Danish-Style Meatballs Recipe
These delicious meatballs are my take on Frikadeller — a traditional Danish meal. They are traditionally served with gravy and mash, though I love them with a leafy green salad on the side.
- 300g beef mince
- 300g pork mince
- 1 onion, grated or minced
- 1 carrot, grated
- 25g fresh breadcrumbs of choice
- 60g flour of choice
- 2 free-range or organic eggs
- 1 tsp sea salt
- ¼ tsp pepper
- ½ tsp nutmeg
- 3 cloves garlic
- 1 tsp ground sage
- 60mL milk of choice
- Butter or olive oil, to cook
- 2 tbsp fat (from meatballs)
- 30g butter
- 3 tbsp flour
- 250mL chicken or beef bone broth or stock
- Sea salt & black pepper, to taste
- Combine all of the ingredients for the meatballs in a large mixing bowl. Using clean hands, squeeze the mixture together until it is well combined. Form meatballs, approx. golf ball size.
- Heat a large fry pan over a moderate heat. Add enough butter or oil to cover the base. Cook the meatballs in batches until they are dark brown on the outside and firm to touch. Once they are all cooked, make your gravy.
- Add the fat and butter to the pan to melt, add the flour and mix to form a paste. Over a moderate heat gradually add the broth or stock, stirring constantly until it thickens (approx. 3-4 mins). Season generously to taste.
- Serve the meatballs with the gravy and a side salad.
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