- niccole Jun 19, 2006 11:47 AM
last night we went out to dinner and i had beef fricadelle (sp?) for my 1st time.
i had never heard of it before and the server described it as a "kicked-up meatloaf, much more flavorful or like steak tartar but cooked..." she was right on. it was very flavorful and had the same consistency. it was ontop of mashed potatoes with a side of greens.
am i the last to know about this dish?
opinions on it?
My mother is Danish and made them. Recipes vary. I've found a couple on the Web. I make them with half veal and half pork; mix in about a 1/2 cup of milk to one pound of meat, then add a couple of tablespoons of white flour. Add salt and pepper and chopped onions to taste. The mix will be fairly loose, but they'll do fine dropped in a frying pan with some oil, for about 5-10 minute per side.
When I lived in a small German village, I pulled out my grill and my German neighbors would make fricadelle to put on the grill. It was their version of our hamburger. They usually soaked a brotchen in milk or water and added an egg. They added some onions and shaped it into a rounded patty. They usually did not want to eat it with the buns I furnished.
They were pretty good.