Good Idea to Producing Tasty Danish meatballs (Frikadeller) with coleslaw
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To prepare an extraordinary Danish meatballs (Frikadeller) with coleslaw, below are the components required:
- Provide 500 g of minced pork.
- You need 150 ml of milk.
- Take 1 of tsb fennel seeds.
- Prepare 1 of onion.
- You need 4 tbsp of flour.
- You need 1 of egg.
- Provide of Salt & pepper.
- Prepare of Oil for cooking.
- Use of Coleslaw.
- You need 1/4 of red cabbage.
- Use 1-2 of carrots.
- Provide 1 of kohlrabi (optional).
- Provide 3 tbsp of white wine vinegar.
- Get 3 tbsp of olive oil.
After readying the components, now you are good to cook your tasty Danish meatballs (Frikadeller) with coleslaw by following the instructions on this section:
- 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..
Danish Frikadelle or frikadeller are somewhat flattened egg-shaped ground pork/veal/beef meatballs. For some odd reason, I thought they were German. 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! The difference between the Danish and Swedish meatballs is often that ground pork is added to Danish meatballs making them fluffier and - being Heat a non-stick pan to medium-hot and place the meatballs in the pan.
Recipe : Danish meatballs (Frikadeller) with coleslaw
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