These Danish Meatballs – Frikadeller have become a weeknight staple in our house. Smothered in a rich, creamy, parsley gravy that you will fall in love with!
I should first point out that these are not Sweetish Meatballs. The countries may be close together but their meatballs couldn’t be farther apart!
I came across this recipe in Mimi’s Box as Swedish Sweet and Sour Meatballs with Red Cabbage. It called for all kinds of interesting ingredients including raisins, caraway and even vinegar in the meatballs. Oh my!! Not even close to a Swedish Meatball by any count, at least they were served with a “brownish” sauce over egg noodles.
I did scratch all that was “Swedish” in this recipe. The love of my life and partner in crime is a Dane, so I strive relentless and tirelessly to give him a taste of home. That is what this recipe is all about.
What are Danish Meatballs?
Danish Meatballs (Frikadeller) are one of the most popular, if not the most popular, national dish in Denmark. They are savory, crisp on the outside, and tender on the inside and smothered in a the most luscious, creamy white gravy with parsley. They are often served for dinner or for lunch on an open faced sandwich known as smørrebrød.
What to serve with your Danish Meatballs (Frikadeller) ?
Serve garnished with green onions and with a side of red cabbage and boiled potatoes or sliced on top of some rich Rye bread.
Ingredients in Danish Meatballs
- A mixture of ground meat and ground pork leads to a nice light texture in the meatball.
- Onion – grating the onion before incorporating it into the ground meat not only prevents large chucks on onion in the meatballs but the juice of the onion also helps soften the breadcrumbs.
- Eggs and breadcrumbs to help bind the meatballs.
- The meatballs are simply seasoned with nutmeg, onion, salt and pepper.
- Milk works but heavy cream is preferred and leads to a creamier texture.
How to Make Danish Meatballs
- Mix ground meat, ground pork, onion, breadcrumbs, salt, pepper, nutmeg, and garlic. Slowly add in about 1/4 to 1/2 cup heavy cream. You want the meatballs to be sticky, but not too wet.
- Melt butter in skillet and fry large tablespoon sized meatballs.
- Remove and add the flour to the dripping, slowly add in the rest of the heavy cream. Whisk in parsley, bouillon, salt and pepper.
If you love it, leave a comment below. I would love to hear from you and this would help me with future recipes!
Contact me if you would like to see any of your childhood favorites updated or reinvented.
Danish Meatballs (Frikadeller)
Ingredients
Meatballs
- 3/4 lb ground meat
- 1 lb ground pork
- 1 onion, grated
- 3/4 cup breadcrumbs
- 2 eggs
- Salt and pepper to taste
- 1/4 tsp nutmeg
- 3 cloves garlic, finely mined
Parsley Sauce
- 1/2 cup parsley
- 1 1/2 cup heavy cream, divided
- butter, as needed
- 2 tbsp reserved dripping from cooked meatballs
- 3 tbsp all-purpose flour
- 1 tbsp beef bouillon
Instructions
Meatballs
- Mix all ingredients through to the garlic. Slowly add in 1/4 to 1/2 cup heavy cream until you have a very wet meatball. These should be sticky and not hold a round shape, they should flatten out some after being formed.
- Melt butter in a skillet and drop a large tablespoon sized meatballs into the hot butter.
- Fry on each size, over a medium low heat, until brown. About 3-5 minutes per side, adding more butted as needed.
- Remove from skillet and set aside, tent with foil to keep warm. Make the gravy.
Parsley Sauce
- Add the flour to the drippings in the skillet to make a roux. Cook 1-2 minutes, stirring constantly. You do not want to get any color on the roux.
- Slowly add in the heavy cream until a nice gravy consistency is achieved. Whisk in parsley, bouillon, salt, and pepper.
- Serve garnished with green onions and with a side of red cabbage.
