Can I make the frikadeller ahead of time?
Yes, you can form the frikadeller and store them raw in the refrigerator for up to 24 hours, or freeze them for longer.
LUNCH
Hearty Danish Frikadeller with Creamy Mushroom Sauce and Roasted Root Vegetables
Savor a taste of Denmark with this comforting meal featuring traditional Frikadeller—tender pork and veal meatballs—bathed in a luxurious, creamy mushroom sauce. Complementing this classic, a vibrant assortment of roasted root vegetables adds a delightful sweetness and earthy depth, creating a truly satisfying and complete lunch or dinner.
HOW TO MAKE IT
Let's cook.
01
Preheat oven to 400°F (200°C). In a large bowl, combine ground pork, ground veal, milk, flour, grated onion, egg, salt, and pepper. Mix well until just combined, being careful not to overmix.
02
Form the meat mixture into oval-shaped meatballs, about 2 inches long. You should get about 12-16 frikadeller.
03
Place the chopped root vegetables on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and dried thyme. Toss to coat evenly. Roast for 25-30 minutes, or until tender and slightly caramelized.
04
While vegetables roast, melt 2 tablespoons of butter in a large skillet over medium heat. Fry the frikadeller in batches for 4-5 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
05
In the same skillet, add the sliced mushrooms and cook over medium-high heat for 5-7 minutes, until softened and browned. Add minced garlic and cook for 1 minute more until fragrant.
06
Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Cook for 3-5 minutes, or until the sauce slightly thickens. Season with salt and pepper to taste.
07
Return the cooked frikadeller to the mushroom sauce, gently coating them. Serve immediately with the roasted root vegetables, garnished with fresh chopped parsley.
About This Recipe
Savor a taste of Denmark with this comforting meal featuring traditional Frikadeller—tender pork and veal meatballs—bathed in a luxurious, creamy mushroom sauce. Complementing this classic, a vibrant assortment of roasted root vegetables adds a delightful sweetness and earthy depth, creating a truly satisfying and complete lunch or dinner.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor in the frikadeller, you can add a pinch of nutmeg to the meat mixture. Don't overcrowd the pan when frying the frikadeller; cook in batches to ensure even browning. The root vegetables can be prepped ahead of time and stored in the refrigerator.
Easy Substitutions
If veal is unavailable, use all ground pork or a mix of pork and beef. Any mixed root vegetables will work, such as sweet potatoes or turnips. For a lighter sauce, use half-and-half instead of heavy cream, though it will be less rich. Dried dill can be used instead of fresh parsley for garnish.
Storage & Reheating
Store leftover frikadeller, sauce, and roasted vegetables in separate airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The frikadeller can be frozen raw or cooked for up to 3 months; thaw overnight in the refrigerator before cooking or reheating.
Serving Suggestions
Serve with a side of pickled red cabbage or lingonberry jam for an authentic Danish touch. A simple green salad with a light vinaigrette would also complement the richness of the dish. Crusty rye bread is excellent for soaking up the creamy mushroom sauce.
Common Mistakes
1. Overmixing the meat: This makes the frikadeller tough. Mix until just combined. 2. Overcrowding the pan: Frying too many frikadeller at once lowers the pan temperature, leading to steaming instead of browning. Cook in batches. 3. Undercooking the root vegetables: Ensure they are tender and slightly caramelized for the best flavor and texture. 4. Not deglazing the pan: The browned bits in the skillet after frying the frikadeller add significant flavor to the mushroom sauce; make sure to scrape them up when adding the cream.
Frequently Asked Questions
What kind of mushrooms are best for the sauce?
Cremini mushrooms offer a good earthy flavor, but white button mushrooms or a mix of wild mushrooms would also be delicious.
Can I make this dish gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend in the frikadeller and a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the sauce instead of flour.
How do I know if the frikadeller are cooked through?
They should be golden brown on the outside and firm to the touch. You can also use a meat thermometer; they are done when they reach an internal temperature of 160°F (71°C).
MORE TO KNOW
Achieving the perfect texture for frikadeller involves careful mixing. Overmixing can lead to tough meatballs, so combine the ingredients until just incorporated. The oval shape is traditional and helps them cook evenly while developing a nice crust. When roasting vegetables, ensure they are in a single layer for optimal caramelization; crowding the pan will steam them instead of roasting.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.