When it's medium hot, drop tablespoon-full patties of the minced meat mixture onto pan and fry on each side for 3-4 minutes.
• Drain on paper towels.
• Serve while warm with ketchup or gravy and potatoes if desired.