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Frikadeller (Danish Meatballs)

The Quirky Foodster Team

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20 min (plus 20 min chilling)
Prep
15 min
Cook

Ingredients

  • 500 g (1.1 lb) ground pork
  • 250 g (0.55 lb) ground veal or beef
  • 1 small onion, grated
  • 1 egg
  • 60 g (1/2 cup) breadcrumbs
  • 100 ml (scant 1/2 cup) whole milk
  • 1 tbsp (15 g) flour
  • Salt and white pepper, to taste
  • 40 g (3 tbsp) butter, for frying

Method

  1. In a large bowl, combine the breadcrumbs and milk and let sit for 5 minutes to soften.
  2. Add the ground pork, veal, grated onion, egg and flour to the bowl.
  3. Season generously with salt and white pepper, then mix vigorously with a spoon for 2-3 minutes until light and airy.
  4. Rest the mixture in the fridge for 20 minutes to firm up.
  5. Melt the butter in a frying pan over medium heat and shape oval meatballs directly from a spoon into the pan.
  6. Fry for 4-5 minutes per side until deeply golden and cooked through.

Introduction: Frikadeller are pan-fried pork-and-veal meatballs bound with breadcrumbs and onion, arguably Denmark's most universally beloved home-cooked dish.

Cultural Background: Frikadeller are pan-fried pork-and-veal meatballs bound with breadcrumbs and onion, arguably Denmark's most universally beloved home-cooked dish. Nearly every Danish family has its own version, passed down and gently argued over across generations.

Tips: Beating the mixture thoroughly is what gives frikadeller their signature light, fluffy texture. Dip your spoon in cold water between shaping meatballs so the mixture doesn't stick.

Variations: Add finely chopped fresh parsley to the mixture for a herby version. Use all pork for a simpler, more rustic result. A firm plant-based mince blended with grated onion, egg replacer and breadcrumbs can approximate the texture for a vegetarian or vegan version.

Storage: Refrigerate cooked frikadeller in an airtight container for up to 3 days, or freeze for up to 3 months.

Reheating: Reheat gently in a covered frying pan over low heat, or in a 160°C (325°F) oven until warmed through.

Nutrition: Approx. 320 kcal, 22g protein, 22g fat, 8g carbohydrates per serving.

FAQs

Q: Why does my mixture feel too wet to shape?
A: Chilling the mixture for longer firms it up considerably; wetting your hands or spoon also helps with shaping.

Q: What is traditionally served with frikadeller?
A: Boiled potatoes, brown gravy and either stewed white cabbage or a cucumber salad are classic pairings.

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