Danish Frikadeller in Creamy Sauce with Garlic Rice

    1 hour 15 min

    Based on my father's family recipe for traditional Danish meatballs, with the modern addition of garlic rice - these tasty little morsels make a great easy meal for entertaining. Can be varied - see below.

    Samantha's Supper

    Kent, England, UK
    2 people made this

    Serves: 4 

    • 1 Granny Smith apple
    • heaped tablespoon dried tarragon
    • 250g veal mince
    • 250g pork mince
    • salt and pepper to taste
    • glug soda water
    • 20g unsalted butter + extra knob
    • 1 small clove garlic, crushed
    • 2 tablespoons vegetable oil
    • 180g long grain rice
    • 150ml double cream
    • 125ml dry sherry
    • 2 drops Tabasco sauce

    Prep:15min  ›  Cook:30min  ›  Extra time:30min chilling  ›  Ready in:1hr15min 

    1. Peel, core and grate the apple. Squeeze out the excess juice in a clean tea towel then add to a large mixing bowl. Add the tarragon, veal and pork mince, salt, pepper and glug of soda water to combine. Mix well then shape into small patties and place on a plate. Cover and chill for at least 30 minutes.
    2. Meanwhile, in a small saucepan melt 20g butter (careful not to overheat and burn). When butter is melted add the garlic and gently fry for a couple of minutes. Remove from the heat and pour into a small microwave safe dish, cover and save for later.
    3. In a large non stick frying pan gently heat the oil and add a few patties (you may need to cook in batches so as to not overcrowd the pan and result in steaming). Cook slowly until browned and cooked through. Remove and keep warm whilst cooking the rest of the batch.
    4. Whilst these are cooking, bring a large pan of salted water to the boil and add the rice and cook according to the instructions (normally approx 12 - 15 minutes).
    5. When all the patties are cooked and removed, add sherry to the pan and scrape up the juices with a wooden spoon, add the Tabasco and add cream (use enough to make sauce to pour over the frikadellers). Season to taste then add the knob of butter to enrichen and gloss the sauce. Whilst this is happening, re-heat (on low) in the microwave the garlic butter. Drain the rice then stir through the garlic butter. Serve.

    Make ahead

    I like to boil the rice in advance, drain under cold water and pour into a microwave safe bowl and chill until needed. The rice re-heats well and the grains separate nicely.


    If unable to obtain veal mince use beef mince.


    Also nice with hot buttered tagliatelle or noodles.

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