This recipe and the following two recipes are all recipes my husband brought back from when he lived in Denmark. He always talks about how amazing the food is in Denmark and how he’s dying to go back just so he can eat the food again (and I can’t wait to go with him)! A few weeks ago he pulled out these recipes and made them for me. They were all delicious!
This first recipe is called “Frikadeller” which very loosely translated means “Meatballs”. You can have them with or without gravy. They are delicious either way. You can make them with all pork or a mixture of pork and beef. If you want it to be super savory use all pork. Serve these along with Brunede Kartofler (Caramelized/Browned Potatoes) and/or Rødkål (Red Cabbage).
For leftovers (if you really want to do it like the Danes) slap a few of these bad boys onto some toast (or bread) with some mayo. Oh man, it is GOOD.
- 3/4 lb ground beef
- 1 lb ground pork
- 1 large onion - grated
- 1/2 c. breadcrumbs
- 4 Tbsp flour
- 2 eggs
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp. nutmeg
- 2-3 cloves of garlic
- 1/2 tsp. sage leaves
- half & half (or milk) for consistency (1/4 to 1/2 c.)
- 3/4 - 2 Tbsp drippings from Frickadeller
- tiny butter if needed
- 3 Tbsp flour
- 1 c. heavy cream (Milk works too)
- 1 Tbsp. beef bouillon
- salt & pepper
- 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 them 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 brown (press the meat down a lightly with a fork so it flattens out a little.. it should look like a fat hamburger.. see picture below), then flip (approx 3-5 minutes per side). Add more butter with each batch.
- Serve with gravy (see below). **Don't wash the skillet-- you will want the brown bits and drippings for the gravy**
- 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.