Mix all the FRIKADELLER ingredients, except for the butter, in a large mixing bowl until well combined.
Using your hands form balls roughly 2 inches in diameter then flatten them to an oblong shape about 1/2-inch thick, you should end up with about 12 meat disks.
Heat a large non-stick skillet over medium heat.
Cook in 3 batches: Melt 1 TBSP of butter in the hot pan and cook the meat disks (dont overcrowd the pan) until cooked through and well browned, 4 to 5 minutes per side. Transfer the cooked meat disks to a plate. Melt another TBSP of butter in the pan and cook more meat disks and continue until all the meat disks are cooked.
GRAVY:
Keep all the butter and drippings in the pan and keep the heat at medium. Melt the 1 TBSP of butter in the pan and stir in the flour until well mixed and you cant see any more white flour.
Slowly stir in the milk and cook until it begins to boil. Reduce heat to low and continue to cook, stirring often, until gravy thickens, about 5 minutes. Add salt & pepper to taste.
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