Easiest Way to Prepare Yummy Danish meatballs (Frikadeller) with coleslaw

Danish meatballs (Frikadeller) with coleslaw. 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.

Traditional Nordic recipe for Meatballs also known as Frikadeller. These Danish Meatball are very popular and very often served for dinner or on Danish Rye Bread for lunch. 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. You can cook Danish meatballs (Frikadeller) with coleslaw using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Danish meatballs (Frikadeller) with coleslaw

1. It's 500 g of minced pork.
2. Prepare 150 ml of milk.
3. Prepare 1 of tsb fennel seeds.
4. It's 1 of onion.
5. You need 4 tbsp of flour.
6. It's 1 of egg.
7. You need of Salt & pepper.
8. You need of Oil for cooking.
9. Prepare of Coleslaw.
10. It's 1/4 of red cabbage.
11. You need 1-2 of carrots.
12. You need 1 of kohlrabi (optional).
13. It's 3 tbsp of white wine vinegar.
14. Prepare 3 tbsp of 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.

Danish meatballs (Frikadeller) with coleslaw instructions

1. Grate the onion and mix in a bowl with the meat, milk, flour, egg, fennel seeds. Season with salt and pepper..
2. 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).
3. 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..
4. 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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