Frikadeller Danish Meatballs and Gravy
Experience the comforting taste of Denmark with Frikadeller, Danish meatballs served in a creamy, savory gravy. These traditional meatballs are made with a perfect blend of ground pork and beef, softened with milk-soaked breadcrumbs, and seasoned with grated onion, white pepper, and a touch of salt for a flavor that’s both hearty and delicate. Pan-fried to golden perfection, the meatballs are nestled in a luscious gravy made from beef broth, heavy cream, and a hint of butter for richness. This classic Scandinavian recipe comes together in just under an hour, making it ideal for a satisfying weeknight dinner. Serve these tender Frikadeller alongside fluffy mashed potatoes or boiled vegetables for a meal that’s as cozy as it is delicious. Garnish with fresh parsley for an extra pop of color and flavor. This Danish favorite is sure to become a comfort food staple in your home.
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Recipe Information
Ingredients
- 500 g Ground pork
- 250 g Ground beef
- 1 large Eggs
- 200 ml Milk
- 3 tbsp All-purpose flour
- 50 g Breadcrumbs
- 1 medium, finely grated Onion
- 1 tsp Salt
- 0.5 tsp White pepper
- 2 tbsp Butter
- 1 tbsp Olive oil
- 500 ml Beef broth
- 100 ml Heavy cream
- 1 tbsp Cornstarch
- 2 tbsp Cold water
- 2 tbsp, chopped (optional, for garnish) Fresh parsley
Instructions
In a large mixing bowl, combine the ground pork, ground beef, grated onion, egg, milk, flour, breadcrumbs, salt, and white pepper.
Mix the ingredients thoroughly until they are well combined. Cover the mixture and refrigerate for 15 minutes to allow the flavors to meld and the mixture to firm slightly.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium heat.
Using wet hands, form the meat mixture into small, oval-shaped meatballs (approximately 2 tablespoons of mixture per meatball).
Fry the meatballs in batches, ensuring they are golden brown on all sides and fully cooked through (about 8-10 minutes per batch). Remove the cooked meatballs and set them aside on a plate covered with foil to keep them warm.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the beef broth and bring it to a simmer, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate the flavorful browned bits.
Stir in the heavy cream and let the gravy simmer for 2-3 minutes.
In a small bowl, whisk the cornstarch with cold water to create a slurry. Gradually add this to the skillet, whisking constantly, until the gravy thickens to your desired consistency.
Return the cooked meatballs to the skillet, spooning the gravy over them to coat. Simmer for 2 minutes to heat through.
Garnish with chopped fresh parsley if desired, and serve the Frikadeller with boiled or mashed potatoes and the savory gravy.
Nutrition Facts
Calories |
791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.5 g | 76% | |
| Saturated Fat | 24.5 g | 122% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 4.8 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 122 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 683 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
