Frikadeller (Danish Meatballs)
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
8
-
Calories
465 kcal
-
Course
Main Course, Dinner
-
Cuisine
Danish
Frikadeller (Danish Meatballs)
Description
This classic Frikadeller recipe combines ground beef and pork with grated onion, bread crumbs, flour, eggs, and aromatic spices such as nutmeg, sage, and garlic. The mixture is gently adjusted with half-and-half or milk for a slightly sticky consistency that holds together loosely. The meatballs are formed into large spoonful-sized portions, flattened in a skillet coated with butter, and cooked on medium heat until evenly browned on both sides.
Pressing the meatballs slightly during frying helps them cook through and form a nice crust. Butter added between batches enriches the flavor and ensures even browning. The pan drippings are used to make a creamy gravy with flour, butter, cream or milk, and beef bouillon, providing a luscious sauce to accompany the meatballs.
Frikadeller are traditionally served with Danish red cabbage or other sides. They offer balanced seasoning and a tender texture through the blend of meats and dairy. Using all pork yields a more savory meatball. The recipe allows flexibility in milk alternatives and advises against washing the skillet to retain fond for gravy preparation.
Ingredients
Frikadeller:
- 3/4 pound ground beef (or ground veal is even more authentic)
- 1 pound ground pork
- 1 onion large, grated
- 1/2 cup breadcrumbs
- 4 tablespoons flour
- 2 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 2-3 cloves garlic
- 1/2 teaspoon sage leaves
- half-and-half or milk for consistency (1/4 to 1/2 cup
- butter
Gravy:
- 3/4 - 2 tablespoons pork drippings from Frickadeller
- butter if needed
- 3 tablespoons flour
- 1 cup heavy cream milk works too
- 1 tablespoon beef bouillon
- salt
- black pepper
Instructions
Frikadeller:
- Combine beef, pork and onion. Add breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and sage leaves. It works best if you mix it with your hands.
- Slowly add half & half for consistency. You want the mixture to be slightly sticky, you shouldn't be able to form them into a perfect ball. Coat large skillet well with butter. Drop clumps of mixture (a heaping tablespoon-size) onto the skillet.
- Fry on medium to medium-low heat until browned. Press the meat down a lightly with a fork so it flattens out a little. It should look like a small, but fat hamburger, Flip and brown on the other side, approximately 3-5 minutes. Add more butter with each batch.
- Serve with gravy and Rødkål (Danish Red Cabbage).
For the gravy:
- Remove meatballs from the skillet, and use the same skillet to make the gravy using the brown bits and drippings from the meatballs. Add the flour to the drippings to form a roux. Add butter if needed.
- Slowly add cream or milk until mixture reaches gravy consistency. Add beef bouillon, salt & pepper to taste.
Notes
- Using all pork for the meatballs intensifies their savory flavor.
- Do not wash the skillet after frying to preserve browned bits for making the gravy.
- If half-and-half is unavailable, whole milk or 2% milk can be used for mixture consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 18g | 6% |
| Protein | 22g | 44% |
| Fat | 33g | 51% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 152mg | 51% |
| Sodium | 348mg | 15% |
| Potassium | 364mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 73mg | 7% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
