Frikadeller Meat Patties with Sauce. A Delicious popular recipe originating from Denmark with tender ground meat patties and a tasty creamy sauce. Easy, homemade comfort food dinner recipe
Frikadeller originates from Denmark, where they make these delicious meat patties, out of ground meats. You would normally have them accompanied with a sauce, and in this recipe, we have frikadeller, sauce, and pasta!
Our friend, Donna has shared her recipe, and here's what she says about it; "This recipe was given to me many years ago by an elderly Danish lady and I've modified it to our liking. Hope you like it."
If you enjoy cooking with ground meat, why not try our Poor Man's Stew. It's all made from scratch and absolutely full of flavor! Really easy recipe too!
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Recipe from Donna Smith
Prep time
15 minutes & 30 minutes chill time
Cook time
10 - 15 minutes
Serving size
4 persons
Ingredients
For the frikadeller (meat patties)
½ lb or 225 g ground pork
½ lb or 225 g ground beef
½ cup or 70 g grated onion
3 Tablespoons flour
1 ½ cups or 350 ml half-and-half milk
1 egg, well beaten
1 teaspoon salt
¼ teaspoon pepper
⅓ cup or 75 g butter
For the Sauce
1 tablespoon unsalted butter
1 tablespoon unbleached all-purpose flour
1 ½ cups or 350 ml low-sodium chicken broth
1 tablespoon packed brown sugar
½ cup or 120 ml heavy cream
2 teaspoons fresh lemon juice
Salt and ground black pepper
Instructions
For the Patties
1. Combine pork and beef in stand mixer bowl, add onion. Using paddle attachment, stir in flour and beat thoroughly.
Stir in milk 2 tablespoons at a time, keeping mixer at stir speed to aerate mixture.
You can do this by hand but it will take a little longer.
2. Combine egg, salt and pepper together and add to meat mixture. Speed 2 until fluffy.
Pour into smaller container and refrigerate for 30 minutes to firm up.
3. Melt butter in large non-stick skillet over medium-high heat. Using a spoon, drop meat mixture directly into skillet.
Do not crowd. Fry patties for 3 minutes per side. Keep warm while making sauce.
For the Sauce
1. Discard oil in pan and wipe clean with paper towel. Return pan to medium-high heat and add butter.
2. When foaming subsides, add flour and cook, whisking constantly, until flour is light brown, 1 to 2 minutes.
3. Slowly whisk in broth. Add brown sugar and bring to simmer.
4. Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream and return to simmer.
Add patties to sauce and simmer, turning occasionally, until heated through, about 5 minutes. Stir in lemon juice, season with salt and pepper, and serve over egg noodles.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Frikadeller Meat Patties with Sauce
A delicious popular recipe originating from Denmark with tender ground meat patties and a tasty creamy sauce. Easy, homemade comfort food dinner recipe
Ingredients
For the frikadeller (meat patties)
- ½ lb or 225 g ground pork
- ½ lb or 225 g ground beef
- ½ cup or 70 g grated onion
- 3 Tablespoons flour
- 1 ½ cups or 350 ml half-and-half milk
- 1 egg, well beaten
- 1 teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup or 75 g butter
For the Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon unbleached all-purpose flour
- 1 ½ cups or 350 ml low-sodium chicken broth
- 1 tablespoon packed brown sugar
- ½ cup or 120 ml heavy cream
- 2 teaspoons fresh lemon juice
- Salt and ground black pepper
Instructions
For the Patties
- Combine pork and beef in stand mixer bowl, add onion. Using paddle attachment, stir in flour and beat thoroughly. Stir in milk 2 tablespoons at a time, keeping mixer at stir speed to aerate mixture. You can do this by hand but it will take a little longer.
- Combine egg, salt and pepper together and add to meat mixture. Speed 2 until fluffy. Pour into smaller container and refrigerate for 30 minutes to firm up.
- Melt butter in large non-stick skillet over medium-high heat. Using a spoon, drop meat mixture directly into skillet. Do not crowd. Fry patties for 3 minutes per side. Keep warm while making sauce.
For the Sauce:
- Discard oil in pan and wipe clean with paper towel. Return pan to medium-high heat and add butter.
- When foaming subsides, add flour and cook, whisking constantly, until flour is light brown, 1 to 2 minutes.
- Slowly whisk in broth. Add brown sugar and bring to simmer.
- Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes. Stir in cream and return to simmer.
- Add patties to sauce and simmer, turning occasionally, until heated through, about 5 minutes. Stir in lemon juice, season with salt and pepper, and serve over egg noodles.
Nutrition Information:
Yield: 4 Serving Size: 4Amount Per Serving: Calories: 774Total Fat: 62gSaturated Fat: 33gTrans Fat: 2gUnsaturated Fat: 24gCholesterol: 263mgSodium: 996mgCarbohydrates: 17gFiber: 1gSugar: 8gProtein: 38g
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Debbie
says:I want to make this, but how much of the meat mixture do you use to make each patty? And do you kind of flatten it after it gets in the pan?
Thanks for the help. Also can you double the sauce as you make it.
Lovefoodies
says:Hi Debbie, it is up to you how large or small you want to make the patties. I usually use around a tablespoon for each.
As for the sauce, make as much as you like, this is a really filling dish and if you find you have too much sauce after doubling the sauce ingredients, save some for the next day and add to some pasta or chicken!
When the patties are in the pan, just use the back of a spoon and gently flatten them a little. It helps with the shape and they cook quicker too.
John
says:Hello, I’m kinda new at this but if I press the print button isn’t it suppose to print? You have some very nice recipes but my memory isn’t very long. If I can’t print it ,I can’t remember it.
Thank you.
Lovefoodies
says:Hi John, yes indeed. If you press the print button the recipe card will print out so long as you have your printer connected to your device.
Happy cooking!
Deb
says:I’ve had this saved for awhile and finally made it. Wonderfully delicious!! My son’s enjoyed as well. I love traditional recipes like this.
Kathy
says:My family & I enjoyed this dinner very much! I will be making it again! I would double the gravy next time though! Really delicious! Thanks!
Bryan
says:I’m using chrome as my browser and it displays a one page preview of the recipe just before the comments. Instead of your red star, it has a print button. Because I select “send to pdf”, there’s no ink or paper waste. Hope this helps.
Lois Ann
says:I’m hosting a party, if I cook them the day before, can I reheat them without losing any quality?
Lovefoodies
says:Hi Lois, they should be fine reheated. I suggest you reheat on a gentle heat until they’re hot in the centre so as they don’t dry out. Have fun with your party!
Christopher
says:It’s probably going to be weird asking this from a thread that is obviously dead, but where I come from people generally use oil (canola/olive) instead of butter to prepare the pan. Will the recipe still work, or does the butter add to the flavour?
Lovefoodies
says:Hi Christopher, yes, the butter certainly adds to the flavour but using olive oil will be just as delicious. Please enjoy!
Cherie Swanson
says:I’ve made this twice and it’s really marvelous. I used 1/2 pork 1/2 ground beef the first time and 1/2 turkey and 1/2 ground beef the second time and they were equally delicious. Thanks for this recipe!
Carina
says:Its funny to see a traditional danish dish with a twist. Usually we eat frikadeller with potatoes and a brown sauce, but this looks really good. Sometimes i make frikadeller with ground pork only, its the closest you can come to the real thing, if you only use one type of meat. :)
Kat Wernicke
says:I made this recipe last night and it was really tasty. My only regret is that I don’t have a stand mixer. I ended up only using one cup of the half and half and I felt the need to add two extra tablespoons of flour because my meat was very soggy and wet otherwise. Despite that the patties fried up nicely and were very tender and tasty. I also changed the sauce recipe a bit, instead of using heavy cream and lemon juice I used very thick cultured buttermilk instead and I think it came out about the same as it would have had I used the cream and the lemon juice. :) Over all I really enjoyed this dish and I will make it again.
Lovefoodies
says:Hi Kat, yes, a stand mixer certainly makes it a little easier for the mixing. The mixture is quite wet and ‘loose’, so after it has been chilled for a while, it does tend to firm up enough so you can spoon it in to the pan to form patties.
I’m glad you enjoyed it! I’ve made this several times and it’s always so delicious!!