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Danish Meatballs (Frikadeller)

Danish Meatballs (Frikadeller)

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Main Course
Cuisine: American, Danish
Calories: 447
Ingredients Method Notes

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

Method
 

Meatballs
  1. 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. 
  2. Melt butter in a skillet and drop a large tablespoon sized meatballs into the hot butter.   
  3. Fry on each size, over a medium low heat, until brown.  About 3-5 minutes per side, adding more butted as needed. 
  4. Remove from skillet and set aside, tent with foil to keep warm.  Make the gravy. 
Parsley Sauce
  1. 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. 
  2. Slowly add in the heavy cream until a nice gravy consistency is achieved.  Whisk in parsley, bouillon, salt, and pepper.   
  3. Serve garnished with green onions and with a side of red cabbage. 
    Danish Meatballs (Frikadeller)

Notes

*Please note that the amount of calories and nutritional value per serving is provided as a guide only, as ingredients and cooking methods can vary greatly. Percent Daily Values based on a 2,000 calorie diet.