{"id":2610,"date":"2012-02-12T14:03:06","date_gmt":"2012-02-12T06:03:06","guid":{"rendered":"http:\/\/www.peepor.net\/pint\/blog\/?p=2610"},"modified":"2013-05-02T11:59:46","modified_gmt":"2013-05-02T03:59:46","slug":"haus-gemachte-frikadellen","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=2610","title":{"rendered":"Haus-Gemachte Frikadellen &#8211; The Classic Danish Meatballs"},"content":{"rendered":"<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" title=\"Frikadelle1\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/02\/Frikadelle1.jpg\" width=\"650\" height=\"569\" \/><\/p>\n<p style=\"text-align: justify;\">Haven&#8217;t made anything edible since last December. I&#8217;ve decided to make Frikadelle to start off the recipe blog for 2012 &#8211; a dish that has left a deep imprint in my mind ever since I last tried it in Frankfurt am Main in January this year.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">Frikadellen &#8211; pan-fried meat dumplings (usually a mixture of beef and pork) actually originates from Denmark, but has nevertheless made a mark in the Hessian parts of Germany. It&#8217;s a must-have at the Wochenm\u00e4rkte along the German streets, eaten either with their specialty Waldpilz So\u00dfe (Forest Mushroom sauce) or with other accompaniments like Bratkartoffeln (stir-fried potato and meat slices), mashed potatoes, salad and Br\u00f6tchen (buns).<\/p>\n<p style=\"text-align: justify;\"><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Egg: 1, beaten<\/li>\n<li style=\"text-align: justify;\">Paprika powder: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Salt: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Ground blackpepper: to taste<\/li>\n<li style=\"text-align: justify;\">Breadcrumbs: 2 tbsp<\/li>\n<li style=\"text-align: justify;\">Mixed herbs (or any herbs): 1 tsp<\/li>\n<li style=\"text-align: justify;\">Minced pork: 500g<\/li>\n<li style=\"text-align: justify;\">Olive oil: About 1\/2 cup<\/li>\n<li style=\"text-align: justify;\">White onion: 1, chopped finely<\/li>\n<li style=\"text-align: justify;\">Spring onion: 1 stalk, chopped finely<\/li>\n<li style=\"text-align: justify;\">Sugar: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Plain flour: for coating<\/li>\n<\/ul>\n<p><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Add egg, paprika powder, salt, pepper, breadcrumbs and herbs to minced pork. Mix thoroughly.<\/li>\n<li style=\"text-align: justify;\">Heat 1 tbsp oil. Fry both types of onions with sugar till soft and transparent.<\/li>\n<li style=\"text-align: justify;\">Remove onions from heat. Add into meat mixture and mix thoroughly.<\/li>\n<li style=\"text-align: justify;\">Heat the rest of the oil in a shallow pan.<\/li>\n<li style=\"text-align: justify;\">Divide mixture into 4-5 portions and pat into a flat meatball.<\/li>\n<li style=\"text-align: justify;\">Coat meatballs with flour and pat away the excess.<\/li>\n<li style=\"text-align: justify;\">Place meatballs on frying pan. Fry each side for 10min till golden brown.<\/li>\n<li style=\"text-align: justify;\">Place meatballs on paper towels to absorb excess oil. Serve with Waldpilz So\u00dfe (forest mushroom sauce).<\/li>\n<\/ol>\n<p><a href=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/02\/Frikadelle.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2612 alignleft\" title=\"Frikadelle\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/02\/Frikadelle.jpg\" width=\"650\" height=\"441\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/02\/Frikadelle.jpg 700w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/02\/Frikadelle-300x203.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/a><em><\/em><\/p>\n<p><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Always wet your hands while forming the meat into balls to prevent them from sticking to your hands.<\/li>\n<li style=\"text-align: justify;\">Add 1 tsp mustard and 1 clove garlic to create a more authentic taste.<\/li>\n<\/ul>\n<p><strong><em>Disclaimers<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">The <span style=\"color: #000000;\">Waldpilz So\u00dfe<\/span> came right out of a Knorr packet that I brought back with me from Frankfurt. It saves me the hassle of having to cook the sauce after a busy day at work. This is supposedly one of the favourite sauces of the Germans.<\/li>\n<li style=\"text-align: justify;\">The Frikadellen served at the German markets are probably 3 times saltier than mine. You&#8217;ve got to try them to believe me. They use a mixture of minced beef and pork as well, the former of which isn&#8217;t used here.<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\nMakes 4-5 large meatballs<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=2610\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Haven&#8217;t made anything edible since last December. I&#8217;ve decided to make Frikadelle to start off the recipe blog for 2012 &#8211; a dish that has left a deep imprint in my mind ever since I last tried it in Frankfurt &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=2610\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[79,93],"tags":[299,300],"class_list":["post-2610","post","type-post","status-publish","format-standard","hentry","category-german","category-pork","tag-meatball","tag-pan-fried"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2610","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2610"}],"version-history":[{"count":15,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2610\/revisions"}],"predecessor-version":[{"id":5107,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2610\/revisions\/5107"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2610"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2610"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2610"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}