Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, danish meatballs (frikadeller) with coleslaw. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Danish meatballs (Frikadeller) with coleslaw is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Danish meatballs (Frikadeller) with coleslaw is something that I have loved my whole life. They are fine and they look fantastic.
Frikadeller are Danish meatballs, made with veal and pork, and shaped into slightly flattened ovals. This recipe comes straight from the old country. The difference between the Danish and Swedish meatballs is often that ground pork is added to Danish meatballs making them fluffier and - being Heat a non-stick pan to medium-hot and place the meatballs in the pan.
To begin with this particular recipe, we have to first prepare a few ingredients. 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:
- Make ready 500 g minced pork
- Take 150 ml milk
- Prepare 1 tsb fennel seeds
- Take 1 onion
- Get 4 tbsp flour
- Make ready 1 egg
- Prepare Salt & pepper
- Take Oil for cooking
- Take Coleslaw
- Get 1/4 red cabbage
- Make ready 1-2 carrots
- Prepare 1 kohlrabi (optional)
- Prepare 3 tbsp white wine vinegar
- Take 3 tbsp olive oil
Its made from minced pork/veal and traditionally served with boiled potatoes, brown gravy and pickled cabbage. Danish Meatballs. or known as Frikadeller is one of the most popular dish in Denmark. 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.
Instructions 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.
Danish Frikadelle or frikadeller are somewhat flattened egg-shaped ground pork/veal/beef meatballs. For some odd reason, I thought they were German. Heat through and serve immediately with Frikadeller and boiled potatoes. It took me years to learn how to cook traditional Danish meatballs. Actually my mum taught me - and they are good: It takes a looong time - but it is worth it!
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