Frikadeller
Description
Meatballs just like grandma made and her mom before her! A classic Danish recipe, beef and pork frikadeller with creamy gravy is traditionally served at family dinners and even weddings.
Ingredients
- 1 cup soft bread crumbs
- 1/2 cup finely chopped onion
- 1/3 cup 2% milk
- 1 large egg, lightly beaten
- 3 tablespoons minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound ground beef
- 1 pound bulk pork sausage
- 2 tablespoons canola oil
- 1 to 3 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 3/4 teaspoon beef bouillon granules
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1-3/4 cups 2% milk
Directions
- In a large bowl, combine the first 7 ingredients. Add beef and sausage; mix lightly but thoroughly. Shape 1/4 cupfuls of mixture into 18 meatballs; flatten to 1-in. thickness.
- In a large skillet, heat oil and 1 tablespoon butter over medium-low heat; cook meatballs in batches 8-9 minutes on each side or until a thermometer reads 160°. Remove meatballs from pan, reserving 1/4 cup drippings in pan. (If necessary, add additional butter to the drippings to reach 1/4 cup.)
- For gravy, stir flour, bouillon granules, pepper and salt into drippings until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with meatballs.
