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!

5 from 1 vote

Print Pin

Course: Main Course

Cuisine: American, Danish

Keyword: Beef Bouillon, Breadcrumbs, Egg, Garlic, Ground Meat, Ground Pork, Heavy Cream, Nutmeg, Onion, Parsley

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: 8

Calories: 447kcal

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

Get Recipe Ingredients

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.

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.

Nutrition

Tried this recipe?Mention @mimisrecipebox or tag #mimisrecipebox!