Frikadeller (Danish meatballs)

Name: Frikadeller (Danish meatballs)
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Scandinavian
Ingredients: 500g Ground Pork; 1 Onion, small, finely grated; 1 Egg; 100ml Milk; 40g Breadcrumbs, plain; 1 1/2 tsp Salt, fine; 1/2 tsp Pepper (Black), freshly ground; 2 tbsp Butter, for frying; 1 tbsp Vegetable Oil, neutral, for frying

These classic Danish frikadeller are pan-fried pork patties with a crisp, golden exterior and a moist, flavorful interior. Simple aromatics and a milk-soaked breadcrumb binder keep them tender—perfect with boiled potatoes, mustard, or a fresh salad.

These classic Danish frikadeller are pan-fried pork patties with a crisp, golden exterior and a moist, flavorful interior. Simple ... Show more

Traditional Scandinavian Recipe

Health Grade

C · Balanced

Rating

4.0

Time

45 min

Price

1,57 €

Calories

457 kcal

low calorie

quick

easy

meal prep

Method

Grate the onion

Grate the Onion finely on the small holes of a box grater until it turns into a wet paste.

Combine the ingredients

In a large bowl, combine the Ground Pork, grated onion, Egg, Milk, Breadcrumbs, Salt, and Pepper. Mix gently with a spoon or your hands until everything is evenly distributed and the mixture looks sticky and cohesive.

Rest the mixture

Cover the bowl and let the mixture rest for 10 minutes so the breadcrumbs absorb the milk and the mixture firms up enough to shape.

Shape the patties

With lightly damp hands, divide the mixture into 8 equal portions and shape each one into a small flattened oval, about 1/2 inch thick. Press them just enough to hold together without packing them hard.

Heat the pan

Set a skillet over medium heat and add the Butter and Vegetable Oil. Heat until the butter foams and the fat looks glossy and ready.

Fry the frikadeller

Lay the patties in the hot fat with space between them, working in batches if needed. Fry for 4 minutes on the first side, until the bottoms are deep golden brown. Flip carefully and fry for 3 minutes more until the second side is browned and the centers are cooked through.