Traditional Danish pork-veal patties with lighter texture and flatter oval shape than Swedish meatballs. Seasoned simply with onion and white pepper, pan-fried until golden, and served with potatoes, red cabbage, and gravy for classic Danish comfort food.
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14 items
Whisk together flour and milk in large bowl until smooth with no lumps
Add ground pork, ground veal, onion, eggs, white pepper, and salt to flour mixture
Mix thoroughly with wooden spoon or hands until well combined and mixture is smooth
Let mixture rest in refrigerator for 10 minutes to firm up slightly
Shape mixture into oval patties about 8-10 cm long and 1.5 cm thick using two spoons dipped in cold water
Heat butter and oil in large frying pan over medium heat until butter foam subsides
Working in batches, gently place frikadeller in pan and fry for 4-5 minutes on first side without moving
Carefully flip frikadeller and fry second side for 4-5 minutes until golden brown and cooked through
Transfer cooked frikadeller to plate and keep warm, reserving pan drippings
Add butter for gravy to pan drippings over medium heat and melt completely
Whisk in flour and cook, stirring constantly, for 2 minutes to create roux
Gradually whisk in stock, scraping up browned bits from bottom of pan
gravy, whisking occasionally, until thickened to desired consistency, about 3-4 minutes
Stir in optional cream if using and adjust seasoning with salt and pepper
