Danish
⭐ Highly Rated
35 minmedium
DanishDinner
Recipe Story
origins & traditionsFrikadeller are classic Danish meatballs that grace dinner tables across Denmark. Made from a blend of ground pork and beef, these flavorful meatballs are enriched with grated onions, milk-soaked breadcrumbs, and aromatic spices. The mixture is shaped into oval patties and pan-fried until golden brown on the outside while remaining juicy inside. Unlike Swedish meatballs, frikadeller are larger and flatter, with a distinct texture from the onions. Traditionally served alongside boiled potatoes, brown gravy, and pickled red cabbage or cucumber salad, this hearty dish represents the essence of Danish home cooking. The recipe has been passed down through generations, with each family adding their own special touch. Perfect for cozy dinners, these meatballs can be made ahead and freeze beautifully, making them ideal for meal prep.
Instructions
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In a small bowl, combine breadcrumbs with milk and let soak for 5 minutes until soft.
Finely grate one onion and squeeze out excess moisture using a kitchen towel.
In a large mixing bowl, combine ground pork, ground beef, grated onion, soaked breadcrumbs, eggs, flour, salt, black pepper, and a pinch of nutmeg.
Mix thoroughly with your hands until well combined, but do not overmix as this can make meatballs tough.
Add 2-3 tablespoons of cold water or club soda to the mixture to ensure a tender texture.
With wet hands, shape the mixture into oval patties about 3 inches long and 3/4 inch thick.
Heat butter and a splash of oil in a large skillet over medium heat.
Fry the frikadeller in batches for 4-5 minutes per side until golden brown and cooked through (internal temperature 160°F).
Transfer cooked meatballs to a warm plate and cover with foil.
Serve hot with boiled potatoes, brown gravy, pickled red cabbage, and cucumber salad.
Traditional Danish Frikadeller Meatballs
4.2 (33)
Tender Danish pork and beef meatballs seasoned with onions and spices, pan-fried to golden perfection. A beloved comfort food served with potatoes, gravy, and pickled vegetables.
medium
45 min
4 servings
Ingredients
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Meat Mixture
- 300 grams ground-beef, ground
- 300 grams pork-chops, ground pork
- 1 pieces onions, finely grated
- 3/4 cups breadcrumbs, soaked in milk
- 1/2 cups milk, for soaking breadcrumbs
- 2 pieces eggs, beaten
- 3 tablespoons flour, all-purpose
- 1 1/2 teaspoons salt, for seasoning
- 1/2 teaspoons black-pepper, freshly ground
- 1/4 teaspoons nutmeg, freshly grated (optional)
For Cooking
- 3 tablespoons butter, for frying
- 2 tablespoons vegetable-oil, for frying
Chef Tips
expert advice•For the most authentic flavor, use a combination of pork and beef rather than all beef.
•The pork adds moisture and richness.
•Keep your hands wet when shaping the meatballs to prevent sticking.
•Some Danish cooks add a splash of club soda to the meat mixture for extra lightness.
•Do not press down on the meatballs while frying, as this squeezes out the juices.
•If making ahead, shape the raw meatballs and refrigerate for up to 24 hours, or freeze for up to 3 months.
•Traditional accompaniments include brunede kartofler (caramelized potatoes) and rødkål (sweet and sour red cabbage).
•For a lighter version, you can bake the shaped meatballs at 375°F for 20-25 minutes instead of pan-frying.
