Frikadeller
Frikadeller
These small, slightly flattened and pan-fried meatballs made of minced or ground meat (usually pork.) Frikadeller are a popular dish in Denmark and territories colonized by the Danes. They're often served with potatoes and gravy, accompanied by cabbage, or on open-faced sandwiches.
Ingredients:
For meatballs:
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 garlic
1/2 tsp. sage leaves
1/4-1/2 c. half & half or milk (for consistency)
butter
For gravy:
3/4 - 2 Tbsp. pan drippings
butter, if needed
3 Tbsp. flour
1 c. heavy cream or milk
1 Tbsp. beef bouillon
salt and pepper to taste
Preparation:
Combine beef, pork and onion. With hands, mix in breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and sage leaves. Slowly add half & half for consistency (they should be slightly sticky, not a perfect ball). Coat large skillet with butter. Drop heaping tablespoon-sized clumps of mixture onto the skillet. Fry on medium to medium low heat until brown, pressing meat down lightly with a fork to flatten slightly, then flip (approx 3-5 minutes per side). Add more butter with each batch. Set aside meatballs. Use skillet to make gravy by adding flour to drippings (plus some butter, if needed) to form a roux. Slowly add cream or milk until mixture reaches gravy consistency. Add beef bouillon, salt and pepper to taste.
