World Series- Vegetarian Danish Frikadelle

This time in the World Series we’re off to Denmark! And we’re making a traditional dinner recipe for Frikadelle (Danish meatballs). Frikadelle are small patty-shaped meatballs that are said to have originated from a mix of the German Frikadelle and Italian Fritellia, it is essentially a mix of two types of meat, usually veal and pork but obviously, we don’t eat meat on this blog so I got myself some vegan mince instead. You can add anything you want into the meatballs, such as leftovers from dinner the night before, so these are very popular to make from potentially wasted food and had as lunch the next day, either hot or cold, I’m going to have mine as lunch just on their own with the creamy sauce/gravy that I made to go with it. 

I’ve made a recipe video for you to watch, but they are pretty simple to make, so I don’t think it’ll take too long to get the hang of it! 




Ingredients 
Serves 1 

250g Vegan Mince 
1 tbsp Milk 
1 Egg 
30g Golden Breadcrumbs 
30g Flour 
1 tbsp Soda Water 
Salt & Pepper 
1/2 tsp Nutmeg 
1 Clove of Garlic 
1 tsp Sage 

Gravy
1 tbsp Butter 
2 tbsp Flour 
120ml Double Cream 
1 Veggie Stock Cube 
1 tbsp Sage 
Salt & Pepper

Recipe: 

  1. Put the mince in a medium-sized bowl with garlic, milk, egg, sage, and nutmeg and combine.
  2. Add the breadcrumbs and mix them into the meat. 
  3. Sprinkle flour over the top and gently knead with a fork/knife. 
  4. Pour over the soda water, this is supposed to help aerate the meat (when you’re using real meat) and make it lighter in texture, it seemed to work the same here. Sprinkle in the salt and pepper and combine them together. 
  5. After combining, the mixture should be moist but not dripping, put the mince in the fridge to chill for 30 mins, this will make it easier to shape later on. 
  6. Put a frying pan on medium heat and add a tsp of oil, let this warm up for 2-3 mins. Shape the meatballs into small patty/egg-shaped balls. Fry the meatballs for 15 mins until they’re no longer pink, turning over halfway through. I put a lid over the saucepan to keep the heat inside and cook the sides of the meatballs, it seemed to work pretty well. Once cooked, set aside on a plate. 
  7. Now for the gravy! In the frying pan on low heat add butter and flour, then quickly mix to form a paste, add the cream, stock cube, sage, and salt and pepper. Keep stirring until it thickens. 
  8. Once thickened, add the meatballs into the sauce and let it all cook together for 2-3 mins, then serve up! 


And that’s how you make Frikadelle! I was really happy with the meatballs themselves, I had no idea it was that easy to make them, it was just the gravy/sauce that didn't really go the way I'd planned, I think the heat was too high and the cream split in the pan so it wasn’t able to simmer and make a thick gravy it just made a weird thick paste which didn't look very appetising, but I tried the meatballs and apart from being a little too salty they were delicious! The process itself from making the meatball mix to cooking up only takes about 45 mins, so these could be made for dinner any day of the week. 
This is what I love about the World Series, I get to try all sorts of different recipes that I wouldn’t ever have thought to try before, now I've made these, I can make my own meatballs whenever I feel like it for all sorts of dishes! 
I hope you find time to give this recipe a go, as it’s pretty simple, fun, and a skill in the kitchen that can be used time and again. 

H x 

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