Mmm chicken...

After looking at all the ways that you can make Frikadellas. It seems that Pork amd beef or pork minced, is the main part, onions finely choped as not to see the once cooked, Egg,water,milk,salt,peper, to taste, Flour or Bread crunbs i would say as a cook if you are going to eat them fried then Bread crumbs, if you are going to fry then put them in a light sauce/gravy then use flour, LOOKS LIKE BASIL NO, Another tip if you use butter or marg to fry it burns very easely try mixing it with a little oil,

I enjoy a German version that uses either pork or beef (less common), and in place of Basil, Rosemary is used. The other filler and binder ingredients are relative.

It's pretty good to have when picky kids are around, because one can call them "tiny hamburgers," and they gobble them up.

There are as many ways to cook frikadeller as there are Danish housewives :-).

I cook many different variants, generally from 4 kgs of minced and mixed pork and veal each time, then freeze them down for easy meals whenever required.

Somebody in the beginning mentioned a recipe containing basil. I also make these types of 'Italian' frikadeller, containing parmesan, Italian herbs like basil, chopped tomato and small strips of cured Parma ham. Very nice.

I also make 'frikadeller Parisienne' containing caper-berries, onion, beetroot, pickled cauliflower etc, like pariserboef.

An Indian variant contains Indian spices and lots of fresh chilli, and a Hungarian variant contains pickled chopped paprika, paprika powder and sour cream.

In other words, the mince and basic recipe can service as a vehicle for whatever you fancy that day. Serve with starch and veggies of choice, preferably corresponding to the taste of the frikadeller :-).

I've been looking for a recipe for frikadeller as my step dad who is danish is visiting for the holiday. Sounds like the above with bread crumbs and egg is what my mom made him when I was a child. He also mention a
"danish apple cae?" With zybeck crust? Any help out there? Fresh apples cooked, crust is made from the old fashioned teething buscuits for babies. Served with whipped heavy cream of course.

NO! Wrong, wrong, wrong. This is torturing me? Who the hell wrote this? I know we have free press but this shouldn't be included!

My mother's (and grandmother's) recipe(as we say it in Denmark; on "slump" which means no measures):

Finely chopped onion
Mix of minced pork and beef
Milk
Egg
Mix of breadcrumbs, oatmeal and a little flour
Salt and pepper (NO basil)

Mix it all up with a large wooden spoon. Dont beat the egg first just pour it in and mix. Shape with hands (NO flour) and a spoon. Fry on a pan in butter. Serve with gravy and the seasons first boiled potatos.

And you should try them with boiled potatoes and parsley sauce (white sauce with fresh parsley and maybe a nick of black pepper in it)

My dear ol' grandmother would turn in her grave if she saw this..

First of all..
Basil??
what the??
And well, a little flour can do sometimes (but i prefer a mix of half breacrumbs half oatmeal)
You can alsso use half milk half srpinkling water (not the one with lemon flavour or anything)..

Frikadeller is a brilliant way to make a hany meal for a few ays (lunch, dinner or snack)
I normally make so i can put most in the freezer and heat them up in small potions whenever needed..

(And yes, im so danish my blood cells are red and white and my natural "aroma" is that of hay and wet dirt :-p )

While living in germany nothing better after work than a glass of beer and a frikadella.
There is more to them than pork/beef mince,onions basil,bread crumbs but don`know what.Please help

Well, where to start? Swap flour with bread crumbs, never use a food processer, use minced meat, half pork half veal, save the basil for another day, chop the onions finely.
Shape them with a tablespoon and a cupped hand, no flour (gets messy, it has to).
Flatten them slightly and ALWAYS fry in salted butter, and dont drain them, takes the goodness(fat) right out of them.
a local variation, only use the egg white, whip till hard and gently "turn" together with the rest befor frying. Its an old way of saving the yolk for something else and make the frikadeller look like more, AND it makes the more fluffy and light, tastes realy good to.
For veggies, swap meat with a mince of your favourite vegetables. Anything goes, redbeat makes them realy poncy and nice. But in this case you can use oil if you don't eat animal products at all.
Hope it doesn't seem condescending. It's meant as a help.
Rasmus

Thanks for the recipe, it was a great help. I just made some Frikadeller for my daughter Mary's class here in Vietnam.

She goes to an international school and they are having an international week this week, so I thought they should try some Frikadeller.

I did not put basil in them either, and I fried them on a frying pan in salted butter from Emborg, just as Frikadeller are supposed to be made :-)

Danish meatballs can be round and flat. It's quenelles that have to be football-shaped.

I'll agree that the basil is an odd addition. I'm sure it tastes good, but you don't see a lot of basil in Danish recipes.

There should not be basil in them, and they should be more of a "football" shape and definately not cooked in oil - use lard or margarine.