Frikadeller Recipe (Authentic Danish Meatballs)
Authentic frikadeller recipe: juicy Danish pork meatballs, pan-fried until golden and crispy. Easy traditional Danish meatballs ready in 30 minutes.
Frikadeller are Denmark's classic comfort food: juicy pork meatballs pan-fried in butter until golden and crisp outside. This authentic frikadeller recipe uses minced pork and veal, grated onion and a splash of milk, so the meatballs stay tender. They are flatter than Swedish meatballs and take about 30 minutes. Serve them with boiled potatoes, brown gravy and red cabbage.
Ingredients
- 500 g minced pork (or half pork, half veal)
- 1 small onion, finely grated
- 1 egg
- 3 tbsp plain flour
- 150 ml milk
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp butter, for fryingSubstitute: neutral oil
Method
- Grate the onion. Use the fine side of a box grater so the onion melts into the meat. Chunks of onion burn in the pan and make the meatballs fall apart.
- Mix the meat. In a large bowl combine the minced pork, grated onion, egg, flour, salt and pepper. Mix with your hands for 1 to 2 minutes until the meat turns sticky and pale.
- Add the milk. Pour in the milk a little at a time, mixing after each addition, until the mixture is soft and loose. It should look wetter than normal meatball mix; this is what makes frikadeller juicy.
- Rest the mixture. Cover the bowl and chill for 30 minutes. The flour absorbs the milk and the mix becomes easier to shape.
- Heat the pan. Melt half the butter in a large skillet over medium heat until it foams but does not brown.
- Shape the frikadeller. Wet a spoon in cold water, scoop a heaped spoonful of mix and shape it into a flat oval about 2 cm thick. Place it straight into the pan.
- Fry the first side. Cook the frikadeller in batches without crowding for 5 to 6 minutes until deep golden brown. Do not move them while they set, or they will stick.
- Flip and finish. Turn them over and cook the second side for 5 to 6 minutes, until browned and cooked through with no pink inside (71 C / 160 F).
- Rest and serve. Move the cooked frikadeller to a warm plate. Add more butter to the pan for the next batch. Serve hot with boiled potatoes, gravy and red cabbage.
Keep the heat at medium: too high and the outside burns before the middle cooks. Wetting your spoon stops the mix sticking to it. Mix pork with a little veal for a lighter texture. Cold frikadeller are excellent on rye bread with pickled cucumber. They keep 3 days in the fridge and freeze well for 2 months.
Frequently asked questions
What are frikadeller?
Frikadeller are traditional Danish pan-fried meatballs, usually made from minced pork or pork and veal, with onion, egg, flour and milk.
How do you pronounce frikadeller?
Frikadeller is pronounced roughly free-kah-DELL-er.
What is the difference between frikadeller and Swedish meatballs?
Frikadeller are larger, flatter and pan-fried in butter, with a crisp crust. Swedish meatballs are small and round and usually served in cream sauce.
Why are my frikadeller falling apart?
The mix is probably too warm or too wet. Rest it in the fridge for 30 minutes, grate the onion finely and fry on medium heat without moving them early.
What do you serve with frikadeller?
Traditional sides are boiled potatoes, brown gravy and red cabbage. They are also served cold on rye bread as smorrebrod.
Can I make frikadeller ahead of time?
Yes. Fry them, cool them and keep them 3 days in the fridge or 2 months in the freezer. Reheat in a pan with a little butter.
Can I bake frikadeller instead of frying?
You can bake them at 200 C (400 F) for 20 minutes, but pan-frying gives the classic golden crust.
