European > German

Classic Frikadelle with Mustard and Dill Recipe

Ingredients with Measurements:
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 2 tbsp butter
- 2 tbsp vegetable oil
- 1/4 cup Dijon mustard
- 2 tbsp fresh dill, chopped

Special equipment needed:
- Large mixing bowl
- Frying pan

Step-by-step instructions:
1. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, onion, garlic, salt, pepper, and nutmeg. Mix well until all ingredients are evenly distributed.
2. Heat the butter and vegetable oil in a frying pan over medium heat.
3. Using your hands, form the meat mixture into small balls, about 2 inches in diameter.
4. Place the meatballs in the frying pan and cook for about 5 minutes on each side, or until browned and cooked through.
5. Remove the meatballs from the pan and place on a paper towel to drain any excess oil.
6. In a small bowl, mix together the Dijon mustard and chopped dill.
7. Serve the meatballs hot with the mustard and dill sauce on the side.

Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 400
Fat: 28g
Carbohydrates: 10g
Protein: 27g

Substitutions for ingredients:
- Ground turkey can be used instead of ground beef and pork.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Fresh parsley or chives can be used instead of dill.

- Add grated Parmesan cheese to the meat mixture for extra flavor.
- Serve the meatballs with a creamy mushroom sauce instead of mustard and dill.
- Make mini meatballs and serve as an appetizer.

Tips and tricks:
- Make sure to mix the meat mixture well to ensure all ingredients are evenly distributed.
- Use a non-stick frying pan to prevent the meatballs from sticking.
- If the meatballs are not cooked through, finish cooking them in the oven at 350°F for 10-15 minutes.

Storage instructions:
Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the meatballs in the microwave or in a frying pan over medium heat until heated through.

Presentation ideas:
Serve the meatballs on a platter with the mustard and dill sauce in a small bowl on the side.

Garnish with fresh dill sprigs or chopped parsley.

Serve with mashed potatoes and steamed green beans for a classic meal.

Suggested side dishes:
Mashed potatoes, roasted vegetables, steamed green beans, or a side salad.

Troubleshooting advice:
If the meatballs are falling apart, add more breadcrumbs to the meat mixture to help bind them together.

Food safety advice:
Make sure to cook the meatballs to an internal temperature of 165°F to ensure they are safe to eat.

Food history:
Frikadelle is a traditional Danish meatball dish that is often served with mustard and dill sauce.

Flavor profiles:
The meatballs are savory and slightly sweet, with a hint of nutmeg. The mustard and dill sauce adds a tangy and herbaceous flavor.

Serving suggestions:
Serve the meatballs as a main course for dinner or as an appetizer for a party.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: German

Taste: Savory, Tangy, Herbal, Aromatic, Earthy