Traditional Frikadeller ... Danish Comfort Food !

 So ... this is a recipe that I have had for several years. This summer, I was hot to use it while cooking over the fire on one of our RV jaunts and it was stellar ! Last evening, I had the right combo of ground pork and ground beef to do it again, albeit on the stove at The Grey Cottage and NOT over open fire. It was still really delish !

Every culture has its own treatment of minced meat - pork, beef, veal whatever - that, treated with its own cultural spin makes a meal that is the epitome of comfort and ease. So call it what you want - American meatloaf, albondigas españolas, Dansk frikadeller, Svenska köttbullar, Italian polpette- it's a crowd pleaser and no doubt, an addition to many a family potluck !

These Danish frikadeller were so delicious with simple steamed carrots and mashed potatoes ! A simple fall meal that made the house smell terrific, warmed the kitchen up, and made a Saturday night cozy ! What more could I ask for ?!?

Here's how I did it :

Danish Frikadeller

Serves 4

Frikadeller Ingredients:

1 1/2 lb ground pork

1/2 lb. ground beef ( I use super lean ground beef)

4 tbsp. minced onion

2 pieces bread, crusts removed

4 tbsp. flour ( or GF oats, ground)

2 eggs

1/3 c. heavy cream

1 tsp. Kosher salt

1/2 tsp. black pepper

a generous 1/4 tsp. nutmeg

2 tbsp. butter, browned

Gravy Ingredients:

1 1/2 c. strong beef broth

1 bottle light beer _ Pilsner. Kölsch, or Vienna )

1 generous tsp. Dijon mustard

a generous handful of dried currants

2 tbsp. chopped fresh parsley

Kosher salt and black pepper, to taste

Making the Dish:

1. Smash the meats together in a deep bowl and push to one side.

2. Add the bread pieces, torn up. Pour the cresam over and let it soak and soften the bread.

3. Add the spices, flour, and eggs and smash things together to make an incorporated mash.

4. Form the mix into 4 - 6 oval football -shaped mini loafs. Place them on a plate and chill for half an hour.

5. Melt and brown the butter in a large non-stick pan.

6. Add the chilled Frikadeller and brown until each side is crisped. Remove to a warm platter and let them remain in a warm oven ( 275 degrees F)  while you prep the gravy.

7. Place the beef broth in the non-stick pan ( don't drain the fat!) and de-glaze the pan of the cracklins', Add the beer and bring the pan to a good bubbling boil. Leave uncovered to boil and reduce by half. 

8. Stir the bubbling reduction while you chop the parsley. 

9. When reduced by about half, add the dried currants and continue boiling.

10. Remove a ladle of the gravy fluid and add some cornstarch or flour to make a thickening slurry.  

11. Add it back to the gravy mix, lower the heat a bit and thicken the gravy. 

12. Add the Dijon mustard and most of the parsley. Stir to combine. 

13. Plate the Frikadeller on a nice platter. Drizzle with some of the gravy and sprinkle the rest of the parsley.

14. Serve with mashed potatoes, steamed carrots, stewed red cabbage, sautéed green cabbage and onions, or your choice of fall veg. 

15. Enjoy !