Best Frikadeller Danish Meatballs 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
DANISH MEATBALLS (FRIKADELLER)
The Danes and the Swedes were in numerous wars over hundreds of years; one reason could have been 'the meatballs'. Most people will think of Sweden and perhaps IKEA when they think of meatballs; however it is also a traditional dish in Denmark and it is a dish that varies from family to family, often being passed down through generations. My recipe goes back at least 100 years, perhaps more; but I have traced it back to my great-grandmother and can remember making the meatballs with my grandmother as a little girl. The difference between the Danish and Swedish meatballs is often that ground pork is added to Danish meatballs making them fluffier and - being Danish - I think more tasty ;)
Provided by Deantini
Categories Lunch/Snacks
Time 30m
Yield 15 meatballs, 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 362.6, Fat 15.1, SaturatedFat 5.7, Cholesterol 127.8, Sodium 1324, Carbohydrate 23.8, Fiber 2, Sugar 3, Protein 30.9
FRIKADELLER (DANISH MEATBALLS AND GRAVY)
Frikadeller is served everywhere as a hearty meal or as a tasty and well loved meal when friends get together. Danish meatballs may just be the common food that binds Denmark together as a country! Much better than those Swedish ones at IKEA.
Provided by Member 610488
Categories Meatballs
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
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.
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.
FRIKADELLER (DANISH MEATBALLS)
I grew up on these. Mom would also use condensed mushroom soup as a gravy and heat the meatballs in it so the meat flavors would seep into the gravy.
Provided by Kelanger
Categories Meat
Time 45m
Yield 20 Meatballs, 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 651, Fat 41.3, SaturatedFat 15.8, Cholesterol 251.7, Sodium 1156.8, Carbohydrate 19.1, Fiber 1.2, Sugar 2.1, Protein 47.4
FRIKADELLER (DANISH MEATBALLS)
This recipe was found in the Silver Anniversary Edition of the International Food Fair Cookbook. It was submitted by Inga Krause and is posted for ZWT 6.
Provided by luvinlif2k
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 950.8, Fat 88.2, SaturatedFat 36, Cholesterol 253, Sodium 680.2, Carbohydrate 8, Fiber 0.6, Sugar 0.9, Protein 29.1
FRIKADELLER (DANISH MEATBALLS)
From the American Dietetic's Association's "Healthy Cooking Across America". This is made with skim milk to hold down the fat and cholesterol counts. This came from the contributor's Danish grandmother (Grandma Jorgensen)
Provided by Debbie R.
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 296.4, Fat 13.8, SaturatedFat 5.7, Cholesterol 130.1, Sodium 497.6, Carbohydrate 13.7, Fiber 0.8, Sugar 1.8, Protein 27.3
FRIKADELLER (DANISH MEATBALLS)
This recipe is a little different than other Danish Meatball recipes posted here. Maybe this is the way YOU remember them.
Provided by threeovens
Categories Veal
Time 30m
Yield 32 meatballs, 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 327.1, Fat 11.5, SaturatedFat 4.5, Cholesterol 88.8, Sodium 803.7, Carbohydrate 33.5, Fiber 2.6, Sugar 1.3, Protein 21.1
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love