Frikadeller Recipe (Danish Meatballs)

An overhead shot of a plate of Danish meatballs served with boiled potatoes.

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Frikadeller Recipe (Danish Meatballs)

Serve them as part of a sandwich for brunch or an appetizer or main dish for lunch and dinner --- Frikadeller or Danish Meatballs will always have you asking for seconds!

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Danish

Servings: pieces

Calories: 188kcal

Author: Neriz

Equipment

Ingredients

1 pound ground pork (about 500 grams)
4 tbsp milk
1/2 cup breadcrumbs, more if needed
1 medium egg
1 small onion, finely sliced
3/4 tsp salt
1/4 tsp ground pepper
1 & 1/2 cups oil, for frying

Instructions

Start your frikadeller preparation by combining ground pork, egg, onion, milk, breadcrumbs, and salt and pepper in a mixing bowl.
Use a fork to mix everything evenly, then use a spoon to take a portion to make a meatball.
Use the same spoon to shape and slightly flatten the meatball in your hand.
While forming the rest of the mixture, heat your frying oil in a medium-sized pan over medium-high heat.
Once the oil is ready, start frying the shaped Danish meatballs by placing them carefully into the pan.
Do not overcrowd the pan.
Turn your frikadeller to the other side when they turn darker in color.
Once they’re cooked and evenly colored, place the meatballs on kitchen paper to drain excess oil.
Transfer your frikadeller into plates and serve!

Video

Notes

Cook’s Tip #1: Add more breadcrumbs if the frikadeller mixture is too wet but do it slowly. Start with a tablespoon first, mix, add another tablespoon, etc.
Cook’s Tip #2: Do not hesitate to use your hands to mix all the frikadeller ingredients, if you feel that a fork or a wooden spoon is not combining everything well.
Cook’s Tip #3: Make sure you lower the heat once the frikadeller are frying in the oil. It prevents the meatballs from getting dark too soon.

Nutrition