Description
Savory Frikadeller Meat Patties with Creamy Sauce Delight offers a delicious blend of ground pork and beef, combined with grated onion and a rich cream sauce. These Danish-inspired patties are pan-fried to a golden brown and simmered in a luscious sauce made with butter, chicken broth, brown sugar, heavy cream, and a hint of fresh lemon juice, perfect for serving over egg noodles or your favorite side.
Ingredients
Scale
For the Meat Patties
- 0.5 lb ground pork (adds moisture and flavor to the patties)
- 0.5 lb ground beef (provides a hearty texture)
- 0.5 cup grated onion (infuses aromatic sweetness)
- 3 Tablespoons flour (helps bind the ingredients together)
- 1.5 cups half-and-half milk (creates creamy consistency)
- 1 large egg, well beaten (acts as a binding agent)
- 1 teaspoon salt (enhances overall flavor)
- 0.25 teaspoon pepper (adds a subtle kick)
For Frying
- 0.33 cup butter (rich, buttery base for frying)
For the Creamy Sauce
- 1 Tablespoon unsalted butter (for a flavorful finish)
- 1 Tablespoon unbleached all-purpose flour (thickens the sauce)
- 1.5 cups low-sodium chicken broth (builds savory flavor)
- 1 Tablespoon packed brown sugar (balances savory elements)
- 0.5 cup heavy cream (adds richness and creaminess)
- 2 teaspoons fresh lemon juice (brightens the sauce)
- Salt, to taste
- Ground black pepper, to taste
Instructions
- Making the Patties: Combine ground pork and beef in a stand mixer bowl along with grated onion. Using the paddle attachment, stir in flour thoroughly. Gradually add the half-and-half milk two tablespoons at a time, keeping the mixer at stir speed, until fully incorporated.
- Binding the Mixture: Whisk together the egg, salt, and pepper in a separate bowl, then add this mixture to the meat blend. Mix on speed 2 until the mixture becomes fluffy. Transfer into a smaller container and refrigerate for 30 minutes to allow the mixture to firm up.
- Frying the Patties: Melt one-third cup of butter in a large non-stick skillet over medium-high heat. Using a spoon, drop portions of the meat mixture into the skillet, ensuring not to overcrowd. Fry each patty for approximately 3 minutes per side, or until golden brown. Keep the cooked patties warm while preparing the sauce.
- Preparing the Sauce Base: Discard any excess oil from the pan and wipe it clean with a paper towel. Return the pan to medium-high heat and melt 1 tablespoon of unsalted butter until foaming.
- Making the Roux: Add 1 tablespoon of flour to the melted butter and whisk constantly for 1-2 minutes until it turns lightly browned, creating a roux to thicken the sauce.
- Adding Broth and Sugar: Slowly whisk in the low-sodium chicken broth, blending well to avoid lumps. Add the brown sugar and bring the mixture to a simmer.
- Simmering the Sauce: Reduce heat to medium and cook the sauce until it thickens to about 1 cup in volume, approximately 5 minutes. Stir in the heavy cream and return it to a gentle simmer.
- Heating Patties in Sauce: Add the cooked meat patties to the simmering sauce. Turn them occasionally to coat evenly and heat through, about 5 minutes.
- Final Seasoning: Stir in fresh lemon juice and season the sauce with salt and freshly ground black pepper to taste. Serve immediately over a bed of cooked egg noodles or your preferred side.
Notes
- Refrigerating the meat mixture before frying helps patties hold their shape better during cooking.
- Use low-sodium chicken broth to control salt levels in the sauce.
- The sauce can be adjusted for thickness by cooking longer to reduce or adding a splash more broth if too thick.
- Serve with egg noodles, mashed potatoes, or steamed vegetables for a complete meal.
- Leftover patties and sauce can be stored in the refrigerator for up to 3 days.
