Danish Frikadeller with Parsley and Gravy
Traditional Danish Meat Patties
These succulent Danish meat patties, known as Frikadeller, are seasoned to perfection and paired with a rich gravy, bringing a taste of Denmark right to your table.
- 1 h 10 min
- 4
- Easy
Ingredients
For the Frikadeller
For the Gravy
For the Parsley Garnish
Preparation
Marinating the Frikadeller
Combine ingredients
In a large bowl, combine ground pork, chopped onion, egg, milk, and breadcrumbs.
Ensure the milk is at room temperature to prevent curdling.
Season and mix
Season with salt and pepper. Mix thoroughly until well combined.
Chill mixture
Cover and refrigerate for 30 minutes to allow flavors to meld.
Allow the meat mixture to rest in the fridge for at least 30 minutes before shaping into patties.
Preparing the Gravy
Melt butter
In a small saucepan over medium heat, melt butter.
Form roux
Stir in flour to form a roux, cooking until golden brown.
Add broth
Gradually whisk in beef broth, stirring constantly until smooth and slightly thickened.
For a smoother gravy, strain any lumps using a fine mesh sieve.
Cooking Process
Shaping and Frying Frikadeller
Shape the meat mixture into small round patties, about the size of a golf ball, and flatten slightly. Heat oil in a skillet over medium heat and cook frikadeller until golden brown and cooked through.
Thickening the Gravy
Continually stir the gravy until it reaches your preferred consistency.
Final Touch
Add salt and pepper to the gravy, adjusting seasoning to taste.
Plating & Serving
Danish Frikadeller with Parsley and Gravy
Danish Frikadeller with Parsley and Gravy
Serve Warm
Serve the Frikadeller warm on a plate, drizzled with thick gravy and garnished with fresh chopped parsley.