Danish Frikadeller with Parsley and Gravy
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Frikadeller
- 1
Combine ingredients
In a large bowl, combine ground pork, chopped onion, egg, milk, and breadcrumbs.
Tip: Ensure the milk is at room temperature to prevent curdling.
- 2
Season and mix
Season with salt and pepper. Mix thoroughly until well combined.
- 3
Chill mixture
Cover and refrigerate for 30 minutes to allow flavors to meld.
Tip: Allow the meat mixture to rest in the fridge for at least 30 minutes before shaping into patties.
Preparing the Gravy
- 1
Melt butter
In a small saucepan over medium heat, melt butter.
- 2
Form roux
Stir in flour to form a roux, cooking until golden brown.
- 3
Add broth
Gradually whisk in beef broth, stirring constantly until smooth and slightly thickened.
Tip: For a smoother gravy, strain any lumps using a fine mesh sieve.
How to Make Danish Frikadeller with Parsley and Gravy
Total time: 1 h 33 min · Yields 4 servings
- 1
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.
- 2
Thickening the Gravy
Continually stir the gravy until it reaches your preferred consistency.
- 3
Final Touch
Add salt and pepper to the gravy, adjusting seasoning to taste.
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