Danish
⭐ Highly Rated
35 minmedium
DanishAppetizer
Recipe Story
origins & traditionsFrikadeller are iconic Danish meatballs that have been a staple of Danish cuisine for generations. These savory meatballs are made from a mixture of ground pork and beef, combined with finely chopped onions, flour, and milk to create a tender, moist interior. The addition of eggs binds the mixture while sparkling water or club soda lightens the texture. Seasoned simply with salt, pepper, and a hint of allspice, these meatballs are pan-fried in butter until golden brown and crispy on the outside. Unlike Swedish meatballs, frikadeller are typically larger and flatter, with an oval shape. They are incredibly versatile and can be served hot as appetizers with mustard and pickles, as part of a traditional Danish lunch spread, or as a main course with boiled potatoes, red cabbage, and brown gravy. The key to perfect frikadeller is achieving the right consistency - not too dense, not too loose - and cooking them over medium heat to ensure they cook through without burning. These meatballs are also excellent cold on rye bread the next day, making them a practical and delicious option for meal preparation.
Instructions
step by step0/13 done
Finely chop the onions and sauté in 1 tablespoon butter over medium heat until soft and translucent, about 5 minutes. Let cool completely.
In a large mixing bowl, combine ground beef, ground pork, flour, and the cooled onions.
In a separate bowl, whisk together eggs, milk, salt, black pepper, and allspice until well combined.
Pour the egg mixture into the meat mixture and stir gently but thoroughly until everything is evenly combined. The mixture should be soft and slightly loose.
Add club soda or sparkling water and mix gently - this helps create a lighter texture.
Let the mixture rest in the refrigerator for 15-20 minutes to firm up slightly.
Heat remaining butter in a large skillet over medium heat.
Using wet hands or two spoons, shape the mixture into oval patties about 3 inches long and 3/4 inch thick.
Carefully place the meatballs in the hot skillet, being careful not to crowd the pan. Work in batches if necessary.
Fry for 5-6 minutes on the first side until golden brown, then flip carefully and cook for another 5-6 minutes on the second side.
Reduce heat slightly if the meatballs are browning too quickly. They should be cooked through with an internal temperature of 160°F.
Transfer cooked meatballs to a paper towel-lined plate to drain excess butter.
Serve hot with mustard, pickles, and boiled potatoes, or allow to cool for serving on open-faced sandwiches.
Frikadeller Danish Meatballs
4.4 (33)
Traditional Danish pan-fried meatballs seasoned with onions and spices, crispy on the outside and tender inside. A beloved comfort food served as appetizers or part of a main meal with potatoes and gravy.
medium
45 min
6 servings
Ingredients
0 of 10 checked
Main Ingredients
- 300 grams ground-beef, at room temperature
- 300 grams ground-turkey, at room temperature
- 1 pieces onions, finely chopped
- 1/4 cups flour, all-purpose
- 2 pieces eggs, beaten
- 1/2 cups milk, whole milk
- 4 tablespoons butter, for frying
Seasonings
- 1 1/2 teaspoons salt
- 1/2 teaspoons black-pepper, freshly ground
- 1/4 teaspoons nutmeg, ground (optional)
Chef Tips
expert advice•For the most authentic texture, use a combination of ground pork and beef - the pork adds moisture and flavor while the beef provides structure.
•The mixture should be quite soft before cooking; if it seems too loose, add a tablespoon more flour.
•Do not overmix the meat as this can make the meatballs tough.
•Keep your hands wet when shaping the meatballs to prevent sticking.
•For extra flavor, add a pinch of nutmeg or finely grated lemon zest.
•If you prefer smaller appetizer-sized portions, make them half the size and adjust cooking time to 3-4 minutes per side.
•These meatballs freeze beautifully - place uncooked shaped meatballs on a baking sheet, freeze until solid, then transfer to freezer bags.
•Cook from frozen, adding 2-3 minutes to each side.
•For a lighter version, you can bake them at 375°F for 20-25 minutes, turning once halfway through.
