Danish
Frikadeller (Danish Meatballs)
8 servings
分量15 minutes
調理時間25 minutes
総時間材料
3/4 pound ground beef ((or ground veal is even more authentic))
1 pound ground pork
1 onion (large, grated)
1/2 cup breadcrumbs
4 tablespoons flour
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
2-3 cloves of garlic
1/2 teaspoon sage leaves
half & half (or milk for consistency (1/4 to 1/2 cup))
butter
3/4 - 2 tablespoons drippings from Frickadeller
butter (if needed)
3 tablespoons flour
1 cup heavy cream (milk works too)
1 tablespoon beef bouillon
salt & pepper
手順
Frikadeller:
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 a 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.
Serve with gravy and Rødkål (Danish Red Cabbage).
For the gravy:
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.
栄養
サービングサイズ
-
カロリー
465 kcal
脂肪総量
33 g
飽和脂肪
15 g
不飽和脂肪
-
トランス脂肪
-
コレステロール
152 mg
ナトリウム
348 mg
炭水化物総量
18 g
食物繊維
1 g
糖質総量
2 g
タンパク質
22 g
8 servings
分量15 minutes
調理時間25 minutes
総時間