Frikadeller - Danish Meatballs
Make Frikadeller - Danish Meatballs once and it will go straight into your regular rotation. Prep takes about under an hour, cooking around under an hour, and it serves 4. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 1 large Chopped Onion
- 1 clove Garlic
- 500 g Ground Pork
- 1 tbsp All purpose flour
- 1 tbsp Oats
- ½ cup Milk
- 1 Egg
- 1 tbsp Salt
- 1 tsp Black Pepper
- 2 tbsp Butter
Method
- Finely chop onion and garlic.
- Stir salt into minced meat. Add the dry ingredients, then onion and garlic, then the egg. and lastly the milk. Stir the meat mixture until it is firm. Refrigerate for at least 30 minutes. You can also make the mixture one day in advance and refrigerate.
- Heat a pan over medium heat. Add butter to the pan and use a spoon to form frikadeller (meatballs) in your preferred size. We recommend using about 2 tablespoons of mixture per frikadelle.
- Fry until they develop a nice browned crust on both sides and are cooked all the way through.
- Serve hot with a classic potato salad on the side.
Tips for the best Frikadeller - Danish Meatballs
- Let the pork come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
Variations
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Swap the pork for chicken thigh or tempeh — keep the cooking time similar and check for doneness.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
What can I substitute for chopped onion?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Frikadeller - Danish Meatballs recipe medium to make?
It is rated medium: 10 ingredients and 5 steps. Follow the order and the tips above and it is very forgiving.
Can I make Frikadeller - Danish Meatballs ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Recipe data via TheMealDB — source
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