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Danish frikadeller, irregular pan-fried pork meatballs with browned edges, boiled potatoes, cucumber salad, and parsley on a simple table.

Danish Frikadeller (Pan-Fried Pork Meatballs)

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Tender Danish pork meatballs with onion, milk, and breadcrumbs, browned in a skillet for a comforting family meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Danish
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Frikadeller
  • 1 1/2 lb ground pork not extra lean
  • 1 small yellow onion finely grated
  • 1 large egg
  • 1/2 cup whole milk
  • 1/2 cup plain breadcrumbs
  • 1 tsp fine salt
  • 1/2 tsp white pepper
  • 1/4 tsp ground nutmeg
  • 2 tbsp butter for frying
  • 1 tbsp neutral oil for frying

Equipment

  • Large mixing bowl
  • Large skillet
  • Box grater
  • Fish spatula

Method
 

Mix the meatball mixture:
  1. 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.
  2. Cover and rest the mixture in the refrigerator for 15 minutes so the breadcrumbs hydrate and the meatballs shape cleanly.
Shape and fry:
  1. 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.
  2. 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.
  3. Transfer to a plate and keep warm. Serve with boiled potatoes, gravy, or cucumber salad.

Nutrition

Calories: 520kcalCarbohydrates: 18gProtein: 31gFat: 35gSaturated Fat: 14gCholesterol: 170mgSodium: 780mgFiber: 1gSugar: 3g

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.