Frikadeller Delight: Authentic Danish Meatballs with Creamy Dill Sauce

Dive into the heart of Danish comfort food with this classic recipe for frikadeller, or Danish meatballs, served with a luscious, creamy dill sauce. These tender, savory meatballs are a staple in Danish homes, perfect for a cozy weeknight dinner or a festive gathering. This recipe offers a step-by-step guide to creating authentic frikadeller that will transport you to a Scandinavian kitchen.

What are Frikadeller?

Frikadeller are not your average meatballs. They are typically flatter and less dense than Italian or Swedish meatballs, boasting a uniquely soft and almost airy texture. This is achieved through a specific blend of ground meats, breadcrumbs soaked in milk, and a delicate balance of spices. The addition of finely chopped onions and fresh herbs contributes to their distinct flavor profile. In Denmark, frikadeller are often served with boiled potatoes, brown gravy (brun sovs), red cabbage, or, as in this recipe, a creamy dill sauce.

Why This Recipe Works

This recipe aims to recreate the traditional flavors and textures of Danish frikadeller. It emphasizes the importance of using high-quality ingredients and following specific techniques to achieve the perfect result. Here’s why this recipe stands out:

• Authentic Flavor: The blend of ground pork and beef provides a balanced savory flavor that is characteristic of Danish frikadeller.
• Tender Texture: Soaking the breadcrumbs in milk is crucial for creating a light and airy texture. It prevents the meatballs from becoming dry and tough.
• Creamy Dill Sauce: The dill sauce is a perfect complement to the savory meatballs, adding a refreshing and tangy element to the dish. The sauce’s richness balances the meat’s savoriness.
• Detailed Instructions: The recipe provides clear and concise instructions, making it easy for even novice cooks to achieve success. Each step is explained thoroughly to eliminate guesswork.
• Tips and Tricks: Throughout the recipe, you’ll find helpful tips and tricks to ensure your frikadeller turn out perfectly every time.

Ingredients

For the Frikadeller:

• 500g (1.1 lbs) ground pork
• 500g (1.1 lbs) ground beef
• 1 large onion, finely chopped
• 1 cup breadcrumbs (preferably stale white bread, crusts removed)
• 1 cup milk
• 2 large eggs
• 2 tablespoons all-purpose flour
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground nutmeg
• Butter and oil for frying (equal parts, about 2 tablespoons each)

For the Creamy Dill Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• ½ cup heavy cream
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon lemon juice
• Salt and pepper to taste

Equipment

• Large mixing bowl
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Large skillet or frying pan
• Whisk

Instructions

Part 1: Preparing the Frikadeller Mixture

1. Soak the Breadcrumbs: In a large mixing bowl, combine the breadcrumbs and milk. Let them soak for at least 10 minutes, or until the breadcrumbs are softened and have absorbed most of the milk. This step is crucial for creating a tender texture in the frikadeller. The milk-soaked breadcrumbs act as a binding agent and keep the meatballs moist during cooking.
2. Combine the Meats: Add the ground pork and ground beef to the bowl with the soaked breadcrumbs. Using your hands (or a sturdy spoon), gently mix the meats together. Avoid overmixing, as this can make the frikadeller tough.
3. Add the Onions and Herbs: Incorporate the finely chopped onion, parsley, salt, pepper, and nutmeg into the meat mixture. Ensure the spices are evenly distributed throughout the mixture. The onion adds a savory depth of flavor, while the parsley provides a fresh, herbaceous note. Nutmeg adds a warm, subtle spice.
4. Bind the Mixture: Crack the eggs into the bowl and add the all-purpose flour. Gently mix everything together until well combined. Again, avoid overmixing. The eggs act as a further binding agent, and the flour helps to create a slight crust on the frikadeller during frying.
5. Rest the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This allows the flavors to meld together and helps the frikadeller hold their shape during cooking. Letting the mixture rest also allows the breadcrumbs to fully absorb the moisture, resulting in a more tender meatball.

Part 2: Frying the Frikadeller

1. Heat the Fat: In a large skillet or frying pan, heat equal parts butter and oil over medium heat. The combination of butter and oil provides both flavor and a higher smoke point, preventing the butter from burning. The fat should be hot but not smoking.
2. Shape the Frikadeller: Remove the meat mixture from the refrigerator. Using a spoon or your hands, shape the mixture into oval-shaped patties, about 2-3 inches in diameter and ½ inch thick. The size and shape are traditional for frikadeller, but you can adjust them to your preference.
3. Fry the Frikadeller: Carefully place the frikadeller in the hot skillet, ensuring not to overcrowd the pan. Overcrowding will lower the temperature of the oil and result in steamed, rather than fried, meatballs. Cook the frikadeller for about 5-7 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 160°F (71°C).
4. Drain and Rest: Remove the cooked frikadeller from the skillet and place them on a plate lined with paper towels to drain any excess fat. Let them rest for a few minutes before serving. Resting allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender meatball.

Part 3: Making the Creamy Dill Sauce

1. Make a Roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. Be careful not to burn the roux, as this will give the sauce a bitter flavor.
2. Add the Broth: Gradually whisk in the chicken broth, ensuring there are no lumps. Continue whisking until the sauce is smooth. The broth provides the base flavor for the sauce.
3. Simmer the Sauce: Bring the sauce to a simmer and cook for about 5-7 minutes, or until it has thickened slightly. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
4. Add the Cream and Dill: Stir in the heavy cream and fresh dill. The heavy cream adds richness and creaminess to the sauce, while the dill provides a fresh, herbaceous flavor.
5. Season to Taste: Season the sauce with salt and pepper to taste. Add the lemon juice for a touch of acidity, which will balance the richness of the sauce.
6. Serve: Pour the creamy dill sauce over the cooked frikadeller and serve immediately.

Tips for Perfect Frikadeller

• Use High-Quality Ingredients: The quality of your ingredients will directly impact the flavor of your frikadeller. Use fresh, high-quality ground meats and fresh herbs whenever possible.
• Don’t Overmix: Overmixing the meat mixture can result in tough frikadeller. Mix the ingredients gently until just combined.
• Chill the Mixture: Chilling the meat mixture allows the flavors to meld together and helps the frikadeller hold their shape during cooking.
• Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature of the oil and result in steamed, rather than fried, meatballs. Cook the frikadeller in batches.
• Use a Thermometer: Use a meat thermometer to ensure the frikadeller are cooked through. The internal temperature should reach 160°F (71°C).
• Adjust the Seasoning: Taste the meat mixture before cooking and adjust the seasoning to your liking. You may want to add more salt, pepper, or other spices.
• Add a touch of baking powder: Some Danish cooks swear by adding a pinch (about 1/4 teaspoon) of baking powder to the meat mixture. This is said to contribute to an even lighter and more airy texture.

Variations

• Herbs: Experiment with different herbs, such as chives, thyme, or marjoram.
• Spices: Add a pinch of ground cloves or allspice for a warmer flavor.
• Vegetables: Finely grated carrots or zucchini can be added to the meat mixture for extra moisture and nutrients.
• Smoked Paprika: Add a teaspoon of smoked paprika to the meat mixture for a smoky flavor.
• Gravy Instead of Dill Sauce: Serve the frikadeller with traditional Danish brown gravy (brun sovs) instead of dill sauce.
• Add a touch of cream cheese: For an even creamier sauce, stir in a tablespoon or two of cream cheese at the end.

Serving Suggestions

Frikadeller are a versatile dish that can be served in a variety of ways. Here are some serving suggestions:

• Traditional Danish Dinner: Serve the frikadeller with boiled potatoes, creamy dill sauce, and pickled red cabbage (rødkål).
• Open-Faced Sandwiches: Use the frikadeller as a topping for open-faced sandwiches (smørrebrød). Top with dill sauce, pickled cucumbers, and fresh dill.
• Side Dish: Serve the frikadeller as a side dish with roasted vegetables or a green salad.
• Lunchbox: Pack the frikadeller in a lunchbox for a delicious and satisfying midday meal.
• Party Appetizer: Serve smaller frikadeller as a party appetizer with a dipping sauce.

Storage Instructions

Frikadeller: Cooked frikadeller can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a skillet or microwave before serving.

Creamy Dill Sauce: Creamy dill sauce is best served fresh, but it can be stored in an airtight container in the refrigerator for up to 2 days. The sauce may thicken upon refrigeration, so you may need to add a little milk or broth when reheating to achieve the desired consistency.

Make Ahead Tips

• Prepare the Meat Mixture: The meat mixture can be prepared up to 24 hours in advance and stored in the refrigerator. This allows the flavors to meld together and saves time on the day of cooking.
• Make the Dill Sauce: The dill sauce can be made up to 2 days in advance and stored in the refrigerator. Reheat gently before serving.
• Shape the Frikadeller: The frikadeller can be shaped ahead of time and stored in the refrigerator until ready to cook.

Nutritional Information (per serving, approximate)

Note: Nutritional information is approximate and may vary depending on specific ingredients and portion sizes.

• Calories: 450-550
• Protein: 30-35g
• Fat: 30-40g
• Carbohydrates: 15-20g

Conclusion

These Danish meatballs with creamy dill sauce are a delightful and comforting dish that is sure to impress. With their tender texture and savory flavor, they are a perfect addition to any meal. Follow this recipe carefully, and you’ll be transported to the heart of Denmark with every bite. Enjoy your homemade frikadeller!

FAQ

Q: Can I use ground turkey or chicken instead of pork and beef?

A: While traditionally made with pork and beef, you can substitute ground turkey or chicken for a leaner version. However, the flavor and texture will be slightly different. You may need to add a little extra fat (such as olive oil) to the mixture to prevent the meatballs from becoming too dry.

Q: Can I freeze the frikadeller?

A: Yes, cooked frikadeller can be frozen. Allow them to cool completely before placing them in a freezer-safe container or bag. They can be stored in the freezer for up to 2-3 months. Thaw them in the refrigerator overnight before reheating.

Q: Can I make the dill sauce without heavy cream?

A: Yes, you can substitute half-and-half or milk for heavy cream in the dill sauce. However, the sauce will be less rich and creamy. You may also need to add a little more flour to thicken the sauce if you use milk.

Q: What is the best way to reheat frikadeller?

A: Frikadeller can be reheated in a skillet over medium heat, in the oven at 350°F (175°C), or in the microwave. If reheating in a skillet, add a little butter or oil to prevent sticking. If reheating in the oven, place the frikadeller on a baking sheet and cover with foil to prevent them from drying out. If reheating in the microwave, heat in short intervals (30 seconds) to avoid overcooking.

Q: Can I use dried dill instead of fresh dill?

A: While fresh dill is preferred for its brighter flavor, you can use dried dill in a pinch. Use about 1 teaspoon of dried dill for every 2 tablespoons of fresh dill. Keep in mind that dried dill has a more concentrated flavor, so use it sparingly.

Q: What can I serve with frikadeller besides potatoes and red cabbage?

A: Frikadeller are delicious with a variety of side dishes, including roasted vegetables (such as carrots, parsnips, and Brussels sprouts), a green salad, mashed potatoes, or rice. They also pair well with pickled cucumbers or beetroot.

Q: How can I prevent the frikadeller from sticking to the pan?

A: Make sure the skillet is properly heated before adding the frikadeller. Use a non-stick skillet or add enough butter and oil to coat the bottom of the pan. Avoid overcrowding the pan, as this can lower the temperature of the oil and cause the frikadeller to stick.

Q: Can I add garlic to the frikadeller?

A: While not traditionally included in frikadeller, you can add a clove of minced garlic to the meat mixture for extra flavor. However, be careful not to add too much, as it can overpower the other flavors.

Q: My frikadeller are falling apart. What am I doing wrong?

A: If your frikadeller are falling apart, it could be due to a few reasons:

• Not enough binding: Make sure you are using enough eggs and breadcrumbs in the meat mixture. The eggs act as a binding agent, while the breadcrumbs absorb excess moisture.
• Overmixing: Overmixing the meat mixture can break down the proteins and cause the frikadeller to become crumbly. Mix the ingredients gently until just combined.
• Not chilling the mixture: Chilling the meat mixture allows the flavors to meld together and helps the frikadeller hold their shape during cooking.

Q: My frikadeller are dry. How can I make them more moist?

A: If your frikadeller are dry, it could be due to the following reasons:

• Overcooking: Overcooking the frikadeller will cause them to dry out. Use a meat thermometer to ensure they are cooked through but not overcooked.
• Not enough fat: Make sure you are using a combination of ground pork and ground beef, as pork has a higher fat content. You can also add a little extra fat (such as olive oil) to the meat mixture.
• Not enough liquid: Make sure the breadcrumbs are properly soaked in milk before adding them to the meat mixture. You can also add a tablespoon or two of milk or broth to the meat mixture for extra moisture.

Enjoy your delicious homemade Frikadeller! Velbekomme!