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
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
GERMAN HAMBURGERS (FRIKADELLEN)
The original hamburger, these are served like a flattened meatball with some steamed string beans and salad. I also like to use this recipe to make Swedish meatballs (but omit the paprika). My Aunt in Hamburg, Germany taught me this recipe and I've been making them ever since. Serve with steamed string beans and tossed salad. Or serve on a Kaiser roll with lettuce, tomato, pickled cucumbers, finely sliced deep fried onions and curry ketchup.
Provided by Amy
Categories World Cuisine Recipes European German
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
- Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
- Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 8.5 g, Cholesterol 116.8 mg, Fat 16 g, Fiber 1 g, Protein 22.4 g, SaturatedFat 6 g, Sodium 137.8 mg, Sugar 1.5 g
FRIGADELLAN (GERMAN MEATBALLS)
This was my Mother's recipe. So very good. The gravy is perfect with mashed potatoes or wide egg noodles.
Provided by Laura Shinn
Categories Beef
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. saute onions til soft and starting to brown, I use my 10 inch cast iron frying pan.
- 2. add all ingredients to mixing bowl except bread crumbs, flour and broth, mix thoroughly. add enough bread crumbs to form soft patties.
- 3. form into eight patties and add them to the pan you saute your onions in. brown on all sides
- 4. When patties are browned on all sides, add beef broth to about half way up the patties in the pan, I used 2 cups. lower heat to a simmer and cook covered for an hour, turning occasionally
- 5. When finished cooking, remove patties from pan, whisk in flour to make gravy. add patties back to the pan with the gravy and serve over noodles, rice, potatoes, your choice
KOTLETY - POLISH PATTIES
Germans call it Frikadellen, Poles call it Kotlety... let's call the whole thing off and just say YUMMY. My mother makes these often and sometimes in our polish household we have them with a nice mushroom gravy on top. They are something of a cross between a flattened meatball and a small burger patty. When we were kids my mom...
Provided by Monica H
Categories Beef
Time 30m
Number Of Ingredients 12
Steps:
- 1. Soak the bread in a bowl with a cup or two of cold water..enough to make it moist. Set aside.
- 2. Finely dice both onions. Put half of onion in big mixing bowl.
- 3. Grab handfuls of wet bread, squeezing out excess water, and add to onion in bowl. Mix all together loosely. Set aside.
- 4. Sautee the other half of the onions in 1 Tbs. butter. Add to mixing bowl with the bread.
- 5. Add rest of ingredients (except for the oil). Mash together with wet hands.
- 6. Form into patties the size of your palm. Fry in pan with the hot oil for about 10 minutes, until juices run clear.
GERMAN MEATBALLS WITH SAUERKRAUT
The original version of this recipe came from A Taste of Country cookbook. Prep time includes setting time for meatballs to chill.
Provided by Toby Jermain
Categories Meat
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a mixing bowl, combine ground beef and pork, onion, breadcrumbs, parsley, salt, pepper, garlic, Worcestershire, egg, and milk.
- Shape into 1½" to 2" meatballs, and chill until set.
- Heat the oil in a large skillet, and brown the meatballs on all sides.
- Remove meatballs, and drain fat from pan, leaving browned bits in bottom.
- Add sauerkraut and juice to skillet, and top with meatballs.
- Cover and simmer for 15-20 minutes or until meatballs are done.
- Add water or wine if necessary to keep sauerkraut moist.
- Sprinkle with parsley for garnish.
- Serve with buttered boiled potatoes.
Nutrition Facts : Calories 436.6, Fat 24.4, SaturatedFat 8.3, Cholesterol 135.1, Sodium 1863.3, Carbohydrate 19.8, Fiber 4.9, Sugar 4.6, Protein 33.9
GERMAN MEATBALLS
This is one of our favorite main dishes. Because we raise our own pork and beef, the meat we use is always freshly ground. For variety, these meatballs can be cooked with a sweet cream gravy or steamed with tomatoes. But we prefer them with homemade sauerkraut. -Iona Redemer, Calumet, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are cooked through, adding water if necessary. Sprinkle with parsley. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.
Nutrition Facts : Calories 376 calories, Fat 22g fat (7g saturated fat), Cholesterol 114mg cholesterol, Sodium 1636mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.
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- Break the bread up into small pieces, place them in a small bowl and pour water/milk over them and let them soak for 15 minutes while you're preparing the other ingredients. 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.
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