Juicy Danish meatball sandwiches (frikadellesandwich) with crisp cabbage and home-pickled cucumbers – delicious.
Who doesn’t remember a classic meatball sandwich from their school days? Oh, I loved them. And it is still one of my favourite things to make when we have Danish meatballs (frikadeller) left over.
They take no time to throw together, and they are a brilliant way to use up the last meatballs in the fridge.
Danish meatball sandwich (frikadellesandwich)
An easy recipe for delicious Danish meatball sandwiches (frikadellesandwich).
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Ingredients
- 8 Danish meatballs (frikadeller) – try this recipe (click here)
- 4 burger buns, sandwich bread or similar
- 4 handfuls lamb’s lettuce or other mixed salad leaves
- 1/4 pointed cabbage, finely shredded ideally a mix of green and red
- Pickled cucumbers
- Mayonnaise
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Method
- Warm the meatballs in the oven, in the microwave or in a frying pan.
- Then warm the burger buns.
- Spread the top and bottom halves of the buns with mayonnaise, and pile a good handful of pointed cabbage and lamb’s lettuce onto each bottom half.
- Halve the meatballs horizontally and lay 4 slices in each bun, top with pickled cucumbers and finish with the top half of the bun.
Nutrition
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Vil gerne bede om opskriften på frikadelle Sanwich
Hej Tove
Så skal du blot hoppe ind igen, der hvor du skrev besked – der ligger oppskriften 🙂
Warm wishes, Dianna
Hej
Hvor mange grader og hvor længe giver du dem i ovn? 🙂
Hej Valerina
Jeg varmer dem gerne i mikroovnen, det går hurtigere 🙂
I ovnen ville jeg give dem 160-180 grader til de er gennemvarme, – det kommer an på størrelsen 🙂
Dbh Dianna