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.
More traditional Danish dishes
- Lamb Burning Love
- Leverpostej
- Egg & Prawn Open Sandwich with Lemon Mayonnaise
- Hønsekødssuppe (Chicken Broth with Meatballs & Dumplings)
FRIKADELLER (Danish Meatballs)
These Danish pork meatballs take a little effort but are so delicious, versatile and easy to make that you'll be hooked!
Servings 5 -6
Ingredients
- 750 g Minced pork
- 1 large Onion grated on a cheese grater
- 4.5 tbsp Flour
- 4.5 tbsp Porridge oats
- 60 ml 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.
- 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 Frikadeller. You can make more by making them smaller and using dessert spoons to shape and then cut down on the frying time.
Robert Price
I love meatballs
Camilla
You will love these then:-)
Margaret Gallagher
A change from our normal meatballs – sure the FAMILY will love them
Camilla
They are so good:-)
Donna
These are a staple. We eat them with veg in a stir fry. Yummy! May need to try homemade ones
Camilla
I’ve never seen Frikadeller for sale but have seen Swedish Meatballs which pale in comparison! These are light and fluffy:-)
Ursula Hunt
The family love these meatballs
Camilla
They are fab aren’t they:-)
bev
Ooooh must try these!
Camilla
They are great, hope you do try them:-)
Ursula Hunt
lovely meatball recipe, the oats make a surprising difference
Camilla
Thank you Ursula:-)
Anne Dalzell
I love meatballs anyway but adding porridge oats sounds delicious. My hubby is a real fan of sausage meat stuffing and these sound like a much nicer version of this.
Camilla
These are soo very good and completely different from any meatball you’ll have had before! Good cold too:-)
Paul Wilson
Love these, they’re so tasty.