Frikadeller (Danish Meatballs) with Roasted Potatoes and Beets

Servings: 4-6

Prep Time: 15 minutes

Cook Time: 40 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional  

    Ingredients for the Potatoes & Beets:

    • 1 pound baby potatoes, halved
    • 1 pound beets (red or gold), peeled and quartered (match the size of the potatoes)
    • Kosher salt, as needed
    • fresh ground black pepper, to taste
    • olive oil, as needed
    • fresh Italian parsley, chopped, for garnish

      Ingredients for the Frikadeller (Meatballs):

      • 100 mL (a scant ½ cup) milk
      • 100 mL (a scant ½ cup) breadcrumbs
      • 1 large egg
      • 1 small yellow onion, grated
      • 1 pound ground pork
      • Kosher salt, to taste
      • fresh ground black pepper, to taste
      • olive oil, for cooking

        Ingredients for the Parsley Sauce:

        • 3 tablespoons unsalted butter
        • 3 tablespoons of flour
        • 1 3/4 cups of milk (or broth)
        • 1 large bunch Italian parsley, finely chopped
        • Kosher salt, to taste
        • fresh black pepper, to taste
        • 1 tablespoon lemon juice


        1. To make the roasted potatoes & beets: Preheat the oven to 400°F. Line a sheet tray with parchment paper or a silicone baking mat. In a large bowl toss the potatoes with enough olive oil to coat and a few generous pinches of salt and pepper. Arrange in a single layer on the tray. Repeat with the beets and arrange on the tray with the potatoes (doing this separately keeps the beets from staining the potatoes). Bake for 20 to 25 minutes, flipping halfway through, until the potatoes are golden brown and both vegetables are fork tender.
        2. To make the frikadeller (meatballs): Combine the milk and breadcrumbs in a large mixing bowl. In a separate bowl beat the egg with the grated onion. Stir the egg mix into the milk and breadcrumbs, followed by the pork. Season with salt and pepper and mix to combine. At this point you can cook off a little piece of the meat mixture to taste for seasoning and adjust as needed.
        3. Shape the meat into ovals that are approximately ½ inch thick and 2 inches long. Heat a 10 inch Scanpan over medium heat with enough olive oil to cover the bottom. Cook the frikadellers, in batches if necessary, until a deep, dark brown-about 8 minutes. Flip and continue cooking until the other side is a deep, dark brown and the meat is cooked all the way through (a probe thermometer inserted in the middle should read 165°F). Transfer to a tray or plate, cover with foil and keep warm while you make the sauce.
        4. To make the parsley sauce: Drain the fat from the skillet used to cook the frikadellers. Melt the butter over medium heat then stir in the flour. Cook, stirring constantly, for 3 minutes. Whisk in the milk or broth, one third at a time, making sure there are no lumps.
        5. Cook the sauce over medium heat until it thickens enough to coat the back of a spoon, approximately 4 minutes. Remove from the heat, taste and season with salt and pepper as needed. Stir in the parsley and the lemon juice. Taste one final time and adjust the seasoning and lemon juice as needed.
        6. Plate the meatballs alongside the roasted potatoes and beets. Spoon the parsley sauce over everything and enjoy!



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