Saturday, February 15, 2014

Frikadeller with ground turkey

Being a good Dane, I love my Frikadeller, a lot.   And I make them for myself from time to time and freeze what I don't eat right away.  I love a cold Frikadeller sandwich.  Kinda like a meatloaf sandwich but better.

At least to these Danish tastebuds. 
 I made some Frikadeller for Boat Club last week, and used a trick my brother had told me about.   He uses ground turkey in his Frikadeller, says it lightens them up a little.   I decided to try it.    I had a pound of ground pork, which I knew wasn't going to be enough to feed a lot of people, even in a potluck situation.   So I added an equal amount of ground turkey to it.

Frikadeller made with Turkey
One of the tricks to making Frikadeller, according to my mother was stirring the meat mixture, well, actually vigorously stirring the meat mixture for a period of time.  Unlike most of the time when making meat patties,  you do want to play with your meat, a little (a lot).

I put my frikadeller mixture into the KitchenAid stand mixer and let it do all the hard work.   And I have to say it does a better job of stirring that meat together than I do.
And I added some marjoram to my meat this time, it added a lovely nuance. 

Recipe:  Frikadeller with ground turkey
1 lb. ground pork
1 lb. ground turkey
2 eggs
1/2 cup milk
1/2-3/4 cup flour
1 onion, minced (think tennis ball size)
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. marjoram

Dumped all the ingredients into the KitchenAid mixer and let it go to town.
Frikadeller mixture being mixed
Then I formed the meatballs into roughly oblong shapes using a couple of spoons.
Melt some butter and olive oil in the pan, then dip the spoon into the hot fat and then scoop up a little of the meat mixture and form into the ball.    The meat will slip right off of the spoon and into the pan.

Fry them til golden brown on each side and they are cooked all the way through.   I form a small frikadeller and fry it and then taste it before I continue on with the rest of the meatballs.  This way I can correct the seasoning, adding more salt and pepper if I think I need it.  I do tend to be a little conservative on the salt side, we just don't eat a lot of salt.  However, I do like some pepper and will add a little more for my taste.
This time round I added some marjoram to the mixture, and I think it could have used a little more.  

Frikadeller in the pan
Since I took them to a potluck, I didn't serve the the traditional way, but it didn't stop people from eating most of them.  I did get to take a couple home for sandwiches the next day though. 
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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