Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, danish meatballs (frikadeller) with coleslaw. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Frikadeller are Danish meatballs, made with veal and pork, and shaped into slightly flattened ovals. This recipe comes straight from the old country. A Homemade Danish Meatballs Recipe for Lunch, Dinners and Leftovers. Frikadeller - Danish Meat Balls w/Red Cabbage and Caramel Potato.
Danish meatballs (Frikadeller) with coleslaw is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Danish meatballs (Frikadeller) with coleslaw is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this 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 can achieve it.
The ingredients needed to make Danish meatballs (Frikadeller) with coleslaw:
- Make ready 500 g minced pork
- Prepare 150 ml milk
- Make ready 1 tsb fennel seeds
- Make ready 1 onion
- Prepare 4 tbsp flour
- Prepare 1 egg
- Get Salt & pepper
- Take Oil for cooking
- Make ready Coleslaw
- Take 1/4 red cabbage
- Take 1-2 carrots
- Get 1 kohlrabi (optional)
- Prepare 3 tbsp white wine vinegar
- Make ready 3 tbsp olive oil
If you feel they stick too much to the pan, you can add a bit of butter to the pan. 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, considering this dish inherited from generation to generation. Finally my mum taught me to make traditional, Danish meatballs - in Danish: Frikadeller.
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.
There are many recipe of Frikadeller you may find in internet, considering this dish inherited from generation to generation. Finally my mum taught me to make traditional, Danish meatballs - in Danish: Frikadeller. 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.
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