restaurant Cookbook

Frikadeller

A simplified version of Scandinavian/German meatballs/patties, makes two-three servings or 4-8 pieces, depending on how big you make them. Works fine to make a few batches at once and then keep the extra ones in the fridge for the next couple of days; you can reheat them in a microwave, on a stove, or just serve cold (for example, on a sandwich).
  • You will need:
  • 1lb ground meat (different countries/cooks use different types: veal, pork, beef, or combinations of the three).
  • 1 egg
  • 1/2 cup breadcrumbs, flour, or just a couple of pieces of bread
  • 1 onion
  • dash of milk (water works too)
  • salt, pepper, and margarine
If you\'re using bread, soak it in milk or water. Chop up your onion (the finer you chop it the better, but how perfect do you want it is up to you; I use frozen bags of chopped onions, no time/patience). Place everything except for margarine in one bowl and mix thoroughly. It should be about as thick as ground beef was. If it\'s too thick, add more breadcrumbs/flour/bread. If it\'s too thin, add milk/water. Put a large pan on high heat, add margarine to it, and start forming your frikadeller: grab some of the meat mixture, and make it into a ball by rolling it between your hands. Place it on the pan (be careful not to burn yourself), and repeat until you run out of meat. Fry on high for about 10-15 minutes (the smaller the frikadeller the faster), then turn them over and fry the other side for another 15 minutes. They should be dark brown outside and grey inside. Goes well with potatoes: boiled, baked, or mashed. Yummy with horseradish.

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