Frikadeller Danish Meatballs Recipes

FRIKADELLER (DANISH MEATBALLS)

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.

FRIKADELLER - DANISH MEATBALLS

Steps:

• 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 of oil and butter for approx. 10-12 minuts. Turn them over when half of the time is up.
• They should be nicely brown but not burned.
• Serve with boiled potatoes and stewed cabbage or on a piece of rye bread.

FRIKADELLER (DANISH MEATBALLS)

Steps:

• Combine well and make into meatballs.
• Heat skillet with choice of grease. Turn to medium-high and place meatballs in pan.
• Turn them every 5 minutes and test with a fork for doneness (no pink). Each batch usually takes about 10 minutes (5 on each side) to be well done.
• Place cooked meatballs on paper towel to dain.
• Serve with boiled new potatoes, brown gravy and pickled red cabbage for a true Danish dinner.

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 (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.

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)

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:

• 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.