Having a Danish mother I have eaten more than my fair share of Frikadeller, but you never tire of them as they are so delicious. I had about three different versions of this recipe in my box all passed on from my mother. In the past I’ve just used a whole egg in the recipe but decided to try the whipped egg white version today. I think it makes them slightly fluffier!
Frikadeller can either be eaten cold with potato salad etc or hot with boiled potatoes, red cabbage and gravy. Try doubling up the recipe as they freeze really well and can be thawed and re-heated in the oven or just used cold and are ideal for kids lunch boxes.
FRIKADELLER (Danish Meatballs)
Prep time
Cook time
Total time
These Danish pork meatballs take a little effort but are so delicious, versatile and easy to make that you’ll be hooked!
Author: Camilla
Recipe type: Main Meal
Serves: 5-6
Ingredients
- 750g Minced pork
- 1 Large Onion, grated on a cheese grater
- 4.5 level tbsp Flour
- 4.5 level tbsp Porridge oats
- 60ml Milk
- 1.5 Egg whites
- 1.5 tsp Salt
- 1 tsp Pepper
- 2 tbsp Oil for frying
Instructions
- Whisk the egg white until stiff with an electric hand whisk.
- Add the minced pork, onions, seasoning, flour and oats and mix well with your hand.
- Add the milk and mix well (you don’t want an overly wet mixture).
- Heat the oil in a large non-stick frying pan.
- Shape a tablespoon full of the mixture between 2 tablespoons to make a quenelle (a sort of three sided rugby ball shape).
- Fry on a moderate heat on all three sides for about 15 minutes in total until cooked through and not pink.
- You wil need to cook them in batches or use a couple of frying pans.
- A good indicator as to when they are ready is when they are firm to the touch when prodded with the back of a fork (which should be used to turn them).
- Can be served immediately, kept warm under foil in an oven or cooled down and refrigerated to serve cold.
- This recipe can easily be scaled back to a 500g pack size of minced pork by taking away a third of all the above ingredients.
Notes
When grating the onion, leave the root end in tact or the whole thing will just disintegrate in your fingers.
You will want to eat these cold the next day so this is the ideal quantity for a family of four with some left over.
This recipe makes 15 Frikerdella. You can make more by making them smaller and using dessert spoons to shape and then cut down on the frying time.
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5 comments
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Richard
19/04/2012 at 5:49 pm (UTC 1) Link to this comment
These are lovely!
Gitte
21/04/2012 at 3:34 pm (UTC 1) Link to this comment
One of my mother’s friends used to add oats into her frikadeller, I remember them as very delicious.
Camilla
21/04/2012 at 3:49 pm (UTC 1) Link to this comment
Yes, so do I, great minds think alike!
Mich Puece of Cake
17/07/2012 at 8:24 am (UTC 1) Link to this comment
This looks really easy and delicious! I have never thought of adding oats to meatballs. That is an idea I shall remember.
Camilla
17/07/2012 at 8:36 am (UTC 1) Link to this comment
Hi Mich, thank you for your comments and unlike beef meatballs these are as good cold as they are hot!