My grandmother's unbeatable frikadellers, or Danish meatballs!
They are a perfect protein option for eating with baked potatoes, pasta, or even with a side of bread. Anyway, it is always delicious!
A traditional Danish dish, which is an inevitable part of Sunday roast at the grandparents' place.
You can make the mix using only pork or veal, depending on your personal preference.
If you don’t have a stand mixer, you can mix it by hand.
Add 500 g of ground veal and 500 g of ground pork to the bowl of a stand mixer
Add 300 g of small diced bacon
Use a paddle attachment on medium speed until just mixed
Add 1½ cups of all-purpose flour, 2 tsp of black pepper powder and salt to taste
Grate nutmeg to taste
Mix on medium-high speed until thoroughly combined
Add 2 eggs and mix on medium speed to incorporate
Trim, peel, and roughly chop 500 g of shallots
Add the shallots and 500 ml of milk to a blender. Blend on high speed until smooth and homogeneous
Add the milk and shallot mixture to the stand mixer in batches, while beating on low speed, until completely incorporated
Transfer the mixture to a container and place in the refrigerator for 30m to chill
Add extra virgin olive oil to taste and 2 tbsp of butter to a frying pan over medium heat until it melts
Add salt to taste and mix
Preheat the oven to 180 °C
Use your hands to form 2 tbsp of the meat farce into an oval shape. Add to the frying pan and repeat the process with the remaining mixture
Fry the meatballs until both sides are deep brown
Add ½ tbsp of butter and 1 bunch of sage. When the butter melts, transfer them to a baking dish. Repeat the entire process with the remaining farce
Add 1 tbsp of butter to the frying pan and let it melt. Pour it on top of the meatballs
Bake the meatballs in the oven for 6m until fully cooked. The grandma’s frikadeller is ready
Enjoy! It is so juicy and delicious!
Yield 20 pieces
Ground Pork500 g
Ground Veal500 g
Small Diced Bacon300 g
Small Sage3 bunches
All-Purpose Flour1½ cups
Extra Virgin Olive Oilto taste
Black Pepper Powder2 tsp