Danish Meatballs "Frikadeller"

Today I'm making danish meatballs also called "frikadeller". We eat them in sandwiches, with potatoes, on ryebread and so on. If served with potatoes and gravy then some pickled cucumber is delicious on the side.
Music by KZbin library
8-10 frikadeller (enough for 4 people)
You will need:
500 grams (1 lbs) of minced pork and veal (250 grams each)
1 onion
1½ tsp of salt
Pepper
1 egg
3 tbsp of oats
100 ml of milk
100 ml of cold broth (pork, vegetable or beef)
Fry in oil and butter
I use cold water to dip my scooper in.
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Food, Cooking and Recipes
#food #cooking #homemade #recipe #frikadeller

[@cookingwithbrent2048]

Excellent the Danish Meatballs is delicious and tasty 2 perfection. Great work!

[@519forestmonk9]

We make something g similar in Russian called Kotlety. Love rhese

[@Onekitchenblogfood]

Awesome 🤩🤩

[@veeveeisallyouneed]

Those look delicious!!! I'm definitely gonna make some of these this weekend.

[@rootboycooks]

Excellent! Rock On!

[@salmataraskitchen3906]

Excellent 👍🏻

[@adelalazmi371]

Thanks for the work I hope I try it I hope you luck

[@Valkyrien100]

Oats and broth? You don't make frikadeller like that and with these ingredients.

[@citizenVader]

Add boiled beef broth, minced beets, and breadcrumbs to the bowl. Let it cure for the night in the fridge, then you whip it loose like 8-12 open tracks so the mixture can breathe while you cook your first meatball. Before you start frying the meatballs, use the same process as pancakes. You test the heat and find your personal preferences for cooking and relaxing, but it's really important what grease you use. Pigs lard is my favorite. Bon Appetit

[@sannecarlsen4846]

That’s not frikadeller. No oats and no broth….

[@alexanderludvigsen1893]

Oats? Where did you learn to put Oats in frikadeller?????

[@citizenVader]

Det er meget almindeligt. Jeg bruger tvebakker, for det løfter farsen, men det sukker der allerede er, brændt i de tørbagte tvebakker, giver frikadellerne en rigtig sprød og knasende skorpe. Men vil du imponere dine gæster, så brug oksebouillon i farsen og hak lidt rødbeder i. Så bliver dine frikadeller legendarisk.

[@citizenVader]

I gamle dage kom de alt muligt I farsen. Kød var meget dyrere end i dag, så de skulle være kreative med smagen og innovative med volumen

[@alexanderludvigsen1893]

@@citizenVader nårrr det giver fin mening faktisk

[@citizenVader]

@@alexanderludvigsen1893 Det er lidt omfattende i hele vores gastronomi i hjemmet. Jeg lærte i hjemkundskab det var 1 del kalv ,1 del gris 1 del løg osv derned af. Du ender også med langt mere tilsætning fra de andre ingredienser. Så der er selvfølgelig godt kød i farsen, men de bedste tips og opskrifter kommer altså fra den magre tidsalder (det kolde krig) osv. Der blev sparet meget, men det kompenserede de for med farverige og sunde applikationer til alt. Det stopper alligevel aldrig helt, det med at ændre på sin egen dunser hæhæ

[@citizenVader]

Frikadellen er en byggesten i vores fælles erindring. Der er kun meget få andre fællesnævner man ser lige så tydeligt. Jeg er atheist og bryder mig ikke om at drøfte det andre har ret til at bidrage deres egen tilværelse med. Men mine deller, mine medister og min rullepølse o.a se det er kritiske bestanddele i min religion..(har gjort det til en solo cult. Så er menigheden føjelig, hahaha)

[@rbrookes]

These aren't Frikadeller. The oats and broth shouldn't be in there.

[@Onekitchenblogfood]

Yes - many danes make it with broth and oats. Depends from family to family.