The Fast Way to Serving Best Danish meatballs (Frikadeller) with coleslaw

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Danish meatballs (Frikadeller) with coleslaw

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Below are the ingridients that are needed to serve a remarkably good Danish meatballs (Frikadeller) with coleslaw:

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

Ready with the ingridients? Here are the instructions on serving 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..

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.

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