Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, danish meatballs (frikadeller) with coleslaw. It is one of my favorites. For mine, I am going to make it a bit tasty. 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 appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are nice and they look wonderful. Danish meatballs (Frikadeller) with coleslaw is something which I have loved my whole 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 recipe, we must first prepare a few ingredients. You can have danish meatballs (frikadeller) with coleslaw using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Danish meatballs (Frikadeller) with coleslaw:
- Prepare 500 g minced pork
- Get 150 ml milk
- Make ready 1 tsb fennel seeds
- Prepare 1 onion
- Take 4 tbsp flour
- Make ready 1 egg
- Get Salt & pepper
- Get Oil for cooking
- Take Coleslaw
- Take 1/4 red cabbage
- Take 1-2 carrots
- Prepare 1 kohlrabi (optional)
- Make ready 3 tbsp white wine vinegar
- Make ready 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 Meatballs. Melt the butter in large skillet on medium-high heat. Scoop up the meat mixture with a tablespoon, and form into oval meatball about. 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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