Cook up a batch of meatballs (Frikadeller) the Danish way!
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Danish Meatballs with Gravy and Crispy Baked Potatoes
Ingredients
For the meatballs
500 grams pork meat, chopped (about 1 pound)
1 small onion, finely chopped
1 egg
flour, about 1/2 cup (gluten-free rice flour works well)
milk, water, 1/2 teaspoon salt, and just a bit of pepper
For the potatoes
4–6 medium Yukon Gold potatoes, rinsed
Margarine
Salt
For the Gravy
3 tablespoons canola oil
3 tablespoons flour (gluten-free rice flour works well)
2 cups beef broth
1/2 tablespoon white or apple cider vinegar
Instructions
Make the meat dough ideally in the morning so it will have time to blend well. Add onion to the pork, then add an egg, always stir well.
Add flour, salt, and pepper.
Lastly, add milk until the “dough” is easy to work with and not too squishy! You can add water too, or half of each. Keep the “dough” in the fridge.
Slice the potatoes, brush them with margarine, and sprinkle them with salt. Bake in an oven heated to 400 degrees Fahrenheit for one hour.
When ready to cook for dinner, take the meat out and stir it up. Maybe you want to add more milk – just a bit.
Take a tablespoon and put meat on it. Use the spoon to form the meatballs with your hand. Warm up a skillet/pan and use margarine to melt on skillet. Put the meatballs on, take some of the melted margarine and put on top of meatball. Turn them.
Fry the meatballs for about 25-30 minutes. Eat often :).
For the gravy, heat a medium saucepan. Add the oil and flour and stir with a wire whisk for 2-3 minutes. Add 1 cup of broth and stir until smooth. Add the second cup of broth and the vinegar. Continue to cook and stir until smooth and glossy.
Pour the gravy over the meatballs and serve with the potatoes.
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