Frikadeller are Denmark’s familiar pan-fried meatballs: softly textured, gently seasoned, and made for serving with potatoes, gravy, or a crisp cucumber salad.
Mix the pork gently with onion, egg, milk, and breadcrumbs, then let the mixture rest briefly before frying so the meatballs stay tender rather than dense.
Wet your hands before shaping the mixture. It should feel soft and slightly tacky, which gives the finished frikadeller their characteristic tender interior.
Serving Suggestions
Serve with boiled potatoes, brown gravy, pickled cucumber, and chopped parsley.
Recipe Notes
Refrigerate cooked frikadeller for up to 3 days. Reheat in a covered skillet over low heat with a splash of water.
Danish Frikadeller (Pan-Fried Pork Meatballs)
Tender Danish pork meatballs with onion, milk, and breadcrumbs, browned in a skillet for a comforting family meal.
Ingredients
Equipment
Method
Mix the meatball mixture:
- Combine the ground pork, grated onion, egg, milk, breadcrumbs, salt, white pepper, and nutmeg in a bowl. Mix with a wooden spoon just until cohesive.
- Cover and rest the mixture in the refrigerator for 15 minutes so the breadcrumbs hydrate and the meatballs shape cleanly.
Shape and fry:
- Heat the butter and oil in a large skillet over medium heat. With a wet spoon or wet hands, shape the mixture into 12 to 14 oval meatballs.
- Fry the frikadeller in batches for 4 to 5 minutes per side, turning gently, until browned and cooked through to 160°F (71°C) in the center.
- Transfer to a plate and keep warm. Serve with boiled potatoes, gravy, or cucumber salad.
Nutrition
Notes
- Do not overmix the pork; a loose mixture makes lighter meatballs.
- Cook in batches so the skillet stays hot enough to brown the surface.
