Served with brown gravy, boiled potatoes and carrots
Recipe for butter-fried meatballs
The Danish classic, frikadeller.
Ours are made from 100% pork, and the minced meat mixture should be prepared in advance, allowing it to rest and develop its fine flavor.
Served with boiled carrots, boiled potatoes, and brown gravy.
Servings: Portions
Butter-fried meatballs
Served with brown gravy, boiled potatoes and carrots
Ingredients
- 500 gram Minced pork
- 1 pcs. Egg
- 6 gram Coarse salt
- 2 gram Pepper
- 30 gram Milk
- 1 pcs. Onion
- 16 gram Wheat Flour
- 50 gram Butter (For frying)
- 10 pcs. Potato Small
- 10 pcs. Carrots Small
- 16 gram Wheat Flour
- 200 gram Milk
- 10 gram Butter
- 5 gram Gravy Color
- Spices Salt, pepper, sugar, lemon, and vinegar
Instructions
Meatballs
- Finely grate an onion and place it in a bowl along with salt, pepper, flour, eggs, and minced pork. Mix it well until everything is nicely combined into a smooth and soft mixture.
- Place the mixture in the fridge and let it rest.
- 20-30 minutes before frying the meatballs, take the mixture out and let it sit on the kitchen counter.
- Melt plenty of butter in a pan, shape the meatballs using a tablespoon and fry them for 5-7 minutes on each side over medium heat.
- When the meatballs are turned, spoon melted butter over them.
- They are now ready to serve.
Boiled Potatoes and Carrots
- Peel the potatoes and carrots, and boil them in salted water for about 20 minutes.
- If you poke the potatoes with a sharp knife, they should fall off when you lift the knife. That's how you know they are ready.
- Keep 4 dl of the boiling water; it will be used for the gravy.
- In this recipe, the potatoes were nice, so they were just washed/rinsed, and the peel was left on.
Brown Gravy
- When the meatballs are done, place them in a baking dish and either put them in the oven at 150 degrees Celsius (302 degrees Fahrenheit) or cover with foil.
- Turn up the heat for the pan with the cooking fat/butter and let it heat up for a few minutes.
- Add the flour to the pan and whisk well so it absorbs the butter. Ensure it doesn't form lumps.
- Pour the milk into the pan and continue whisking to remove all lumps.
- Add 1 dl of the potato boiling water to the gravy and when it thickens, continue adding 1 dl of liquid to the gravy.
- Add cooking brown and whisk until the gravy has the right consistency.
- Season with salt, pepper, lemon juice, vinegar, and sugar.
