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Frikadeller med Persillesovs og Kartofler
A quintessential Danish comfort food, Frikadeller are pan-fried meatballs, typically made from a mixture of pork and veal, served with a creamy parsley sauce and boiled potatoes. This dish embodies simple, hearty Danish home cooking.
đ§ Ingredienser
- 300 g Ground pork
- 200 g Ground veal
- 1 medium Onion(finely chopped)
- 1 large Egg
- 100 ml Milk
- 50 g All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Butter(for frying)
- 800 g Potatoes(peeled and quartered)
- 50 g Butter(for sauce)
- 50 g All-purpose flour(for sauce)
- 500 ml Milk(for sauce)
- 0.5 cup Fresh parsley(chopped)
- 0.5 tsp Salt(for sauce)
- 0.25 tsp White pepper(for sauce)
đšâđł Instruktioner
- 1
In a large bowl, combine ground pork, ground veal, finely chopped onion, egg, milk, flour, salt, and pepper. Mix gently until just combined; do not overmix.
đĄ Proffstips: Overmixing can lead to tough frikadeller. - 2
Shape the mixture into oval-shaped patties, about 2-3 cm thick. You should get about 8-10 frikadeller.
đĄ Proffstips: Moisten your hands with a little water to prevent sticking. - 3
Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
- 4
Melt butter in a large skillet over medium heat. Fry the frikadeller for about 5-7 minutes per side, until golden brown and cooked through.
đĄ Proffstips: Cook in batches if necessary to avoid overcrowding the pan. - 5
While the frikadeller are frying, prepare the parsley sauce. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
- 6
Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens.
đĄ Proffstips: Ensure the sauce is smooth before adding the milk to avoid lumps. - 7
Stir in the chopped parsley, salt, and white pepper. Simmer for another 2-3 minutes.
- 8
Serve the hot frikadeller with the boiled potatoes and generous amounts of parsley sauce.
đĄ Proffstips
- âFor a richer flavor, you can add a tablespoon of finely chopped chives to the meat mixture.
- âIf you prefer a crispier exterior, use a bit more butter or a mix of butter and oil for frying.
- âLeftover frikadeller can be enjoyed cold in a smĂžrrebrĂžd.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a tablespoon of Dijon mustard to the meat mixture for a slight tang.
- Serve with pickled beetroot or cucumber salad for a refreshing contrast.