Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, danish meatballs (frikadeller) with coleslaw. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Danish meatballs (Frikadeller) with coleslaw is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Danish meatballs (Frikadeller) with coleslaw is something that I have loved my entire life.
Frikadeller are Danish meatballs, made with veal and pork, and shaped into slightly flattened ovals. This recipe comes straight from the old country. Frikadeller, or Danish Meatballs, are savory meatballs served in a rich, creamy sauce that is comfort food at its finest.
To begin with this particular recipe, we have to first prepare a few components. You can cook danish meatballs (frikadeller) with coleslaw using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Danish meatballs (Frikadeller) with coleslaw:
- Get 500 g minced pork
- Prepare 150 ml milk
- Make ready 1 tsb fennel seeds
- Make ready 1 onion
- Take 4 tbsp flour
- Make ready 1 egg
- Make ready Salt & pepper
- Get Oil for cooking
- Prepare Coleslaw
- Make ready 1/4 red cabbage
- Take 1-2 carrots
- Prepare 1 kohlrabi (optional)
- Prepare 3 tbsp white wine vinegar
- Get 3 tbsp olive oil
Its made from minced pork/veal and traditionally served with boiled potatoes, brown gravy and pickled cabbage. Danish Frikadelle or frikadeller are somewhat flattened egg-shaped ground pork/veal/beef meatballs. For some odd reason, I thought they were German. Danish Meatballs. or known as Frikadeller is one of the most popular dish in Denmark.
Steps to make Danish meatballs (Frikadeller) with coleslaw:
- Grate the onion and mix in a bowl with the meat, milk, flour, egg, fennel seeds. Season with salt and pepper.
- Use two spoons to form the mix into smallish meatballs and fry them in a bit of oil on a frying pan at medium heat (about 5 mins each side so they are cooked through)
- Meanwhile, finely chop the red cabbage and grate carrots and kohlrabi. Mix it all together and dress with white wine vinegar, olive oil and a pinch of salt.
- Serve the meatballs with the coleslaw. If you have any left, I highly recommend eating them on rye bread for lunch the next day.
There are many recipe of Frikadeller you may find in internet Meatball-mixture. In a large mixing bowl, add the ground meats together with eggs, grated onion, grated garlic, breadcrumbs, flour, salt, pepper. The Danish meatballs are ideal for freezing and is one of the most common dishes on the Danish dinner table. The Meatballs are ideal for freezing as well, so just do up a big batch and you have enough for a couple of meals in the freezer, unless you have kids like mine, every time they go past. It took me years to learn how to cook traditional Danish meatballs.
So that’s going to wrap this up for this exceptional food danish meatballs (frikadeller) with coleslaw recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
