Now that meatball fixes from Ikea are no longer...
Posted: Mon 13 Jun 2022 12:20 pm
DANISH MEATBALLS (FRIKADELLER)
READY IN: 30mins
SERVES: 6 - 7
YIELD: 24 - 26 meatballs
INGREDIENTS for ball mix:
500g extra lean ground steak (I use entrecote/ribeye - don't be tempted to use cheap
mince - nobody wants gristle in their balls!)
500g ground pork (all supermarkets seem to sell it now)
2 whole eggs beaten
6 slices fresh crust-off white breadcrumbs made in food processor or coarse grated
1 medium onion, shredded finely on a grater or micro-plane include any juice that runs
1/3 cup water
1/3 cup milk lactose free is ok or replace with more water
2 teaspoons salt - seems a lot but it is the right amount
2 teaspoons ground black pepper - seems a lot but it is the right amount
DIRECTIONS
Mix together all ingredients using a spoon or hands in a big bowl. To get the right
consistency it is important that all ingredients get well mixed and gets
softened a bit. Knead for around 5 minutes.
Form into meatballs according to the size you prefer. In Denmark meatballs
used for dinner are the size of the palm of your hand and flattened into a thick patty
shape, and lunch meat balls are about half to a quarter of that.
Heat a non-stick pan to medium-hot and place the meatballs in the pan. If
you feel they stick too much to the pan, you can add a bit of butter to the
pan (not oil). Turn the meatballs with a fish slice once they have started to
brown. Keep turning them every 4 min or so being careful that they do not
brown too much.
Alternatively, once lightly browned put them in a moderate over 170c fan – 180c
normal and cook for approx. further 10 min until cooked through.
Serve with a potato salad, mashed potatoes or cooked onion, potatoes and apple
and gravy.
We prefer the latter for which you will need:
Potatoes, peeled, thickly slices and part-cooked ( 4 or 5 minutes in a microwave)
allow to cool
Sliced onion
Peeled, cored and sliced Granny Smith apples
Fry the onion and apple in vegetable oil and butter
When onions start to colour add the potatoes and continue until they are
golden on both sides
For the gravy, here's a good cheats facsimile... equal parts Bisto Best beef
and chicken granules mixed with peppercorn sauce mix and water and heated until the
consistency is to your liking... milk and/or cream can be added if you like too
Swedish meatballs are all beef, just replace pork mince with the same quantity of beef.
They are less moist and firmer so ask the butcher to triple mince the steak for best results.
Cooked meatballs can be frozen for later consumption, just defrost and heat through thoroughly.
READY IN: 30mins
SERVES: 6 - 7
YIELD: 24 - 26 meatballs
INGREDIENTS for ball mix:
500g extra lean ground steak (I use entrecote/ribeye - don't be tempted to use cheap
mince - nobody wants gristle in their balls!)
500g ground pork (all supermarkets seem to sell it now)
2 whole eggs beaten
6 slices fresh crust-off white breadcrumbs made in food processor or coarse grated
1 medium onion, shredded finely on a grater or micro-plane include any juice that runs
1/3 cup water
1/3 cup milk lactose free is ok or replace with more water
2 teaspoons salt - seems a lot but it is the right amount
2 teaspoons ground black pepper - seems a lot but it is the right amount
DIRECTIONS
Mix together all ingredients using a spoon or hands in a big bowl. To get the right
consistency it is important that all ingredients get well mixed and gets
softened a bit. Knead for around 5 minutes.
Form into meatballs according to the size you prefer. In Denmark meatballs
used for dinner are the size of the palm of your hand and flattened into a thick patty
shape, and lunch meat balls are about half to a quarter of that.
Heat a non-stick pan to medium-hot and place the meatballs in the pan. If
you feel they stick too much to the pan, you can add a bit of butter to the
pan (not oil). Turn the meatballs with a fish slice once they have started to
brown. Keep turning them every 4 min or so being careful that they do not
brown too much.
Alternatively, once lightly browned put them in a moderate over 170c fan – 180c
normal and cook for approx. further 10 min until cooked through.
Serve with a potato salad, mashed potatoes or cooked onion, potatoes and apple
and gravy.
We prefer the latter for which you will need:
Potatoes, peeled, thickly slices and part-cooked ( 4 or 5 minutes in a microwave)
allow to cool
Sliced onion
Peeled, cored and sliced Granny Smith apples
Fry the onion and apple in vegetable oil and butter
When onions start to colour add the potatoes and continue until they are
golden on both sides
For the gravy, here's a good cheats facsimile... equal parts Bisto Best beef
and chicken granules mixed with peppercorn sauce mix and water and heated until the
consistency is to your liking... milk and/or cream can be added if you like too
Swedish meatballs are all beef, just replace pork mince with the same quantity of beef.
They are less moist and firmer so ask the butcher to triple mince the steak for best results.
Cooked meatballs can be frozen for later consumption, just defrost and heat through thoroughly.