Frikadeller
Try this Frikadeller recipe, or contribute your own.
Try this Frikadeller recipe, or contribute your own.
- sale
- pepe
- latte q.b.
- 500 gr carne macinata mista (andrebbe solo suino ma io
- 80 gr pangrattato
- 1 grossa cipolla
- punta di cucchiaino di cannella
- mezzo cucchiaino di chiodi di garofano
- mezzo cucchiaino di noce moscata
- olio evo (andrebbero fritte nel burro ma sgrassiam
- succo di 1 limone
- 1 birra chiara da 33 cl
- farina 00
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Soffriggete in poco olio la cipolla tagliata a dadini.
- Lasciatela appassire e quando dorata scolatela su carta assorbente.
- Unite la carne macinata, il pangrattato, le spezie, il sale, il pepe, il latte e la cipolla.
- Lavorate bene il composto fino a renderlo liscio ed omogeneo.
- Preparate le polpette e lasciatele rassodare in frigo per un'oretta.
- Trascorso questo tempo tiratele fuori, passatele nella farina e cuocetele in 4 cucchiai di olio.
- Lasciatele sfrigolare un paio di minuti su tutti i lati.
- Irrorate con la birra chiara ed il succo di limone, salate e lasciate che si crei la tipica cremina.
- Servite calde.
A Busy Mom's Take on Classic Frikadeller
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the household running smoothly, finding time for elaborate cooking can feel impossible. But that doesn't mean I have to sacrifice delicious, home-cooked meals! That’s why I love recipes like Frikadeller – quick, easy, and incredibly satisfying. This recipe is my go-to when I need a comforting and flavorful dinner on the table in under an hour, without compromising on taste.
The beauty of Frikadeller lies in its simplicity. It’s a versatile dish that can be easily adapted to whatever ingredients I have on hand. Sometimes I swap out the mixed ground meat for all beef or add a splash of Worcestershire sauce for an extra layer of depth. The kids love them, and even my picky husband has never complained! It's also a great way to use up leftover bread—just pulse it in a food processor to make your own breadcrumbs! The secret to truly amazing Frikadeller, in my opinion, is letting the meat mixture chill in the fridge for at least an hour before forming the patties. This allows the flavors to meld together and results in a much more flavorful and tender final product.
Beyond the ease and deliciousness, Frikadeller offers flexibility. They're perfect for a quick weeknight dinner, but they also hold up well if I need to make a larger batch for meal prepping. I often double the recipe and freeze half for a future night when time is even tighter. Just pop them in the oven from frozen, and dinner is ready in a flash! The leftovers are equally delicious the next day, perfect for a packed lunch or a quick supper.
Ingredient variations: This recipe is wonderfully adaptable. I've experimented with adding different herbs and spices, such as fresh parsley or thyme. A little grated parmesan cheese adds a lovely salty tang. If you're looking for a spicier kick, add a pinch of red pepper flakes. Don't be afraid to experiment and find your perfect Frikadeller combination!
Serving suggestions: My family loves these served with a simple side of creamy mashed potatoes, buttered green beans, or a light salad. Sometimes I even add a dollop of sour cream or a sprinkle of fresh herbs on top for extra flavor. They also pair well with various sauces. A creamy mushroom sauce or a simple gravy would be a delicious accompaniment.
This recipe is more than just a dish; it's a testament to the fact that delicious, home-cooked meals are possible even in the busiest of lives. So, the next time you're short on time but craving a comforting meal, give this Frikadeller recipe a try. It’s a simple pleasure that will bring joy to your family and make even the most chaotic weeknights feel a little bit more manageable.
