Frikadeller: A Taste of Danish Tradition with Caramelized Onions and Rich Gravy

Ingredients

For the Frikadeller:

• 1 pound ground pork
• 1/2 pound ground beef
• 1 large onion, finely chopped
• 1 cup breadcrumbs
• 1/2 cup milk
• 1 large egg
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• Salt and black pepper, to taste
• 2 tablespoons vegetable oil, for frying

For the Caramelized Onions:

• 2 large onions, thinly sliced
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• Salt and black pepper, to taste

For the Gravy:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup beef or chicken broth
• 1/2 cup heavy cream
• 1 teaspoon soy sauce
• Salt and black pepper, to taste

Instructions

Prepare the Frikadeller Mixture

1. Combine Ingredients: In a large bowl, mix together the ground pork and beef. Add the finely chopped onion, breadcrumbs, milk, egg, Dijon mustard, nutmeg, allspice, salt, and pepper. Combine thoroughly using your hands or a wooden spoon until the mixture is well-blended.
2. Form the Meatballs: Wet your hands slightly to prevent sticking and shape the mixture into meatballs about 1 to 1.5 inches in diameter. You should get around 20 meatballs, depending on the size.

Cook the Frikadeller

1. Heat the Oil: In a large skillet, heat the vegetable oil over medium heat.
2. Fry the Meatballs: Add the meatballs to the skillet, making sure not to overcrowd them. Fry for about 8-10 minutes, turning occasionally, until they are golden brown on all sides and cooked through. You may need to do this in batches.
3. Keep Warm: Once cooked, remove the meatballs from the skillet and keep them warm on a plate covered with foil.

Caramelize the Onions

1. Prepare the Pan: In the same skillet used for the meatballs, add the butter and olive oil over medium heat.
2. Cook the Onions: Add the sliced onions and cook, stirring occasionally, until they become soft and translucent, about 10 minutes.
3. Add Sugar and Seasoning: Sprinkle the brown sugar over the onions, and continue to cook, stirring frequently, until the onions are deeply caramelized and have turned a rich, golden brown color. Season with salt and pepper to taste. Remove the onions from the skillet and set aside.

Make the Gravy

1. Create the Roux: In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes, or until the mixture turns a light golden color.
2. Add Liquid Ingredients: Gradually whisk in the broth, making sure there are no lumps. Stir in the heavy cream and soy sauce. Continue to cook, stirring frequently, until the gravy has thickened to your desired consistency. Season with salt and pepper.

Assemble and Serve

1. Combine Ingredients: Return the meatballs and caramelized onions to the skillet with the gravy. Gently stir to coat the meatballs with the gravy and onions.
2. Simmer: Let everything simmer together for about 5 minutes, allowing the flavors to meld.
3. Serve: Transfer the Frikadeller with caramelized onions and gravy to a serving dish. Serve hot, ideally with mashed potatoes or a side of steamed vegetables.

Enjoy your homemade Frikadeller, a classic Danish dish that’s sure to bring a touch of Scandinavian charm to your dining table. These meatballs, with their tender texture and flavorful gravy, are a true taste of Denmark. Perfect for family dinners or special occasions, they offer a delicious and satisfying meal that’s both comforting and impressive.

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