Frikkadels Recipes

FRIKADELLER (DANISH MEATBALLS)

Frikadeller (Danish Meatballs) image

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

Ingredients

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

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

FRIKKADELS

Frikkadels image

Otherwise known as Dutch Forcemeat Balls. This is my family's favourite dish, so I thought I would share it with you all. Serve with steamy hot rice and salad. We like to use Sweet Chilli Sauce as a dip, but I'm sure any Asian style sauce will do just as well. Don't leave the cloves out - it's important to the flavour of the meatballs. The original recipe came from Charmaine Solomon's - The Complete Asian Cookbook, but I have modified it a little.

Provided by t160rider

Categories Meat

Time 35m

Yield 32 meatballs, 6 serving(s)

Number Of Ingredients 14

Ingredients

1 large brown onion, very finely chopped
1 kg minced steak
1 cup fresh breadcrumb (white, wholemeal or whatever is available)
3 teaspoons salt (I like to use vegie sea salt)
1 teaspoon fresh ground black pepper
4 teaspoons of chopped fresh dill or 1 teaspoon dried dill
1/2 teaspoon cinnamon
1/2-1 teaspoon clove (I think it's best to freshly grind whole cloves)
2 garlic cloves, crushed
1 teaspoon finely grated fresh ginger (you can use powdered if you wish)
4 teaspoons Worcestershire sauce or 4 teaspoons lemon juice
3 -4 eggs, beaten
dry breadcrumbs, for coating
oil (for deep frying)

Steps:

Place the first 11 ingredients in a large bowl and mix well.
Shape into small balls about 2.5cm (1 inch) in diameter.
Dip in beaten eggs, then coat in dry breadcrumbs.
Deep fry in hot oil under golden brown.
Drain on absorbent paper before serving.
Should make 30 + meatballs, so easily serves 6.

Nutrition Facts : Calories 541.3, Fat 35.3, SaturatedFat 13.6, Cholesterol 219.1, Sodium 1456.5, Carbohydrate 17.3, Fiber 1.4, Sugar 2.8, Protein 36.2

FRIKADELLE - SOUTH AFRICAN MEATBALLS - BOEREWORS STYLE

Frikadelle - South African Meatballs - Boerewors Style image

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

Ingredients

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

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.

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