Danish Frikadeller with Creamed Dill Cauliflower and Tart Lingonberry Compote

Name: Danish Frikadeller with Creamed Dill Cauliflower and Tart Lingonberry Compote
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 2 servings
Cuisine: Scandinavian
Ingredients: 0.75 pound ground pork and beef blend; 0.25 cup almond flour; 1 egg; 0.5 yellow onion (small, finely grated); 2 tablespoon fresh parsley (chopped); 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 0.25 teaspoon ground allspice; 0.125 teaspoon ground nutmeg; 2 tablespoon olive oil; 1 head cauliflower (chopped into florets); 0.5 cup full-fat coconut milk; 2 tablespoon fresh dill (chopped); 0.5 cup lingonberries (fresh or frozen); 1 tablespoon water; 1 tablespoon maple syrup

Flavorful pan-fried meatballs made from a blend of pork and beef, delicately spiced, served alongside a rich and creamy dill-infused cauliflower mash and a vibrant, tangy lingonberry compote.

Prep: 45 min
Cook: 50 min
Total: 1 hr 35 min
Servings: 2
Cuisine: Scandinavian
Difficulty: Hard

Dietary

Gluten-Free
Dairy-Free
Soy-Free
Paleo
High-Protein
High-Fiber

Ingredients

0.75 pound ground pork and beef blend
0.25 cup almond flour
1 egg
0.5 yellow onion (small, finely grated)
2 tablespoon fresh parsley (chopped)
1 teaspoon kosher salt
0.5 teaspoon black pepper
0.25 teaspoon ground allspice
0.125 teaspoon ground nutmeg
2 tablespoon olive oil
1 head cauliflower (chopped into florets)
0.5 cup full-fat coconut milk
2 tablespoon fresh dill (chopped)
0.5 cup lingonberries (fresh or frozen)
1 tablespoon water
1 tablespoon maple syrup

Instructions

For the lingonberry compote, combine the lingonberries, water, and maple syrup (if using) in a small saucepan over medium heat. Bring to a simmer and cook for 8 to 10 minutes, stirring occasionally, until the berries burst and the mixture slightly thickens. Remove from heat and set aside.
In a large mixing bowl, combine the ground pork and beef blend, almond flour, egg, grated yellow onion, fresh parsley, kosher salt, black pepper, ground allspice, and ground nutmeg. Mix gently with your hands until just combined, being careful not to overmix.
Form the meat mixture into 8 to 10 oval-shaped frikadeller (meatballs) about 2 inches long and 1.5 inches wide.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the frikadeller to the skillet, working in batches if necessary, and cook for 4 to 6 minutes per side, turning occasionally, until golden brown and cooked through. Remove the cooked frikadeller from the skillet and set aside on a plate, tented with foil to keep warm.
While the frikadeller are cooking, steam or boil the cauliflower florets until very tender, about 10 to 15 minutes. Drain thoroughly.
Transfer the cooked cauliflower to a food processor or a large bowl. Add the full-fat coconut milk, fresh dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Process until smooth and creamy, or mash by hand for a more rustic texture. Taste and adjust seasoning as needed.
Serve the Danish Frikadeller immediately with generous portions of Creamed Dill Cauliflower and a dollop of the Tart Lingonberry Compote.

Notes

Ensuring the meatballs are cooked through but not dry is key. Do not overmix the meat mixture for a tender result.

Nutrition (per serving)

Calories: 710
Protein: 52.1 g
Carbohydrates: 26.8 g
Fat: 46.5 g
Fiber: 10.3 g
Sodium: 1350 mg
Saturated Fat: 20.1 g
Sugar: 12.3 g
Cholesterol: 240 mg