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.
- Put the mince in a medium-sized bowl with garlic, milk, egg, sage, and nutmeg and combine.
- Add the breadcrumbs and mix them into the meat.
- Sprinkle flour over the top and gently knead with a fork/knife.
- 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.
- 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.
- 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.
- 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.
- Once thickened, add the meatballs into the sauce and let it all cook together for 2-3 mins, then serve up!