Can I make frikadeller ahead of time?
Yes, you can prepare the frikadeller mixture and form the meatballs up to a day in advance. Store them covered in the refrigerator. You can also fry them and then gently reheat them.
DINNER
Classic Danish Frikadeller with Creamy Parsley Sauce and Boiled Potatoes
Experience the heartwarming flavors of Denmark with our authentic Frikadeller recipe. These tender, pan-fried meatballs, crafted from a blend of pork and veal, are perfectly complemented by a luscious, herb-infused parsley sauce and simple, comforting boiled potatoes. A truly satisfying and traditional Danish meal.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the ground pork and veal mix, 1/2 cup flour, 1/2 cup milk, egg, grated onion, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly until well combined, but do not overmix.
02
Shape the mixture into oval-shaped meatballs, about 2 inches long. You can use two spoons dipped in water to help shape them smoothly.
03
Heat 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. Ensure the internal temperature reaches 160°F/71°C. Remove and keep warm.
04
While the frikadeller cook, place the peeled and quartered potatoes in a pot, cover with cold water, and add a pinch of salt. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, or until fork-tender.
05
For the parsley sauce, melt 1 tablespoon of butter in a small saucepan over medium heat. Stir in 1 tablespoon of flour and cook for 1 minute, creating a roux.
06
Gradually whisk in 1 cup of milk until the sauce thickens and is smooth, about 3-5 minutes. Season with salt and pepper to taste.
07
Stir in the finely chopped fresh parsley into the sauce. Keep warm over low heat until ready to serve.
08
Drain the boiled potatoes. Serve the frikadeller immediately with the creamy parsley sauce and boiled potatoes.
About This Recipe
Experience the heartwarming flavors of Denmark with our authentic Frikadeller recipe. These tender, pan-fried meatballs, crafted from a blend of pork and veal, are perfectly complemented by a luscious, herb-infused parsley sauce and simple, comforting boiled potatoes. A truly satisfying and traditional Danish meal.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor in the frikadeller, you can add a pinch of nutmeg or allspice to the meat mixture. If the mixture is too wet to form, add a tablespoon or two more of flour. For a richer sauce, use half-and-half instead of milk.
Easy Substitutions
You can use all ground pork or all ground veal if a mix is unavailable. Dried parsley can be used in the sauce, but use 1 tablespoon instead of 1/4 cup fresh. For a gluten-free option, use gluten-free flour in both the frikadeller and the sauce.
Storage & Reheating
Leftover frikadeller, sauce, and potatoes can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat frikadeller gently in a skillet or oven, and warm the sauce in a saucepan over low heat, adding a splash of milk if needed.
Serving Suggestions
Serve with a side of pickled cucumbers or lingonberry jam for an authentic Danish experience. A simple green salad with a light vinaigrette would also complement the meal. Enjoy with a cold Danish beer or a glass of crisp white wine.
Common Mistakes
Overmixing the meat: This leads to tough frikadeller. Mix until just combined. Overcrowding the pan: Frying too many frikadeller at once lowers the oil temperature, resulting in uneven browning and greasy meatballs. Fry in batches. Undercooking the sauce: Not cooking the flour long enough in the roux can leave a raw flour taste. Cook for at least 1 minute before adding milk. Not seasoning adequately: Taste the frikadeller mixture (a tiny cooked piece) and the sauce before serving to adjust salt and pepper.
Frequently Asked Questions
What kind of potatoes are best for boiling?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well when boiled and have a creamy texture.
Can I freeze frikadeller?
Yes, cooked frikadeller can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat gently. The sauce can also be frozen, though its texture might change slightly upon thawing.
MORE TO KNOW
The key to perfectly tender frikadeller is not to overmix the meat mixture, which can make them tough. Mixing just until combined ensures a light and juicy texture. The traditional method of shaping with two spoons dipped in water helps create a smooth, oval shape and prevents the mixture from sticking to your hands. The creamy parsley sauce, or 'persillesovs', is a hallmark of Danish cuisine and provides a fresh, herbaceous counterpoint to the rich meatballs.
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