Frikadeller (Danish Meatballs and Gravy)
- Ready In:
- 3⁄4 lb ground pork
- 3⁄4 lb ground veal
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 big onion, minced
- 2 tablespoons flour
- 1 egg
- 4 tablespoons butter (Danish is the best)
- 4 tablespoons flour
- 3 cups beef stock
- 3 tablespoons white vinegar
- salt and pepper, to taste
- 3 tablespoons sherry wine
- 1 teaspoon dill (optional)
- Mix meat and onions together. Add egg and mix again. Add flour and remaining ingredients.
- Using a melon baller or small spoon, form into melon ball sized balls. Place on waxed paper and slightly squish each ball so it is flattened slightly.
- Melt butter in frying pan and cook balls for 10 min on each side at medium heat. While frying the balls on the last side to be browned, make the gravy.
- Melt butter over low heat in a medium saucepan. Add flour and stir until smooth. Add half of the meat stock slowly while constantly stirring. Raise heat to high and bring to a boil. Add rest of the stock along with the vinegar and boil for 3 minutes, while constantly stirring. Add pepper and salt. Add sherry and dill, if using, at the very end, just before removing from heat. Remove from heat, allow gravy to cool for 4-5 minutes, while stirring constantly.
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Very tasty meal with tender meatballs. Apparently, Danish gravy (over meatballs, anyway) is on the thin side, but it can always be thickened up with a little Wondra. It's actually more like a sauce than a gravy, now that I think of it. It was an interesting and nice change from the Swedish version. ZWT9