Quote:
Originally Posted by Ea
Frikadeller (fried meat balls)
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I made them. I followed the very detailed instructions at the letter and the result was just plainly excellent. Yes, excellent.
I opted for oat rolls, bread crumbs and milk. Cooked them in butter. I used a smallish spoon for forming, so that out of 500g of meat I got 21 of them. I frost 10 of them already formed for later cooking.
I paid attention not to work them too much. They came out well cooked and extremely soft. I could say that they melt in the mouth. Which is very pleasant. I could slice them, so they were properly cooked. I remember the first bite, the chef essay, of the still hot frikadeller, and my surprise to its delicate texture.
I have to say something about the flavor. Most of it comes from the crust roasted in butter. The filling is rather bland, relying only on onion. This has an advantage nonetheless: I could sense the perfume/aroma/taste of the pork meat which was almost like of violet. In the future I might add some nutmeg.
As such they are a good sound basis for variations, providing a very fine texture and easy preparation/cooking.
As an Italian I had to curb my impulse to throw in a handful of grated Parmesan cheese and some chopped parsley. Which I might do in the future. But first I intend to experiment the different kind of filler: flour by itself f.i.
Thank you Ea for the excellent recipe.