Instructions to Cooking Best Danish meatballs (Frikadeller) with coleslaw

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Danish meatballs (Frikadeller) with coleslaw

We hope you got insight from reading it, now let’s go back to danish meatballs (frikadeller) with coleslaw recipe. To make danish meatballs (frikadeller) with coleslaw you need 14 ingredients and 4 steps. Here is how you cook that.

Here are the ingridients that are required to cook a appetizing Danish meatballs (Frikadeller) with coleslaw:

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

Ready with the ingridients? Here are the procedures on producing Danish meatballs (Frikadeller) with coleslaw:

  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..

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. Once all the Frikadeller have been cooked, make the gravy. Scrape the bits from the skillet, transfer remaining margarine and bits to a small.

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