Tender Danish pan-fried meatballs made from pork and beef with onion, milk and egg.
Frikadeller are a Danish home-cooking staple, shaped as flattened oval meatballs and fried until browned outside and juicy inside.
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- Prep
- 20 minutes
- Cook
- 25 minutes
- Serves
- 6
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
-
Mix pork, beef, onion, egg, flour, salt and pepper until tacky.
-
Add milk gradually until the mixture is soft but shapeable. Rest 15 minutes in the refrigerator.
-
Heat butter and oil in a frying pan over medium heat.
-
Shape oval meatballs with a spoon and damp hand, flatten slightly and fry in batches.
-
Cook about 5–6 minutes per side until browned and fully cooked through.
Chef’s notes
Do not pack the mixture too tightly. A short rest helps the flour or breadcrumbs absorb moisture and keeps the frikadeller tender.
Substitutions
Use all pork or all beef if necessary. Water or unsweetened oat drink can replace milk, with a small texture change.
Serve with
Boiled potatoes, gravy, red cabbage or cucumber salad
Storage
Refrigerate for up to 3 days or freeze for up to 2 months. Reheat until hot throughout.
Allergens
Contains egg, milk and wheat unless suitable substitutes are used.
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