Grandma’s Frikadeller with Creamy Potatoes
This dish is the perfect combination for a Sunday roast at your grandparents’ house! The juicy meatballs combine perfectly with the creamy potatoes. Every single bite is delicious!
Trim, peel, and thinly slice <quantity>1</quantity> large shallot. Transfer to a large saucepan
Trim, peel, and thinly slice <quantity>1</quantity> large garlic clove. Add to the saucepan
Preheat the oven to <temperature>180<unit>°C</unit></temperature>
Wash and thinly slice <quantity>4</quantity> large potatoes, leaving the skin on. Reserve
Add <quantity>1<unit>tbsp</unit></quantity> of butter to the saucepan. Cook over low heat until the shallots are translucent, stirring occasionally
Add <quantity>500<unit>g</unit></quantity> of ground veal and <quantity>500<unit>g</unit></quantity> of ground pork to the bowl of a stand mixer
Add <quantity>300<unit>g</unit></quantity> of small diced bacon
Use a paddle attachment on medium speed until just mixed
Add <quantity>1½<unit>cups</unit></quantity> of all-purpose flour, <quantity>2<unit>tsp</unit></quantity> of black pepper powder and salt to taste
Grate nutmeg to taste
Mix on medium-high speed until thoroughly combined
Add <quantity>2</quantity> eggs and mix on medium speed to incorporate
Trim, peel, and roughly chop <quantity>500<unit>g</unit></quantity> of shallots
Add the shallots and <quantity>500<unit>ml</unit></quantity> 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 <quantity>2<unit>cups</unit></quantity> of heavy cream to the saucepan
Add <quantity>¾<unit>cup</unit></quantity> of milk and stir to combine
Add the sliced potatoes and make sure they are submerged
Add <quantity>1<unit>sprig</unit></quantity> of rosemary, <quantity>1<unit>sprig</unit></quantity> of thyme, and <quantity>1<unit>sprig</unit></quantity> of sage. Cook over low heat until the potatoes are tender
Strain the liquid and reserve both the liquid and potatoes
Transfer the liquid back to the saucepan. Season with black pepper and salt to taste
Grate nutmeg to taste and stir
Transfer the potatoes, without the herbs, to a baking dish. Evenly spread the slices
Pour the liquid mixture over the potatoes
Cover with a generous amount of grated aged cheese
Bake at <temperature>180<unit>°C</unit></temperature> until the cheese is bubbly and browned. The creamy baked potato is ready
Add extra virgin olive oil to taste and <quantity>2<unit>tbsp</unit></quantity> of butter to a frying pan over medium heat until it melts
Add salt to taste and mix
Use your hands to form <quantity>2<unit>tbsp</unit></quantity> 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 <quantity>½<unit>tbsp</unit></quantity> of butter and <quantity>1<unit>bunch</unit></quantity> of sage. When the butter melts, transfer them to a baking dish. Repeat the entire process with the remaining farce
Add <quantity>1<unit>tbsp</unit></quantity> 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
Place <quantity>1</quantity> large spoon of the Creamy Baked Potato on each plate
Add <quantity>2</quantity> meatballs on each plate and drizzle some of the remaining oil from the cooking
The grandma’s frikadeller with creamy potatoes is ready! Enjoy it with your loved ones!
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