Frikadeller
User Reviews
5
2 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
20 mins
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Resting Time
2 hrs 30 mins
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Total Time
1 hr 5 mins
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Servings
20 meatballs
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Calories
102 kcal
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Course
Side Dish, Main Course
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Cuisine
German, Scandinavian, Danish, Polish
Frikadeller
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Frikadeller are a type of pork and veal meatballs popular in Denmark and many other European countries.
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Ingredients
- ½ lb ground pork
- ½ lb veal about 10% fat, ground
- 2 teaspoons salt
- 1 onion , chopped
- 1 egg , beaten
- 3 tablespoons all-purpose flour
- ¾ cup milk
- black pepper , freshly ground
- ½ cup butter (or ½ cup / 100ml vegetable oil), for frying
Instructions
- Place the ground meat in a bowl and add the salt, then mix. It is important that the meat is kneaded continuously, for 5 minutes, before adding the other ingredients.
- Then add the egg and onion and continue kneading the mince for 2 minutes.
- Add the flour and freshly ground pepper.
- Knead the meat for 3 minutes.
- Then gradually add the milk.
- Cover the bowl with plastic wrap and let the meat rest in the refrigerator for 2 hours, kneading it 4 times during the resting time.
- Using the dose of a tablespoon, form meatballs (between 15 and 20) and place them on a dish.
- Refrigerate the meatballs for 45 minutes.
- Heat the oil or butter in a large, heavy-bottomed pan to a temperature of about 340 F (170°C) and fry the meatballs over medium heat on all sides for about 5 minutes per side.
- Place the frikadeller on a paper towel.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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