Frikadeller with brown gravy and green salad | Nordmad
Dinner

Frikadeller with brown gravy and green salad | Nordmad

Classic Danish frikadeller with homemade brown gravy and a fresh green salad.

TraditionalEverydayDinnerFamily TimeKlassikerDansk
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Rate:
1.0 (1)
40 min total
4 servings
Easy

Ingredients

servings

  • Frikadeller

    • 500 g ground pork (8–12%)
    • 1 stk onion, finely chopped
    • 1 stk egg
    • 2 spsk wheat flour
    • 100 ml milk
    • 1 tsk salt
    • 1 knsp pepper
    • 30 g butter for frying

  • Brown gravy

    • 40 g butter
    • 2 spsk wheat flour
    • 400 ml water or stock
    • 1 tsk browning (kulør)
    • 1 tsk salt
    • 1 knsp pepper

  • Green salad

    • 1 stk lettuce
    • 0.5 stk cucumber
    • 1 spsk olive oil
    • 1 spsk lemon or vinegar
    • 1 knsp salt

Instructions

  1. 1

    Make the meatball mixture

    1. Stir the ground pork with salt and pepper first, until the mixture turns slightly sticky.
    2. Add onion, egg and flour. Mix together.
    3. Stir in the milk a little at a time until the mixture is cohesive and lightly sticky.
    8 min
    BowlKnifeCutting Board
  2. 2

    Fry the frikadeller

    1. Heat butter in a pan over medium heat.
    2. Shape frikadeller with a spoon (or wet hands) and place them in the pan.
    3. Fry 5–6 minutes per side until golden and cooked through. Keep them warm on a plate.
    15 min
    Medium heat
    Pan
  3. 3

    Make the brown gravy

    1. Melt the butter in a pot. Whisk in the flour to a smooth roux.
    2. Let the roux cook 1 minute so the flour cooks off.
    3. Add stock/water little by little while whisking firmly, until the gravy is smooth.
    4. Let it simmer 3–5 minutes to thicken.
    5. Add browning for color and season with salt and pepper.
    12 min
    Medium heat
    PotMeasuring Cup
  4. 4

    Make the green salad

    1. Rinse and dry the lettuce. Slice the cucumber.
    2. Toss lettuce and cucumber with oil, lemon/vinegar and a pinch of salt.
    5 min
    KnifeCutting BoardBowl
  5. 5

    Serve

    1. Plate the frikadeller, add brown gravy over or beside them, and serve with the green salad.
    2 min

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Details

Nutrition

Calories

480kcal

Protein

27g

Fat

30g

Carbs

18g

Serving Size

350g

Serving

Suggestions

  • • Serve with boiled potatoes and extra gravy.
  • • Top with fresh parsley and serve pickled beets on the side.

Drink Pairings

  • • Alkoholfri: Water with lemon
  • • Öl: Classic lager

Side Pairings

  • • Boiled potatoes
  • • Pickled beets

Dessert Pairings

  • • Apple cake

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 4°C
  • • Method: Store in an airtight container in the refrigerator for up to 3 days. Freeze frikadeller and gravy separately up to 3 months. Reheat frikadeller in a little butter over medium heat; warm the gravy slowly while stirring.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C

Tips

Preparation

  • • Let the mixture rest 10 minutes before frying — it gives firmer frikadeller.
  • • Finely grated onion makes juicier frikadeller than coarsely chopped.

Cooking

  • • Fry the frikadeller in enough butter for a better crust and flavor.
  • • Whisk the gravy thoroughly, especially when adding liquid, to avoid lumps.

Serving

  • • Serve with pickled beets for a classic Danish note.
  • • Make a little extra gravy — it is usually the first thing to run out.

Variations

Flavor

  • diced onion
  • extra pepper

Health

  • leaner meat
  • low-fat milk

Method

  • oven-baked
  • air fryer

Toppings

  • fresh parsley
  • red onion

Author

N

Nordmad

Rolig, nordisk hverdagsmad med fokus på smag og enkelhed.

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Comments

Author

N

Nordmad

Rolig, nordisk hverdagsmad med fokus på smag og enkelhed.

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