Description
Frikadeller are traditional Danish meatballs known for their tender texture, savory flavor, and rich creamy gravy. This comforting Scandinavian dish is perfect served with potatoes, noodles, or red cabbage for a cozy family meal.
Ingredients
- 3/4 pound ground beef
- 1 pound ground pork
- 1 large onion, grated
- 1/2 cup breadcrumbs
- 4 tablespoons flour
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 2–3 cloves garlic
- 1/2 teaspoon sage leaves
- 1/4 to 1/2 cup half-and-half or milk
- Butter for frying
- 3/4 to 2 tablespoons drippings from the meatballs
- Butter if needed
- 3 tablespoons flour
- 1 cup heavy cream or milk
- 1 tablespoon beef bouillon
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the ground beef, ground pork, and grated onion.
- Add breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and sage leaves. Mix thoroughly until fully combined.
- Slowly pour in the half-and-half or milk until the mixture becomes slightly sticky but still holds together.
- Heat a large skillet over medium to medium-low heat and coat generously with butter.
- Scoop heaping tablespoon-sized portions of the meat mixture into the skillet.
- Gently flatten each meatball slightly with a fork so they resemble small oval patties.
- Cook for 3–5 minutes per side, or until browned and fully cooked through. Add more butter between batches if necessary.
- Remove the meatballs from the skillet and set aside.
- To make the gravy, keep the browned drippings in the skillet and stir in the flour to create a roux. Add butter if needed.
- Slowly whisk in the cream or milk until the gravy reaches your desired consistency.
- Stir in the beef bouillon and season with salt and pepper.
- Serve the Frikadeller warm with the creamy gravy.
Notes
- For a more traditional Danish flavor, omit the garlic and sage.
- Ground pork alone can be used for extra juicy meatballs.
- Substitute breadcrumbs with oatmeal for a Scandinavian-style variation.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze cooked meatballs for up to 3 months and thaw before reheating.
- Serve with mashed potatoes, boiled potatoes, rye bread, or red cabbage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Danish
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 135 mg
