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Frikadeller (Scandinavian meatballs) with rich gravy

Name: Frikadeller (Scandinavian meatballs) with rich gravy
Yield: Serves 4
Cuisine: Scandinavian recipes
Ingredients: 1 large onion, grated; 500g veal mince (or lean beef mince if veal is not available); 500g pork mince; Small handful fresh thyme leaves; 50g fresh white breadcrumbs; 50ml milk; 1 tbsp olive oil; 25g butter; For the rich gravy; 3 heaped tbsp plain flour; 1½ tbsp tomato purée; 300ml red wine; 750ml beef stock, hot; Splash of Worcestershire sauce; Splash of double cream; 2 tsp redcurrant jelly

Published: 31 Mar 10
Updated: 23 Apr 24

Frikadeller are juicy meatballs, served in a rich gravy. This Scandinavian recipe goes well wit spiced red cabbage. It also freezes beautifully.

Easy
April 2010

Test kitchen approved

Serves 4
Takes 20 min to make, 20 min to cook, plus chilling and defrosting

Frikadeller are juicy meatballs, served in a rich gravy. This Scandinavian recipe goes well wit spiced red cabbage. It also freezes beautifully.

Freezable

Nutrition: per serving

Calories: 447kcals
Fat: 24.9g (8.8 saturated)
Protein: 40.1g
Carbohydrates: 17.5 (4.1g sugar)
Salt: 1.2g

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Ingredients

1 large onion, grated
500g veal mince (or lean beef mince if veal is not available)
500g pork mince
Small handful fresh thyme leaves
50g fresh white breadcrumbs
50ml milk
1 tbsp olive oil
25g butter

For the rich gravy

3 heaped tbsp plain flour
1½ tbsp tomato purée
300ml red wine
750ml beef stock, hot
Splash of Worcestershire sauce
Splash of double cream
2 tsp redcurrant jelly

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Method

To make the meatballs, mix together the onion, mince, thyme, breadcrumbs and milk in a bowl, and season well. Using a dessertspoon and one hand dipped in cold water (to stop it sticking), shape about 20 slightly oval balls out of the mince mixture. Place on a baking tray lined with baking paper, cover with cling film and chill for 10 minutes, or overnight if time permits.
Preheat the oven to 180°C/fan160°C/gas 4. Heat the olive oil and butter in a large frying pan over a medium heat. Add the meatballs, in batches if necessary, and brown until golden all over. Transfer to an ovenproof dish and place in the oven for 10 minutes until cooked through.
While the meatballs are in the oven, take the frying pan in which you cooked them and place it over a medium heat. Whisk in the flour, add the tomato purée and whisk again for 1-2 minutes, then add the red wine. Turn the heat up to high and bubble for a few minutes. Whisk in the stock and simmer for 5-10 minutes. Season to taste with the Worcestershire sauce, salt and black pepper, then stir in a splash of cream and the redcurrant jelly. Allow everything to cool, then tip the meatballs into a freezer bag and cover completely with the sauce. Freeze for up to 1 month.

Defrost completely and reheat in a saucepan until piping hot throughout. Serve 3-4 meatballs per person with lots of sauce, spiced red cabbage and mash.

Recipe from April 2010 Issue

Nutrition

Nutrition: per serving

Calories: 447kcals
Fat: 24.9g (8.8 saturated)
Protein: 40.1g
Carbohydrates: 17.5 (4.1g sugar)
Salt: 1.2g

delicious. tips

Try serving with the spiced red cabbage, a dish which also freezes very well. Avoid using low-fat mince; a high fat content boosts the flavour and prevents drying out.