Classic Danish Frikadeller with Rich Gravy
Frikadeller, beloved across Denmark, are traditional meatballs that combine the rich flavors of ground pork and veal, enhanced by the sweetness of onions. Typically served with a decadent gravy, these meatballs are perfect for family dinners or gatherings with friends. Prepare to savor a hearty meal that truly captures the essence of Danish cuisine, and perhaps you'll find these are even more delightful than anything from IKEA! Accompanied by creamy potatoes or a fresh salad, they promise to be a hit at any table.
4
Servings
N/A
Calories
13
Ingredients
Ingredients
Ground Pork
3/4 lb (ground)
Ground Veal
3/4 lb (ground)
Salt
1/2 teaspoon (to taste)
Pepper
1/2 teaspoon (to taste)
Onion
1 big (minced)
Flour (for meatballs)
2 tablespoons (for binding)
Egg
1 (beaten)
Butter
8 tablespoons (divided)
Flour (for gravy)
4 tablespoons (for thickening)
Beef Stock
3 cups (for gravy)
White Vinegar
3 tablespoons (for acidity)
Sherry Wine
3 tablespoons (for flavor)
Dill
1 teaspoon (fresh or dried, optional)
Instructions
1
In a large mixing bowl, combine the ground pork, ground veal, and minced onions. Mix thoroughly until combined.
2
Add the egg, salt, and pepper to the meat mixture, and mix again until everything is well incorporated.
3
Sprinkle in 2 tablespoons of flour and mix until the dough is slightly sticky yet well-blended.
4
Using a melon baller or small spoon, scoop out portions of the meat mixture and roll them into balls, about the size of a large marble. Place the formed balls on a piece of waxed paper and gently flatten them to create slightly thicker patties.
5
In a large frying pan, melt the butter over medium heat. Add the meatballs to the pan and cook for approximately 10 minutes on each side, ensuring they are browned and cooked through.
6
While the meatballs are cooking, prepare the gravy. In a medium saucepan, melt the additional butter over low heat. Sprinkle in the remaining flour and stir continuously until a smooth paste forms.
7
Gradually pour in half of the beef stock while stirring constantly to prevent lumps. Increase the heat to high and bring the mixture to a boil, stirring consistently.
8
Once it reaches a boil, add the remaining beef stock along with the white vinegar. Continue boiling for about 3 minutes while stirring.
9
Season the gravy with salt and pepper to taste. Just before removing from heat, stir in the sherry wine and dill (if using) for an extra layer of flavor.
10
Allow the gravy to cool for 4-5 minutes while stirring gently before serving with the meatballs.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Danish Frikadeller?
Classic Danish Frikadeller are traditional meatballs made from a blend of ground pork and veal, known for their rich flavor and soft texture.
What types of meat are used in this recipe?
This recipe uses a combination of 3/4 lb ground pork and 3/4 lb ground veal.
How should the onions be prepared?
The onions should be minced finely to ensure they blend well with the meat mixture and provide sweetness.
What acts as the binding agent for the meatballs?
One beaten egg and two tablespoons of flour act as the binding agents to hold the meatballs together.
What size should the Frikadeller be?
The meat mixture should be rolled into balls about the size of a large marble and then gently flattened into patties.
How long do the meatballs need to cook?
The meatballs should be cooked for approximately 10 minutes on each side over medium heat.
What fat is used for frying?
Butter is used to fry the meatballs and to create the base for the rich gravy.
How do I make the gravy thick?
The gravy is thickened by creating a roux with melted butter and four tablespoons of flour.
What kind of stock is used for the gravy?
Three cups of beef stock are used to provide a savory base for the gravy.
Why is white vinegar added to the gravy?
White vinegar is added to provide acidity and balance the richness of the beef stock and butter.
Is the sherry wine mandatory?
The sherry wine is used for an extra layer of flavor and is added just before removing the gravy from the heat.
Can I use dried dill instead of fresh?
Yes, you can use either one teaspoon of fresh or dried dill as an optional flavor enhancer.
How many servings does this recipe make?
This recipe is designed to provide 4 servings.
How do I prevent lumps in the gravy?
To prevent lumps, gradually pour in the beef stock while stirring constantly and consistently.
What is the recommended heat setting for frying the meatballs?
The meatballs should be fried over medium heat to ensure they are browned and cooked through without burning.
How should I shape the meat mixture?
You can use a melon baller or a small spoon to scoop the mixture before rolling and flattening.
Should the gravy be served immediately?
It is recommended to allow the gravy to cool for 4 to 5 minutes while stirring gently before serving.
What are common side dishes for Frikadeller?
They are traditionally served with creamy potatoes or a fresh salad.
How many ingredients are in this recipe?
There are 13 ingredients in total, including seasonings and optional garnishes.
Can I substitute the veal?
While traditional, you can substitute veal with additional ground pork or beef if veal is unavailable.
What is the first step in making the meatballs?
The first step is to combine the ground pork, ground veal, and minced onions in a large mixing bowl.
How much butter is needed in total?
A total of 8 tablespoons of butter is used, divided between the frying pan and the gravy saucepan.
What texture should the meat dough have?
After adding the flour, the meat dough should be slightly sticky yet well-blended.
How long should the gravy boil?
After adding all the stock and vinegar, the gravy should continue boiling for about 3 minutes while stirring.
Is this recipe considered comfort food?
Yes, Frikadeller is a beloved Danish comfort food often served for family dinners.
What preparation is needed for the onions?
The onions need to be minced before being added to the meat mixture.
Does the recipe include salt and pepper?
Yes, salt and pepper are added both to the meat mixture and to the gravy to taste.
Can the meatballs be prepared on waxed paper?
Yes, placing the formed balls on waxed paper helps when flattening them into patties before cooking.
What type of flour is used?
Standard all-purpose flour is used for both binding the meatballs and thickening the gravy.
What is the key to a smooth gravy paste?
Stirring the flour into the melted butter continuously over low heat ensures a smooth paste forms.