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Frikadeller

A Danish meatball made with ground veal, pork, egg, onion, breadcrumbs, seasonings, and fried in butter.

From the Wikibooks Cookbook · 10 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Frikadeller

Ingredients

Directions

  1. Mix all ingredients except butter together.

  2. Shape mixture into small patties.

  3. Fry in hot skillet with lots of butter.

Nutrition, whole recipe (rough)

932Calories
48 gProtein
32 gFat
108 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Vealnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Garlic + parsleytop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ground veal
Provides tender, mild meat that gives the meatballs a soft texture.
Ground pork
Adds fat and moisture so the patties stay juicy while cooking.
Large egg
Binds the meat and crumbs together so the patties hold their shape.
Bread crumbs
Absorb moisture and keep the patties tender rather than dense.
Onion
Adds moisture and savory sweetness as it cooks within the mixture.

The step that matters

Fry in hot skillet with lots of butter. Starting in a hot pan with enough butter browns the outside of the patties and seals in juices. A cool pan lets them steam and stick, and they can fall apart or turn greasy.

Swap the garlic

The recipe marks garlic as optional. How well each one fits the dish's main ingredients (veal, pork, egg, onion, bread, pepper, parsley):

  1. Thymefits about as well
  2. Marjoramfits about as well
  3. Sagefits about as well
  4. Garlicthe original

Fit is the average pairing score against veal, pork, egg, onion, bread, pepper, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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