Frikadellar….

My Senior year of high school our class had an exchange student from Denmark. She and I became fast friends. Wherever one of us was you knew the other was close by. We were inseparable and all these years later we are still very good friends. 

We weren’t big on cooking as teenagers, but we did cook a Danish meal for our Home Economics class (because we had to) and invited my mom to join us. It was a success and we made an “A” on the project. 

The main course for our meal was “Frikadeller” which 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. Some folks prefer to use veal instead of beef, but I prefer beef. If you want it to be super savory use all pork. Again, I prefer half & half.  Serve these along with Brunede Kartofler (Caramelized/Browned Potatoes) and/or Rødkål (Red Cabbage).

For leftovers (I was told if you really want to do it like the Danes) slap a few of these onto some toast (or bread) with some mayo. It is good!

I haven’t made these in years, but recently I had a craving for them so I got busy in the kitchen and whipped some up. Mine never look like meatballs. They’re more like patties, but they were still good and brought back some good memories as well.

FRIKADELLER (DANISH MEATBALLS)
Ingredients
Frikadeller:

1 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

half & half (or milk) for consistency (1/4 to 1/2 c.) I use milk

butter

Gravy:

3/4 – 2 Tbsp drippings from Frickadeller

a little butter if needed

3 Tbsp flour

1 c. heavy cream (Milk works too)

1 Tbsp. beef bouillon

salt & pepper

Instructions
Frikadeller:

Combine beef, pork and onion. Add breadcrumbs, flour, eggs, salt, pepper, nutmeg, and garlic, (it works best if you mix it with your hands).

Slowly add half & half or milk 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 lightly with a fork so it flattens out a little.. it should look like a fat hamburger, 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**

For the gravy:

Add the flour to the drippings  (add butter if needed). Slowly add cream (or milk) until mixture reaches gravy consistency. Add beef bouillon, salt & pepper to taste.

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6 thoughts on “Frikadellar….

  1. Looks really delicious! Congrats on the project score btw 😉

    I’m definitely gonna try this one day, it just looks too epic lol. Is this photo taken by you bud? Perhaps you can share more photos of dishes in future posts?

    The name reminds me of a Dutch snack which I had while I was over at Netherlands and it’s called Frikandel. Really nice when eaten with Kroket (Croquette)- Damn the memories are coming back hah!

    Just curious, have you tried these two mentioned snacks?

    Your pal,
    Benjamin
    http://www.projectbiy.com

    Liked by 1 person

    1. Thanks! The project was many years ago!

      I’ve never tried the two you mentioned, but you’re right…food can bring back good memories!

      I should try and post more pics, but I’m always ready to eat when the food is done! Lol

      Liked by 1 person

      1. Lol totally understand that! It’s cool how every food has its own history and kinda defines the culture of a country or state don’t you think?

        Like for the Kroket, if memory serves me right, it’s filling is mashed with potatoes because the country has an abundance of it! The Dutch some times jus have these snacks for dinner too.

        Where are you from btw bud? If you’re comfortable sharing?

        Your pal,
        Benjamin

        Liked by 1 person

      2. I’ve heard of Singapore. As far as a signature dish, it’s very diverse. It depends on what area of the country you’re in. I’m in the Midwest with southern roots so for me it’s all about good ol’ home cooking. Things like fried chicken and mashed potatoes…chicken and dumplings…cornbread…sweet tea. Of course wherever you go cheeseburgers and fries and pizza are popular, yet there’s nothing more American than apple pie! Thanks for the idea for a future post! I’ll be sure and give you credit tho’!

        Liked by 1 person

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