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Anyone up for frikadeller ?

CHSeifert | Dec 26, 202007:27 AM     7

I love making my own frikadeller, it’s a Danish luxury upgraded version of flatter XL meatballs.

I wonder if anyone here have tried making frikadeller, if not you really should give it a try.

Yesterday I made a bunch of frikadeller with Christmas spices added. Probably the best frikadeller I’ve made all year.

You can cook them in all types of pans, but because of the soft texture you start out with, I prefer a quality non stick pan to cook my frikadeller in.

My recipe is now my own, but I’m inspired by my mother, pro chefs and amateur cooks.

For 10 XL frikadeller I use 400 gram minced pork and 400 gram minced veal.

I prefer a mix of minced pork and veal 50/50.
You can use straight up minced pork too, but I like a mix of pork and veal.

I start out by mixing 10-15 gram salt into the meat and really stirring it together for 2-3 minutes. I own a stand mixer and a food processor, but I prefer to do it all by hand.
You feel it better, when mixing it by hand.

Notice this first step as it’s really important.
ALWAYS start out by stirring the minced meat tough with the salt added. Never add anything before this step is done.

After adding the salt and stirring it tough - and as said this first step is VERY important, I then add 2-3 diced onions. If you don’t like visible onions in your frikadelle, mince them further. But always dice onions with a knife, very important in my view. Never use a grater for onions, it makes the onions taste like sweaty onions ;-)

Stir it once again tough. It takes muscle to stir it now.

Now I add the spice.
For Christmas frikadeller (which I eat the day after Christmas, never on Christmas evening though) I try to use a mix of cardamom, cinnamon, all spice, nutmeg and ground cloves. I also add a touch of cayenne and a good amount of black pepper to the mix.

Stir it again.

Then I add 4 whole eggs. Stir it in.

Now comes the 2 cups of whole milk and a dash of whipping cream. Stir it all together.

I now feel how tough the mix is.
Now I add 3 tablespoons of oatmeal and mix it all together.

Beer time.
I now try to feel how tough the mix is.
Is it easy to stir, I’ll add perhaps a ¼ of a bottle of dark ale, if the mix is really tough I’ll add half a bottle of dark ale to the mix.
Stir it once again until everything is evenly mixed in the bowl.

Finally I add the flour. You can substitute this with the oatmeal I’ll already added, but I prefer both in my frikadeller.
I’ll’ll add anything from 3-5 tablespoons of flour depending on the toughness of the mix.

Then it’s resting time.
I’ll let the bowl with the mix rest for 45-60 minutes covered in the fridge.

Now it’s cooking time.
I’ll use my Demeyere Alu Pro non stick frying pan for the job. You can use what ever pan you like, but for this job I prefer a non stick pan.

I’ll add a dash of rapeseed oil and good quality Extra Virgin olive oil to the pan so the pan is covered in oil probably approximately a layer of 2 mm oil for the frikadeller to cook in.

I heat the pan to medium, then use a larger pot spoon and a smaller table spoon to shape the frikadelle. I continue until the pan is covered with frikadeller, but I avoid overcrowding the pan.
I cook them for 8-10 minutes without touching them, then I turn them and cook on for another 8-10 minutes, smelling and listening to avoid them searing too hard.
As soon as all the frikadeller have been turned for the first time, I add 50-75 gram of butter cubes spread all over the pan.

I do like a good sear on my frikadeller, but not all like them like that.

I’ll now turn each frikadelle to check how they look. Once I’m content with the result, I turn off the pan and let the frikadeller rest in the pan for 5 minutes.

See my photo of what my frikadeller looks like just before serving them.

Finito !

Anyone out there making frikadeller or perhaps I’ve inspired you to make some ?!?

Cheers, Claus

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