Danish Meatballs (Frikadeller)

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey offers lower fat content while still being flavorful.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthier fats and is a versatile cooking option.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and can enhance flavor without meat.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats are a healthier alternative, adding fiber without sacrificing texture.

Combine beef, pork and onion. Add breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and sage leaves. It works best if you mix it with your hands.

Slowly add half & half for consistency. You want the mixture to be slightly sticky, you shouldn't be able to form them into a perfect ball. Coat large skillet well with butter. Drop clumps of mixture (a heaping tablespoon-size) onto the skillet.

Fry on medium to medium-low heat until browned. Press the meat down lightly with a fork so it flattens out a little. It should look like a small, but fat hamburger. Flip and brown on the other side, approximately 3-5 minutes. Add more butter with each batch.

Remove meatballs from the skillet, and use the same skillet to make the gravy using the brown bits and drippings from the meatballs. Add the flour to the drippings to form a roux. Add butter if needed.

Slowly add cream or milk until mixture reaches gravy consistency. Add beef bouillon, salt & pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens