Frikadeller are traditional meatballs from Germany, Denmark, the Nordic countries, and Poland.
The term Frikadelle (German) or Frikadeller (Danish) comes from the French fricandeau and the Latin frīgere, meaning to roast or fry.
The oldest known Frikadelle recipe appears in Maria Sophia Schellhammer’s cookbook from the late 17th century. It is believed that the Germans inherited the tradition from the Dutch, and it later spread throughout Northern Europe. Americans, for their part, claim that hamburgers are derived from this dish.
Frikadeller are a national dish in Denmark, often served with caramelized potatoes and red cabbage. This is the recipe I’m sharing today—the Danish version of these meatballs.
Ingredients:
- 250 grams minced pork meat.
- 250 grams minced beef meat.
- 2 teaspoon Salt.
- 1 chopped onion.
- 1 egg.
- 3 tablespoons flour.
- 200 ml milk.
- Black pepper.
- 100 grams butter.
Preparation:
1- Finely chop the onion into small pieces.
2- Put the onion, meat, and salt into a bowl, mix well, and knead for 5 minutes. The key to this recipe is the kneading time and the resting periods, which help achieve a tender, smooth texture.
3- Add the egg and knead for 2 more minutes.
4- Add the flour and pepper, then knead for 3 more minutes.
5- Add the milk step by step ,mixing and kneading after every step.
6- Cover with plastic wrap and let it rest for 2 hours, but every 30 minutes knead the meat for a few minutes.
7- Put the butter in a pan, and once it’s hot, add each meatball to fry. To shape the meatballs, use two teaspoons to scoop the mixture and form them into small rounded shapes.
Fry the meatballs on both sides until the meat looks fully cooked.
Now you have this classic Danish dish, which you can serve with caramelized potatoes and red cabbage—recipes I shared in previous weeks.
You can also watch the recipe at my Youtube Channel:
Here you have my favourite cooking tools: https://viaja-en-mi-cocina-english.blogspot.com/2023/05/shop.html
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