Danish Frikadeller with Creamy Dill Sauce

Ingredients

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 500g (1.1 lb) ground veal 500g (1.1 lb) ground veal
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup breadcrumbs 1/2 cup breadcrumbs
• 1/4 cup milk 1/4 cup milk
• 2 eggs 2 eggs
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons butter, for frying 2 tablespoons butter, for frying
• For the Creamy Dill Sauce: For the Creamy Dill Sauce:
• 1 cup heavy cream 1 cup heavy cream
• 1/4 cup chicken broth 1/4 cup chicken broth
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 32g (Saturated: 14g)
• Carbohydrates: 8g (Sugar: 2g)
• Protein: 32g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground pork, ground veal, chopped onion, minced garlic, breadcrumbs, milk, eggs, salt, black pepper, nutmeg, allspice, parsley, and dill. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about the size of a golf ball.
3. 3.
   Heat the butter in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the cooked meatballs from the skillet and set aside.
4. 4.
   In the same skillet, pour in the heavy cream and chicken broth. Bring to a simmer over medium heat.
5. 5.
   Stir in the chopped dill and lemon zest. Season with salt and pepper to taste.
6. 6.
   Return the meatballs to the skillet and simmer for an additional 2-3 minutes, allowing the flavors to meld together.
7. 7.
   Serve the Frikadeller hot with the creamy dill sauce, accompanied by boiled potatoes and pickled red cabbage.

Treat your ingredients with care...

• Ground veal — If you can't find ground veal, you can substitute it with ground chicken or turkey for a lighter alternative.
• Fresh dill — Make sure to chop the dill just before using it to retain its vibrant flavor and aroma.
• Breadcrumbs — For a gluten-free version, use gluten-free breadcrumbs or substitute with almond flour.

Tips & Tricks

• To achieve perfectly shaped meatballs, wet your hands with water before rolling the mixture into balls.
• For extra flavor, you can add a pinch of ground cardamom to the meatball mixture.
• If the creamy dill sauce is too thick, you can thin it out with a little extra chicken broth or water.
• Leftover Frikadeller can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Serving advice

Serve the Frikadeller hot, garnished with a sprinkle of fresh dill for an added burst of flavor. Accompany the dish with boiled potatoes and pickled red cabbage to complete the traditional Danish meal.

Presentation advice

Arrange the Frikadeller on a platter, drizzle the creamy dill sauce over them, and garnish with a sprig of fresh dill. Serve the boiled potatoes and pickled red cabbage in separate bowls for a visually appealing presentation.