Ciao, ho appena passato 30 minuti a confrontare le ricette di polpette danesi e svedesi e volevo sapere qual è la differenza tra le attuali ricette metabll. Capisco che la forma sia diversa, ma il mio amico danese afferma di poter sentire la differenza nelle polpette. Sfortunatamente non è un super buongustaio e non può dirmi perché differiscono. Mi piacerebbe se qualcuno potesse spiegare. Grazie in anticipo.
Modifica: questa è la ricetta danese ufficiale sul sito danese per stranieri. Mi è stato detto che non è accurato. Forse qualcuno può spiegare ulteriormente o contattare denmark.dk per migliorare la propria ricetta.
https://denmark.dk/people-and-culture/recipes/danish-meat-balls
Inquiry re. Danish vs Swedish meatballs
byu/riseabovepoison inDenmark
di riseabovepoison
11 commenti
They put allspice in theirs.
size of the onion id say. Frikadeller calls for chopped onions while kōttbullar calls for grated onion.
Plus what shape something has does change taste, there is more flat area on frikadeller meaning the searing will hit your tongue differently than on köttbullar
Danish meatballs are bigger and more spicy than the Swedish.
Also important to know that almost all danes prefer swedish meatballs👌🇸🇪🫡
Kødboller is not fried.
https://www.ikea.com/jp/en/stores/restaurant/meatball-recipe-pub2252cf10/
Swedish meatballs are made in the oven. Frikadeller is fried in a pan, typically using butter, and you want good color. That actually makes a big difference. Also the recipe for Frikadeller is usually “simpler”. You don’t use a ton of different and exotic spices. It’s very traditional.
The key difference across recipe variations (other than the shape) is the binding agent and preparation – this impacts the key difference in frikadeller from “meatballs” – which is the texture.
Almost all köttbullar recipes:
– call for breadcrumbs.
– mention mixing ingredients until well mixed
Almost all frikadelle recipes:
– call for flour
– mention vigorously mixing the batter and often letting it rest afterwards (to some degree more important than the flour, as some people also use part oats or breadcrumbs)
This means that swedish meatballs have a much looser/softer texture, this is much more similar to American or Italian meatballs which are all breadcrumb based and often call for not over mixing.
Whereas danish meatballs often have a tighyer texture with more “bite” to it (while still should be moist/tender) due to the the difference in binder and the degree of mixing.
I’ve never tasted the Swedish ones, but I know that they are awful.
I went to Solvang in California few years ago. I ordered frikadeller, and first now I realize it was köttbullar I got!
Danish meatballs (kødboller) are boiled andd what we put in soup or in a curry
Frikadeller arent usually spherical but fried like a hamburger steak.
Swedish Köttbuller recipe is original based on turkisk kebab several 100 years ago.