I love frikadellers

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the ancient mariner
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2007/08/01 19:33:09 (permalink)

I love frikadellers

Never knew they had a name. Never knew until I found a recipe today with that title. As a kid Frikadellers were one of my favorite foods.

Mr Hill loved them and ordered them in a German Restaurant he frequented. So when the Hill's went to their summer home they taught Nancy their new cook to make them

Nancy turned out to be my mother and so Mr Hill's Frikadellers because a staple in our family.

They are no more than your very best hamburger with chopped raw
onions mixed through them and cooked in a red hot cast iron frying pan. Served with mashed potatoes so that the juices from the meat could be poured over them.

Does anyone else cook these great tasting, funny named burgers? And did you know the name ???????? Maybe they would be really big if they were sold as ******Fuddrucker's Fantastic Frikadellers*******
#1

16 Replies Related Threads

    Michael Hoffman
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    RE: I love frikadellers 2007/08/01 20:02:04 (permalink)
    I was under the impression that frikadellers were Danish meatballs. I remember eating them in the Virgin Islands during Danish Days.
    #2
    the ancient mariner
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    RE: I love frikadellers 2007/08/01 20:06:42 (permalink)
    Michael you are probably right. I never knew there was a word for these great
    "meatballs" I have been eating all my life. I shall have to look it up.
    #3
    UncleVic
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    RE: I love frikadellers 2007/08/01 20:06:53 (permalink)
    quote:
    Originally posted by Michael Hoffman

    I was under the impression that frikadellers were Danish meatballs. I remember eating them in the Virgin Islands during Danish Days.

    I don't know about Danish, but the Latvian food I grew up on, Frikadells (or something extremely darn close) meant the same thing... Meatballs.. Browned in the pan, then simmered in the same pan... Could be Europeans have their own variations with a similar name??

    #4
    desertdog
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    RE: I love frikadellers 2007/08/01 20:35:14 (permalink)


    In Germany, they are called Frikadellen (pl.) and they are exactly as The Old Sea Dog has described them. Seasoned ground beef patties, similar in makeup to Meatloaf (bread crumbs, milk, egg, spices) and fried and served with various sides. Will also be found in Imbiss(es) on a broetchen with ketchup. Basically a German hamburger.

    DD



    #5
    iceomat
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    RE: I love frikadellers 2007/08/03 15:33:30 (permalink)
    My Mom used to make these a lot. They were great especially with some stout mustard. But she used a recipe that called for half ground beef and half ground pork, kinda like a Swedish meatball.

    BTW, anyone ever had a "Viking" at the Montana State Fair? Pretty much a frickadeller on a stick. Yummy!
    #6
    HollyDolly
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    RE: I love frikadellers 2007/08/07 10:05:06 (permalink)
    My dad would make these up according to a recipe from his mother.But daddy just called them hamburgers,he never called them by their german name. But his recipe was just like you said desertdog.
    #7
    NYNM
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    RE: I love frikadellers 2007/08/08 16:31:14 (permalink)
    Soomehow I remember a sort of fried meatball that was quite crispy on the outside that was different from "regular" meatballs that, while a bit fried were more mushy-ish, ready for tomato sauce in Italian food or just "plain" meatballs. Is that what you mean, the "crispy" kind?
    #8
    BigDave67
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    RE: I love frikadellers 2007/08/08 16:49:37 (permalink)
    I ate some good Frikadellen at the Biergarten Restaurant at Walt Disney World in April.
    #9
    the ancient mariner
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    RE: I love frikadellers 2007/08/08 17:10:50 (permalink)
    Dear NYNM and anyone else reading this. Even though I never knew the name I make my Frikadellers the same way my mother did. And she learned from Mrs Hill who went to the German Restaurant in downtown NY to learn how. It was 1921 and the receipe is still the same.

    I learned in 1940

    Ground beef (I use chuck because Mom said go around to Mr Seelick and get a pound of chuck, chopped once, and a piece of suet to fry it in. Total cost 25 cents. Besides which Mr Seelick always gave me a slice of baloney while I watched him run the chuck through the machine------once.

    One pound of chuck----chopped once.
    An egg broken over the meat, some S&P and
    a medium sized onion cut into very fine pieces.

    Mix those ingredients by hand, but easily, and then fry in a red hot
    cast iron frying pan which had been been greased by the melting suet-----------which now was discarded. The pan was red hot and greased so the meat cooked quickly, the outside was burned black, the inside was still rare and the gravy, which resulted from some cold water being added to the pan was heavenly on top of our boiled potatoes..

    Many times when she visited me, my sister Anne would ask (in advance) for either--Mom's Hamburgers or Mom's Spare Ribs.
    May they both Rest In Peace. Amen !!!!!
    #10
    blizzardstormus
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    RE: I love frikadellers 2007/08/08 17:13:51 (permalink)
    Mmmm, Frikadellars. I learned how to make them years ago at my first job as head cook at The Danish Inn in Elkhorn, Iowa. They are fantastic. We sauteed the semi-squished Danish meatballs in cast iron skillets & served them with a Danish gravy. Delicious!

    Elkhorn celebrates Tivoli Fest, a Danish holiday, every Memorial Day weekend. The restaurant had just been bought by new owners and I was new at the cooking game myself. We needed to fry 3000 frikadellar for our buffet that weekend. I had a cook from dawn to dusk frying those little puppies. Years later, when I learned how to do LARGE groups, I learned to bake meatballs in the oven. Not quite as soul-satisfying but a heck of a lot faster.

    The Danish Inn still has Frikadellar on their menu and features them on their Sunday Danish buffet with stuffed pork, medistepolse(a Danish sausage), & rodkaal (cooked red cabbage). I think I know where I.m eating this Sunday!
    #11
    seafarer john
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    RE: I love frikadellers 2007/08/08 22:06:58 (permalink)
    As an Irish/Scottish/ American I was deprived of the delights of Fricladillars until I married a half Danish maiden. She still makes them a few times every winter with a recipe a lot like the ones above, but the gravy has some cream in it- maybe that's the "Danish gravy" someone mentioned above. Also, she makes a lovely airy light dumpling to go with her Frickadillars. And they are great cold and sliced thin the next day to accompany a Martini and a bit of Havarti or Farmer's cheese.

    Cheers, John
    #12
    Pwingsx
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    RE: I love frikadellers 2007/08/09 00:02:25 (permalink)
    Mr Mariner, have you ever heard of the book "A Tree Grows in Brooklyn", by Betty Smith? It takes place in the 1916-1920 period (or so) in Brooklyn (duh, obviously), and the sentence you wrote below could almost have been lifted verbatim, from the book. I found that really interesting!

    "Ground beef (I use chuck because Mom said go around to Mr Seelick and get a pound of chuck, chopped once, and a piece of suet to fry it in. Total cost 25 cents. Besides which Mr Seelick always gave me a slice of baloney while I watched him run the chuck through the machine------once."

    It's something the heroine relates, and it uses the same phrasing and words you did. Slightly different, but amazingly close!
    #13
    the ancient mariner
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    RE: I love frikadellers 2007/08/09 10:50:21 (permalink)
    Brother Pwing

    Yes I read the book and I also saw the movie with James Dunne (Oscar stuff) and Peggy Ann Gardner as Francie. But I read it when I was still a teenager (I think) and that was a long,long time ago,so I could never have remembered words or phrases that long. For goodness sake I spend half the day looking for my glasses (I never remember where I laid them down) so that I can read all the interesting stuff Roadfood people write----(almost wrote Roadrunners !!!!

    Mr Selick and family (wife and kids) owned a small grocery, meat market on Central Avenue off Beach 19th Street in Far Rockaway, NY.
    Close to the hospital and maybe 4 blocks from the Atlantic Ocean. A very etnic location and a wonderful place to grow up.
    #14
    Pwingsx
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    RE: I love frikadellers 2007/08/09 18:11:51 (permalink)
    It's SISTER Pwingsx, FYI. No big deal though!

    I am kind of obsessed by that book. I've read it so many times that I have chunks of it memorized.

    I didn't like the movie. Maybe because it was in black and white, I don't know.
    #15
    desertdog
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    RE: I love frikadellers 2007/08/09 18:46:54 (permalink)

    Just had to do a little research on the name Frikadeller, (pronounced frikadella) because in Germany it is spelled differently. Frikadeller is the Danish spelling, while in Germany it is as I wrote, frikadelle (or frikadellen in Plural).

    The word comes from the Italian word Frittatella; that which is panfried.

    So you wouldn't order a Frikadeller in a German restaurant, (that is unless they specialised in Danish cooking.) you would order a frikadelle.....although they are pronounced the same....

    More for my own curiosity than anything, but thought I'd share.

    #16
    sgt-at-arms
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    RE: I love frikadellers 2007/08/09 23:53:43 (permalink)
    You are 100% right desertdog, but both dishes are related. My grandparents are from Bavaria and I remember them making frikadellen quite often when I was young. The way I remember them it was the meat mixed with chopped onions, spices, bread crumbs and raw egg mixed throughout. Then they were pan fried in butter. Not for the vegatarians or health concerned amonst us. They were served with red cabbage and either spaetzle or knoedel. Man what a treat! We have a nearby German restaurant whose every Saturday special is frikadelle.
    #17
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