Prepare to embark on a mouthwatering culinary journey with Frikadeller, the ultimate Danish meatball experience that will transport your taste buds straight to the cozy kitchens of Scandinavia. These succulent, perfectly seasoned meatballs swimming in a luxuriously creamy gravy are not just a meal—they're a comforting embrace on a plate. Whether you're a food adventurer or simply craving something extraordinary, these Danish meatballs promise to elevate your dinner from ordinary to extraordinary with their rich flavors and heartwarming tradition.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Danish
Serves: 4 servings
Ingredients
- 1 lb ground pork
- 1 lb ground beef
- 1 onion, finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- Salt and pepper to taste
- 2 tablespoons butter
- 1 cup beef broth
- 1/2 cup heavy cream
Instructions
- Begin by preparing the meatball mixture. In a large mixing bowl, combine the ground pork and ground beef. Add the finely chopped onion, breadcrumbs, milk, egg, salt, and pepper. Mix thoroughly using your hands or a wooden spoon until all ingredients are well incorporated.
- Once the mixture is combined, shape it into meatballs about 1 to
- 5 inches in diameter. You should have approximately 16 to 20 meatballs, depending on the size you prefer.
- In a large skillet, melt the 2 tablespoons of butter over medium heat. Once the butter is melted and bubbling, carefully add the meatballs to the skillet in a single layer. Cook the meatballs for about 5-7 minutes, turning occasionally, until they are browned on all sides.
- After the meatballs are browned, remove them from the skillet and set them aside on a plate. In the same skillet, reduce the heat to medium-low and add the beef broth, scraping the bottom of the pan to deglaze and incorporate any browned bits from the meatballs.
- Bring the beef broth to a gentle simmer, then return the meatballs to the skillet. Cover the skillet and let the meatballs simmer in the broth for about 20 minutes, allowing them to cook through and absorb the flavors.
- After 20 minutes, remove the lid and check the meatballs for doneness. They should be cooked through and no longer pink in the center. If they are done, remove the meatballs from the skillet and set them aside again.
- To make the creamy gravy, stir in the heavy cream into the remaining broth in the skillet. Increase the heat slightly and let the mixture simmer for about 5 minutes, allowing it to thicken slightly. Stir occasionally to prevent it from sticking to the bottom of the pan.
- Once the gravy has thickened to your liking, return the meatballs to the skillet and gently coat them in the creamy gravy. Allow them to heat through for an additional 5 minutes.
- Serve the Frikadeller Danish Meatballs hot, drizzled with the creamy gravy. They pair wonderfully with boiled potatoes, mashed potatoes, or a side of steamed vegetables.
Tips
- Mix the meat thoroughly but gently to keep the meatballs tender. Overmixing can make them tough.
- Use fresh breadcrumbs if possible for a more delicate texture. Day-old bread works wonderfully.
- Ensure your meatballs are uniform in size for even cooking. A small ice cream scoop can help with consistent sizing.
- Don't rush the browning process. A good sear develops deep, rich flavors in the meatballs.
- Let the meatballs rest in the gravy for a few minutes before serving to allow them to absorb maximum flavor.
- For an authentic touch, serve with pickled cucumbers or a tangy side salad to cut through the richness.
- If the gravy is too thick, add a splash of broth; if too thin, let it simmer a bit longer.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 10g
Protein: 35g
Fat: 32g
Saturated Fat: 15g
Cholesterol: 145mg
