Frikadeller Meatballs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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



Frikadeller (Danish Meatballs) image

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

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

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



Danish Meatballs (Frikadeller) image

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

350 g extra lean ground beef
150 g ground lean pork (as lean as you can get, ground pork in Denmark only has around 8-10% fat)
1 egg
8 tablespoons breadcrumbs
1 onion, small, shredded finely on cheese grater
1/2 cup water
1 3/4 teaspoons salt
2 teaspoons black pepper (add more if you want a spicier meatball)

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



Frikadeller (Danish Meatballs and Gravy) image

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.

3/4 lb ground pork
3/4 lb ground veal
1/2 teaspoon salt
1/2 teaspoon pepper
1 big onion, minced
2 tablespoons flour
1 egg
4 tablespoons butter (Danish is the best)
4 tablespoons flour
3 cups beef stock
3 tablespoons white vinegar
salt and pepper, to taste
3 tablespoons sherry wine
1 teaspoon dill (optional)

FRIKADELLER (SCANDINAVIAN MEATBALLS) WITH RICH GRAVY

Frikadeller are juicy meatballs, served in a rich gravy. This Scandinavian recipe goes well with spiced red cabbage. It also freezes beautifully. From delicious magazine, posted for ZWT 6.

Provided by English_Rose

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16



Frikadeller (Scandinavian Meatballs) With Rich Gravy image

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.

Nutrition Facts : Calories 832, Fat 51.3, SaturatedFat 19.9, Cholesterol 201.2, Sodium 832.9, Carbohydrate 21.7, Fiber 1.4, Sugar 5.4, Protein 54.6

1 large onion, grated
1 lb ground beef or 1 lb ground veal
1 lb ground pork
1 tablespoon fresh thyme leave
2 ounces fresh white breadcrumbs
3 tablespoons milk
salt and pepper
1 tablespoon olive oil
1 ounce butter
3 tablespoons all-purpose flour
1 1/2 tablespoons tomato paste
1 1/4 cups red wine
3 1/4 cups beef broth, hot
1 -2 teaspoon Worcestershire sauce
1 dash double cream (optional)
2 teaspoons red currant jelly

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



Frikadeller (Danish Meatballs) image

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

1/2 lb pork, ground twice
1 lb beef, ground twice
1 small onion, grated
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
2 eggs, beaten
1 cup milk or 1 cup broth
butter (for frying)

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



Frikadelle - South African Meatballs - Boerewors Style image

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.

1/2 tablespoon fennel seed
2 tablespoons whole coriander seeds
1 1/2 lbs lean ground beef
1 lb lean ground lamb
1 cup soft breadcrumbs
3 tablespoons low-sodium beef bouillon granules
1 medium onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground allspice
1/3 cup balsamic vinegar
1 egg, beaten
2 tablespoons vegetable oil

More about "frikadeller meatballs recipes"

FRIKADELLER - COPENHAGEN, DENMARK - LOCAL FOOD GUIDE
Yet another important pork dish, frikadeller (“freek-a-del-er”) are the ever-popular Danish meatballs, typically served with things like boiled potatoes, brown gravy, red cabbage, beets, …
From eatyourworld.com


DANISH FRIKADELLER (DANISH MEATBALLS) – THE FOOD NANNY
Bring the water, bouillon, and Worcestershire to a low boil. Whisk in the flour a little at a time. Boil for a couple of minutes and season with coarse salt and fresh ground pepper. …
From thefoodnanny.com


FRIKADELLERS - DANISH MEAT BALLS - A PERFECT SNACK FOR THE ...
In Germany you may hear the word frikadellen – which means a sort of meat hamburger or meat patty. It is not quite the same however as this Danish meatball recipe. The …
From recipesformen.com


LENA’S DANISH MEATBALLS (FRIKADELLER) - SCANDIKITCHEN
Add the onion to the meat and mix again, then add the egg, breadcrumbs, flour, allspice, nutmeg (if using), milk with dissolved stock/bouillon cube and a good grinding of black pepper. Mix …
From scandikitchen.co.uk


FRIKADELLER – DANISH MEATBALLS WITH REMOULADE ... - NSC
Serve the meatballs with boiled potatoes, dill cabbage and a remoulade. Dill cabbage . 1 white cabbage, finely sliced. water. 1 handful of dill. ½ cup, 1 dl full fat cream. salt …
From newscancook.com


FRIKADELLER (DANISH MEATBALLS AND GRAVY) RECIPE - FOOD NEWS
(Danish Meatballs with potatoes - sauce and sliced sour vegetables) The dish is over 250 years old and has been a traditional everyday meal for generations of Danes all year round - and a …
From foodnewsnews.com


FRIKADELLER (SCANDINAVIAN MEATBALLS ... - DELICIOUS. MAGAZINE
Method. To make the meatballs, mix together the onion, mince, thyme, breadcrumbs and milk in a bowl, and season well. Using a dessertspoon and one hand dipped in cold water (to stop it …
From deliciousmagazine.co.uk


FRIKADELLEN RECIPE - GERMAN MEAT PATTIES AKA THE ORIGINAL ...
Set aside to cool them down. Add the chopped parsley to the crumbled roll, add the cooled softened onions, add the ground meat, the egg, the mustard, salt and pepper, paprika …
From craftbeering.com


DANISH CHICKEN MEATBALLS - RECIPE FOR FRIKADELLER WITH ...
In a bowl, stir the ground chicken together with salt until it becomes tough. Add flour, oatmeal, grated onion, eggs, milk, pepper, and crushed allspice to the mince and stir …
From danishfoodlovers.com


FRIKADELLER | TRADITIONAL MEATBALLS FROM DENMARK
Frikadeller are popular Danish meatballs that are usually made with ground pork, with the occasional addition of ground veal. These small meatballs have been prepared and …
From tasteatlas.com


FRIKADELLER (DANISH MEATBALLS) | MRFOOD.COM
Let stand 15 minutes, to allow the flour to absorb the water. Shape meatballs using a tablespoon dipped in the melted butter. (You can use a teaspoon to get cocktail-size meatballs for a …
From mrfood.com


FRIKADELLER DANISH MEATBALLS (+VIDEO) - SEEKING GOOD EATS
Mix until well blended. Shape the meat into 2" round meatballs then "smush" down with the back end of your spoon until the Frikadellar are a nice oval shape and about 1/2 " …
From seekinggoodeats.com


FRIKADELLER HOW TO MAKE A PANFUL OF TASTY TRADITIONAL ...
Now, drain the cabbage and put it into the serving bowl. Cover it to keep it warm while you make the cream sauce in the same pan. Melt butter (real butter, please) in the pan …
From yeyfood.com


FRIKADELLER - DANISH MEATBALLS
Serves: 4 Prep: 10 minutes Total time: 50 minutes. Ingredients. 1 large or 2 small onions; 1 clove garlic; 500 g / 17.6 oz minced pork; 1 tbsp all-purpose flour
From denmark.dk


AUTHENTIC GERMAN FRIKADELLEN / DANISH FRIKADELLER - THE ...
Squeeze out any excess liquid. Heat some oil or butter in a frying and saute the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute. …
From daringgourmet.com


DANISH PORK MEATBALLS (FRIKADELLER) - NORDIC FOOD & LIVING
Heat up a frying pan with butter or oil. Use a spoon to form the meatballs. If you dip the spoon in a glass of water before you form a meatball it will be easier and the meat will not …
From nordicfoodliving.com


FRIKADELLER (MEATBALLS) RECIPE FROM DANISH FOOD SAFARI ...
June 7, 2017 September 25, 2017 Posted in Recipes Tagged danish food, danish meatballs, denmark, frikadeller, greenland, international food, international recipe, meatballs Nadia, a …
From foodnewsnews.com


ULLA'S DANISH MEATBALLS - FRIKADELLER RECIPE - GREAT EIGHT ...
Place in a single layer in your air fryer basket and cook on 400° for 6 to 8 minutes until browned. Then flip over and cook for another 4 to 6 minutes until browned and cooked …
From greateightfriends.com


FRIKADELLER RECIPE | DANISH MEATBALLS | LONG LIVE THE KITCHEN
Frikadeller Recipe | Danish Meatballs Uploaded by Cara Bickford on October 13, 2021 at 12:21 am This recipe for Frikadeller is my favorite easy meatball recipe!
From lltk.us


FRIKADELLER (DANISH PORK MEATBALLS) RECIPE - FOOD NEWS
Heat ½ of olive oil and ½ of butter in large skillet over medium-high heat. Working in batches, fry meatballs until cooked through and crispy crust forms on each side, about 10 minutes, adding …
From foodnewsnews.com


DANISH MEATBALLS RECIPE (FRIKADELLER)
1 small egg. Preparation: Chop the onion into fine pieces, and mix meat and onions together. Add egg and mix again. Add flower, and remaining ingredients. Form mix into 6-8 …
From danishnet.com


FRIKADELLER - TRADITIONAL DANISH RECIPE | 196 FLAVORS
Refrigerate the meatballs for 45 minutes. Heat the oil or butter in a large, heavy-bottomed pan to a temperature of about 340 F (170°C) and fry the meatballs over medium …
From 196flavors.com


FRIKADELLEN - GERMAN MEATBALLS - EASY ORIGINAL RECIPE ...
Cut the bread roll into small pieces and soak in milk for a few minutes. Then squeeze out the milk with your hands. In a large bowl combine minced meat with the bread …
From feelgoodchef.com


DANISH FOOD CULTURE - DANISH FOOD RECIPES - "FRIKADELLER ...
Heat the pan. 6. Melt the margarine. Dip a tablespoon in the melted margarine. 7. Shape the meatballs with the tablespoon (take a tablespoonfull of the mixture and smoothen against the …
From copenhagenet.dk


FRIKADELLER (DANISH MEATBALLS) WITH CREAM DILL SAUCE ...
Stir until thick and slightly bubbly. Slowly fold in the sour cream. Add the dried dill and rosemary. Keep warm for five minutes, stirring gently every few seconds. Move the meatballs from …
From delishably.com


DANISH MEATBALLS (FRIKADELLER) RECIPE : SBS FOOD
Chilling time 1 hour. Place the stock and wine in a saucepan over medium heat and simmer for 15 minutes, or until reduced to about 125 ml (½ cup). Place the mince in a large bowl. Add the ...
From sbs.com.au


BEST FRIKADELLEN RECIPE - GERMAN MEATBALLS - MY DINNER
Remove the onions from the pan and leave to cool. Now place the mincemeat/ground meat into a large bowl. Add the bread pulp, onion, egg, mustard (affiliate …
From mydinner.co.uk


FRIKADELLER – DANISH MEATBALLS – TRAVELING BOY
Chop the onion into fine pieces, and mix meat and onions together. Add egg and mix again. Add flower, and remaining ingredients. Form mix into 6-8 balls. Melt butter on frying pan. 10 min. …
From travelingboy.com


FRIKADELLER (DANISH MEATBALLS) RECIPE
Add the beef and pork; beat on low speed just until combined. Do not overmix. Shape the meat mixture into meatballs about 2 inches in diameter, using about 3 tablespoons …
From eatright.org


FRIKADELLER (DANISH MEATBALLS) - FAB FOOD 4 ALL
Add the minced pork, onions, seasoning, flour and oats and mix well with your hand. Add the milk and mix well (you don’t want an overly wet mixture). Heat the oil in a large non-stick frying pan. …
From fabfood4all.co.uk


FRIKADELLER (DANISH MEATBALLS) - MY DANISH KITCHEN
Directions: Mix all ingredients together. Spray a pan with olive oil. Form 1 1/2 inch rounded meatballs using a tablespoon and the palm of your hand. Brown meatballs on all …
From mydanishkitchen.com


FRIKADELLER AKA DANISH MEATBALLS - LOVE OF FOOD MAGAZINE
Partly because meatballs are easy to make and mainly because I just like saying Frikadeller. It sounds a bit naughty, almost like I am cursing but I am not. These little …
From loveoffood.net


FRIKADELLER (DANISH MEATBALLS) - FAVORITE FAMILY RECIPES
Frikadeller, loosely translated, means “meatballs”. These are usually made with pork or a mixture of ground pork and beef. Here’s all you need to know: For super savory …
From favfamilyrecipes.com


FRIKADELLER (DANISH MEATBALLS) - DIEPLICIOUS
Mix the pork and salt together for a few minutes with a wooden spoon, or for easier mixing use a handheld whipping machine (the more you mix the salt into the meat the better it …
From dieplicious.com


FRIKADELLER - DANISH MEATBALLS - RECIPE FOR TRADITIONAL ...
Instructions. All ingrediens for the meatballs (all except butter and oil) is mixed in a bowl. The meatballs are shapes in the desired size and fried in a pan on middle heat in a mix …
From danishfoodlovers.com


RECIPE: FRIKADELLER (MEATBALLS); KARTOFLER (POTATOES); AND ...
Today's meal is from #Denmark - and there were a few components to it: #Frikadeller (Danish Meatballs); #Kartofler (Danish Potatoes) and #Rødkål (Danish Red Cabbage)! I served it with …
From abroadwandersabroad.com


DANISH MEATBALLS (FRIKADELLER) - ALMOSTNORDIC
History of Frikadeller – the Danish Meatballs It is said that this dish dates back as far back as 1648 and while the recipe had many names, it gained popularity after the 18th century. The …
From almostnordic.com


Related Search