Danish Meatballs (Frikadeller) in Creamy Gravy with Pickled Beetroot

A classic Danish comfort food: tender frikadeller (meatballs) swimming in a luscious creamy gravy, paired with the sweet and tangy zest of homemade pickled beetroot. A truly satisfying and flavorful meal.

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

985

Level

Medium

Yields

4 servings

Cost

£2.89

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

500gGround Pork

£3.50

250gGround Beef(Can substitute with all pork or beef, if preferred)

£2.75

1mediumOnion(Finely chopped)

£0.60

0.5cupBreadcrumbs(Plain, unseasoned)

£0.40

0.5cupMilk

£0.30

2Eggs

£0.70

2tbspAll-Purpose Flour

£0.10

1tspSalt

£0.01

0.5tspBlack Pepper

£0.05

2tbspButter(For frying)

£0.25

2cupsBeef Broth

£0.80

0.5cupHeavy Cream

£0.75

1tspSoy Sauce(Optional, for extra flavor)

£0.05

500gBeetroot(Fresh, medium sized)

£0.90

1cupWater

0.5cupWhite Vinegar

£0.15

0.3cupSugar

£0.10

1Bay Leaf

£0.10

4Allspice Berries(Optional)

£0.05

Total Cost

£11.56

£2.89 per serving

The Method

1
**Pickled Beetroot:**
2
1. Wash and peel the beetroot. Cut into thin slices or small cubes.
3
2. In a saucepan, combine water, vinegar, sugar, bay leaf, and allspice berries (if using). Bring to a boil, stirring until sugar dissolves.
4
3. Add the beetroot to the boiling mixture. Reduce heat and simmer for 15-20 minutes, or until the beetroot is tender but still slightly firm.
5
4. Remove from heat and let the beetroot cool in the brine. Transfer to a clean jar and refrigerate for at least 2 hours before serving (overnight is even better).
6
**Frikadeller:**
7
1. In a large bowl, combine the ground pork, ground beef, finely chopped onion, breadcrumbs, milk, eggs, flour, salt, and pepper. Mix thoroughly with your hands or a spoon until all ingredients are well combined.
8
2. Let the mixture rest for about 10-15 minutes to allow the breadcrumbs to absorb the milk.
9
3. Heat butter in a large frying pan or skillet over medium heat.
10
4. Shape the meat mixture into small, oval-shaped meatballs, about 1-2 inches in length. You can use a spoon or your hands (dampen your hands to prevent sticking).
11
5. Fry the meatballs in batches, ensuring not to overcrowd the pan. Cook for about 5-7 minutes per side, or until golden brown and cooked through.
12
6. Remove the cooked meatballs from the pan and set aside.
13
**Creamy Gravy:**
14
1. In the same pan, add the beef broth. Scrape the bottom of the pan to deglaze, lifting any browned bits for extra flavor.
15
2. Bring the broth to a simmer. Gradually whisk in the heavy cream and soy sauce (if using).
16
3. Reduce the heat to low and let the gravy simmer for 5-10 minutes, or until it has thickened slightly. Adjust seasoning to taste with salt and pepper.
17
4. Add the cooked meatballs back to the pan with the gravy. Simmer for a few minutes to allow the meatballs to heat through and absorb the flavors of the gravy.
18
5. Serve the frikadeller in creamy gravy hot, alongside the pickled beetroot. Mashed potatoes or boiled potatoes are also great accompaniments.

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My Notes

Nutrition Information

Nutrition per serving (425g)

985 kcal / 4121 kJ

Carbs

36g

14% of RDA

Fat

68g

97% of RDA

Protein

62g

124% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

20 g

22% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

35 g

175% of RDA

Chef's Tips

For extra flavorful frikadeller, consider adding finely grated nutmeg or allspice to the meat mixture.

If the meat mixture is too wet, add a little more breadcrumbs. If it's too dry, add a little more milk.

Don't overcrowd the pan when frying the meatballs, as this will lower the temperature of the pan and result in steamed, rather than browned, meatballs.

The pickled beetroot will keep for several weeks in the refrigerator, so feel free to make a larger batch.

For a thicker gravy, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering gravy.

Cooking Equipment

Large Bowl

Frying Pan or Skillet

Saucepan

Jar (for beetroot)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For extra flavorful frikadeller, consider adding finely grated nutmeg or allspice to the meat mixture.

If the meat mixture is too wet, add a little more breadcrumbs. If it's too dry, add a little more milk.

Don't overcrowd the pan when frying the meatballs, as this will lower the temperature of the pan and result in steamed, rather than browned, meatballs.

The pickled beetroot will keep for several weeks in the refrigerator, so feel free to make a larger batch.

For a thicker gravy, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering gravy.

Danish Meatballs (Frikadeller) in Creamy Gravy with Pickled Beetroot

Ingredients

The Method