Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, danish meatballs (frikadeller) with coleslaw. It is 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 recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are 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 get started with this particular recipe, we have to prepare a few components. 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
- Take 150 ml milk
- Prepare 1 tsb fennel seeds
- Get 1 onion
- Make ready 4 tbsp flour
- Prepare 1 egg
- Prepare Salt & pepper
- Make ready Oil for cooking
- Get Coleslaw
- Get 1/4 red cabbage
- Get 1-2 carrots
- Prepare 1 kohlrabi (optional)
- Get 3 tbsp white wine vinegar
- Get 3 tbsp olive oil
If you feel they stick too much to the pan, you can add a bit of butter to the pan. These deliciously easy Danish meatballs are great for a party or picnic, and can be served with potatoes as a main course, too. 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 Meatballs.
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.
Melt the butter in large skillet on medium-high heat. Scoop up the meat mixture with a tablespoon, and form into oval meatball about. I'm not usually a fan of meatballs, but these Frikadellers are Frikamazing. Thanks to Stephanie Holguin for letting me adapt her recipe (she got it from a real live Danish person, hurrah!). I went a little over the top by adding heavy cream and using rye bread.
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