This recipe for Frikadeller is my new favorite for a fall appetizer or main meal. These Danish meatballs come smothered in a creamy, sage gravy that will make you fall in love.
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Why Make This Recipe?
- “Travel” to Denmark: Denmark is known for its delicious meat-based recipes, and these frikadeller are no exception. If you want to “visit” Denmark, make these meatballs and you’ll be experiencing Danish culture from your kitchen in no time!
- One Pan Meal: There’s nothing better than making a full meal and only having to wash one pan at the end. You’re welcome 😉
- Cozy Fall Vibes: The sage-y, umami goodness of this dish brings about that hygge feel that the Danish are famous for. You’ll love this dish in fall and winter!
- {Bonus} THE GRAVY: Have you ever had the meatballs in the Ikea cafeteria? My version of Nordic meatballs, these Danish Frikadeller, are even better (yeah, I went there). The gravy makes the recipe, and this cream-based gravy is to die for.
What Goes in This Recipe?
- Breadcrumbs: I used whole wheat breadcrumbs, but you can also use typical breadcrumbs. Make sure that the breadcrumbs you’re using aren’t seasoned! If you want to try a gluten free meatball recipe, try my recipe for Kanda from Central African Republic.
- Seltzer Water: Seltzer water should be easy to find in your local grocery store. Again, make sure that you’re using an unflavored option. The bubbles in seltzer water achieves a light, airy texture for your meatballs!
- Sage Leaves: I think, honestly, that the sage leaves are the key to why this recipe is so delicious. I used fresh sage leaves that I buy in a container from my local grocery store. You can chop up your sage leaves, but I choose instead to add them into the gravy full.
- Onion: I used a yellow onion. I grated my onion on a cheese grater, so that it incorporated easier into the meat. If you don’t have a cheese grater, chop the onion up very finely, as you don’t want large chunks of onion in your meatballs!
Instructions
Step 1: Make Meatballs
In a large bowl, combine all of the meatball ingredients except for the seltzer water. Use your hands to mix the ingredients together, ensuring that the spices combine evenly.
When the mixture is combined, use your hands to form a well in the center of the meat and add the seltzer water. Again, use your hands to combine. The mixture should be a little sticky but not wet.
Step 2: Cook Meatballs
Heat some butter in a cast-iron skillet on the stove. Place your meatballs in the skillet over medium heat, turning occasionally until all sides are brown.
Place a lid over the pan when you’re not turning the meatballs to allow the heat to stay inside. Continue cooking in this manner until the meatballs are cooked through.
When done, remove the meatballs from the skillet and set aside on a plate.
Step 3: Make Gravy
Once the meatballs are removed, melt more butter in the pan. Add the flour and mix so that a paste forms.
Then, pour the heavy whipping cream into the pan and add the bouillon cube. Stir until the bouillon cube dissolves, then add the sage leaves. Continue stirring until the gravy thickens to your desired texture.
Add the meatballs back into the gravy, cover and let sit for about 2-3 minutes until the meatballs are warmed up. Enjoy!
Expert Tips
- If you find that the centers of your meatballs are taking a while to cook, you can always finish them off in the microwave 😉 You will always get better results from cooking the meatballs in their entirety on the stove, but I always keep this tip in the back of my mind for when I’m in a hurry. Simply put your meatballs on a microwave-safe dish and heat for about 1-2 minutes.
- If you find that your gravy is not thickening, you can always add a bit more flour to the gravy, 1 tsp at a time. Only do this after you’ve been stirring for longer than about 10 minutes, as sometimes it takes a while for the gravy to thicken.
- You can also make this recipe using only pork or only beef, but I find that the best tasting option comes from the combination of the two meats.
Recipe FAQs
When is Frikadeller Eaten?
Frikadeller is an incredibly common meal in Denmark, so it is eaten very frequently. It is normally eaten as a main course at dinner, as an appetizer (my favorite), or even on smørrebrød during lunch.
If eaten on smørrebrød, the Frikadeller would be served on a slice of toasted rye bread.
You can eat frikadeller either warm or cold.
What Does Frikadeller Mean?
Frikadeller are meatballs served in Denmark. This recipe for Frikadeller comes with a creamy, sage gravy that adds delicious flavor to the meatballs.
Did you like this recipe for Frikadeller from Denmark? If so, make sure to check out these other delicious meatball recipes on The Foreign Fork!:
And don’t forget these other Danish classics:
- Glogg
- Stegt flæsk
Frikadeller (Danish Meatballs) with Creamy Gravy
Ingredients
Meatball Ingredients:
- ½ lb ground pork
- ½ lb ground beef
- ¼ cup breadcrumbs
- ⅓ cup yellow onion, grated
- ½ tsp Nutmeg
- 2 tbsp milk
- 1 egg
- 2 tbsp seltzer water
- Salt and pepper
- 2 tbsp butter, for pan frying
Gravy Ingredients:
- 1 tbsp butter
- 2 tbsp flour
- 1 cup heavy whipping cream
- 1 Beef bouillon cube
- 5 sage leaves, or more to taste
Instructions
- In a large bowl, combine all meatball ingredients except for the selter water and butter and mix together with a wooden spoon or your hands.
- Form a well in the center of the meat mixture and pour the seltzer water into it. Combine again.
- Use your hands to form the meat into about 18 meatballs.
- Add 2 tbsp of butter into a cast iron skillet or thick-bottomed pan. Add the meatballs into the pan and turn to medium-high heat, using tongs to flip occasionally until they are cooked through. Cover with a lid between turns to keep the heat in.
- When the meatballs are cooked through, use tongs to remove them from the pan and set aside on a plate.
- Melt 1 tbsp of butter in the pan and then add the flour, mixing with a wooden spoon to form a paste.
- Add the heavy cream into the pan and the beef bouillon cube, stirring over medium heat to dissolve the cube. Add sage leaves into the pan. Continue stirring until the gravy thickens.
- Put the meatballs back into the pan with the gravy, cover, and cook for another 2-3 minutes. Serve and enjoy!
Notes
- Breadcrumbs: I used whole wheat breadcrumbs, but you can also use typical breadcrumbs. Make sure that the breadcrumbs you’re using aren’t seasoned! If you want to try a gluten free meatball recipe, try my recipe for Kanda from Central African Republic.
- Seltzer Water: Seltzer water should be easy to find in your local grocery store. Again, make sure that you’re using an unflavored option. The bubbles in seltzer water achieves a light, airy texture for your meatballs!
- Sage Leaves: I think, honestly, that the sage leaves are the key to why this recipe is so delicious. I used fresh sage leaves that I buy in a container from my local grocery store. You can chop up your sage leaves, but I choose instead to add them into the gravy full.
- Onion: I used a yellow onion. I grated my onion on a cheese grater, so that it incorporated easier into the meat. If you don’t have a cheese grater, chop the onion up very finely, as you don’t want large chunks of onion in your meatballs!
- If you find that the centers of your meatballs are taking a while to cook, you can always finish them off in the microwave 😉 You will always get better results from cooking the meatballs in their entirety on the stove, but I always keep this tip in the back of my mind for when I’m in a hurry. Simply put your meatballs on a microwave-safe dish and heat for about 1-2 minutes.
- If you find that your gravy is not thickening, you can always add a bit more flour to the gravy, 1 tsp at a time. Only do this after you’ve been stirring for longer than about 10 minutes, as sometimes it takes a while for the gravy to thicken.
- You can also make this recipe using only pork or only beef, but I find that the best tasting option comes from the combination of the two meats.
Jimmy says
Very impressive 👍👍👍
Bryan Christensen says
This worked great! I made a large (6x) batch for a family gathering, so I pre-cooked the meatballs on cookie sheets – some in the oven and some on the Traeger. Then seared them in butter to re-warm – they were excellent! !
The Foreign Fork says
That sounds delicious, Brian. I’m so glad the recipe worked out for you! Thanks for leaving a review 🙂
Ben van Noort says
I sometimes mix dried currents into the meat mixture and it really kicks up the gravy a notch.
The Foreign Fork says
Sounds like a great addition Ben! Thank you!
Charlotte says
It looks great! But as a Dane, I wouldn’t call them Frikadeller. Those are more like Swedish meatballs. Usually we form the frikadeller with a spoon, which gives them a slightly longer and flat form. The sauce we make after the frikadeller is done, using whatever juices are left on the pan. But again, looks like delicious meatballs.
The Foreign Fork says
I agree Charlotte! I have since learned from a Dane how to make real frikadeller, and this recipe is on my list to redo 🙂 Thank you for the constructive criticism and the kindness that came with it. Have a great day!
Denise Warden says
I just recently discovered I am Celt & Danish Viking. For this recipe for Frikadeller…if in a super time crunch, can frozen fully cooked meatballs be used to save time ?
The Foreign Fork says
So cool Denise! Yes you can use frozen meatballs for sure. The sauce is my favorite part anyways, so as long as you have that, you’ll be golden 😉 Enjoy!