Danish Meatballs Frikadeller Recipes

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.

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:

• 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.

Steps:

• Mix pork and hamburger together in a mixer if you have one.
• Add onions and mix well.
• Add flour and mix well.
• Slowly add club soda to mixer until meat is fluff and light.
• Add eggs,salt and pepper and mix in well.
• Cover and refrigerate for 1 hour.
• Roll into balls and flatten into 4in long, 2in wide, and 1in thick patties.
• In a 12in pad heat up butter and oil till foamy and turn down to medium heat.
• Place patties 4 or 5 at a time not to crowded and cook each side for 6 to 8 minutes.
• Can be served with rice, potatoes or noodles. Its up to you. I like mashed. I like to make gravy out of the juices lift in the pan.

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.

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.

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.