Danish Meatballs with Brown Gravy – Frikadeller med Brun Sovs
Course: main courses, beef & porkCuisine: DenmarkDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
1
hour15
minutesTotal time
1
hour45
minutesIngredients
250 g ground lean pork
250 g ground lean pork
250 g ground lean veal
2 cloves grated garlic
1 medium grated onion
2 egg
3 Tbsp flour
2 Tbsp breadcrumbs
1 tsp salt
1/2 tsp pepper
150 ml milk
1/2 cup butter
1 tsp sugar
1/4 small sliced onion
1 tsp sugar
2 Tbsp butter
2 Tbsp flour
200 ml beef stock
200 ml heavy cream
some drops of gravy coloring (brun kulør)
a pinch of salt
a pinch of pepper
Steps
- Meatball-mixture: In a large mixing bowl, add the ground meats together with eggs, grated onion, grated garlic, breadcrumbs, flour, salt, pepper. Using a clean hand, knead them well to mix. Gradually stir in the milk and mix well.
- Meatballs: Melt the butter in large skillet on medium-high heat.
Scoop up the meat mixture with a tablespoon, and form into oval meatball about the size of a small egg.
Place the meatballs into skillet. Fry them on medium heat until nicely browned and cooked through for about 5 minutes on each side. Set aside on a plate until you have finished the whole batch.
- brown gravy: Melt 2 Tbsp butter in a saucepan.
Add the sliced onion and sugar. Saute for about 3-5 minutes until the sugar caramelized.
Add flour to form a roux.
Pour the beef stock and heavy cream into the saucepan; slowly stirring constantly until until desired consistency is reached.
Add a few drops of gravy coloring (you can skip, if you don’t have it)
Season with some salt and pepper.
- Serve the meatballs with some boiled potatoes and brown gravy.
enjoy!
