Tomatofrikkadellemeatballs Recipes

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.

Steps:

• Preheat oven to 180C.
• Peel tomatoes and onions and chop roughly.
• Braise in oil until soft.
• Mix half tomato and onion mix with mince and oatmeal.
• Add milk, vinegar, Worcestershire sauce, salt and pepper and mix well.
• Shape 14 large frikkadelle from the mixture and place them close together in a shallow ovenproof dish.
• Mix the water and soup powder and pour this over the frikkadelle.
• Cover and bake for 1 hour.
• Spoon the remaining onion and tomato mixture over the frikkadelle and continue baking until nicely browned on the top.

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.