Frikadeller with Creamy Dill Sauce
Frikadeller are traditional Danish meatballs, pan-fried to a golden brown and served with a rich, creamy dill sauce. This comforting dish is a staple in Danish homes, often enjoyed for both lunch and dinner.
🧂 Ingredients
- 500 g Ground pork
- 250 g Ground beef
- 1 medium Onion(finely grated)
- 1 large Egg
- 2 tbsp All-purpose flour
- 2 tbsp Oats(rolled oats)
- 100 ml Milk
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg(freshly grated)
- 2 tbsp Butter(for frying)
- 2 tbsp Butter(for sauce)
- 2 tbsp All-purpose flour(for sauce)
- 250 ml Beef broth
- 100 ml Heavy cream
- 2 tbsp Fresh dill(chopped)
- 1 tbsp Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 1
In a large bowl, combine ground pork, ground beef, grated onion, egg, 2 tbsp flour, oats, milk, salt, pepper, and nutmeg. Mix well with your hands until just combined. Do not overmix.
💡 Tip: Grate the onion using the fine side of a box grater or a microplane for a smoother texture. - 2
Cover the bowl and refrigerate the mixture for at least 30 minutes to firm up. This will make shaping the frikadeller easier.
⏱️ 30 minutes - 3
While the meat mixture chills, prepare the sauce. Melt 2 tbsp butter in a saucepan over medium heat. Whisk in 2 tbsp flour and cook for 1-2 minutes until lightly golden.
⏱️ 2 minutes - 4
Gradually whisk in the beef broth, ensuring no lumps form. Bring to a simmer, then stir in the heavy cream and chopped dill. Season with salt and pepper to taste. Simmer gently for 5-7 minutes until the sauce has thickened. Keep warm.
⏱️ 7 minutes - 5
Heat 2 tbsp butter in a large skillet over medium heat. Using a tablespoon, scoop portions of the meat mixture and form them into flattened oval shapes (about 1.5 inches thick).
💡 Tip: Lightly wet your hands to prevent the mixture from sticking. - 6
Fry the frikadeller in batches for about 5-7 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan.
⏱️ 14 minutes💡 Tip: Adjust heat as needed to prevent burning. - 7
Serve the hot frikadeller with the creamy dill sauce, garnished with fresh parsley. Boiled potatoes and red cabbage are traditional accompaniments.
💡 Pro Tips
- ✓For a more authentic flavor, use a mix of pork and veal.
- ✓Don't overwork the meat mixture, as this can lead to tough frikadeller.
- ✓If the mixture is too wet to shape, add a little more flour or oats.
- ✓Frikadeller can be made ahead of time and reheated gently.
🔄 Variations
- Add a pinch of allspice to the meat mixture.
- For a lighter sauce, use milk instead of heavy cream.
- Serve with a side of remoulade sauce.