She got the recipe from my grandpa's mother. My grandpa is 100% Danish. As the story goes, my great grandpa came over from Denmark to America. Unable to find a good woman over here in America, he headed back to Denmark and brought over my great grandma.
My grandma always pronounced this dish Frik-A-Dill-A, but, as the true spelling reflects, I think it is pronounced Frik-A-Dell-ER.
Grandma always made these with ground round, or some type of beef. I have been making them lately with ground turkey or chicken and they still taste just as good.
|Use potato water for the gravy|
|Sprinkled flour onto gravy|
|Gravy after milk, almost finished|
- 8 Potatoes
- For Meatballs:
- 2 lbs ground meat (beef, turkey, chicken, etc)
- Small Onion, diced
- 4 T Flour
- 2 Eggs
- 3 T Milk
- For Gravy:
- ~1/2 c Potato Water
- ~3 T Flour
- ~1/4 c Milk
- Scrub potatoes and place in pot of boiling water for ~40 minutes. Reserve 1/2 c water when potatoes are done.
- Mix together all meatball ingredients with your hands
- Heat 2 T oil (vegetable, olive, etc) in a large pan over medium heat
- Shape meatballs with your hands; should be about the size of a golf ball but slightly flattened
- Place in pan and brown on each side until cooked in the center (may have to slice one in half to see if it has cooked all the way through)
- Remove meatballs once cooked and place in a container to keep warm (I use a casserole dish with lid)
- Continue cooking meatballs, adding oil before each round
- Once all meatballs are done, turn heat to high and add flour to pan to soak up remaining oil
- Add potato water to pan and let simmer for a minute
- Stir gravy and add milk to the pan. Let simmer for a minute.
- May need to add a Tablespoon or more of flour to thicken or just let simmer longer
- Serve Frikadeller meatballs with potatoes covered with gravy