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You are here: Home / Danish / Frikadeller (Danish Meatballs)

Frikadeller (Danish Meatballs)

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Frikerdeller (Danish Meatballs)- Fab Food 4 All

 

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)
Frikerdeller (Danish Meatballs)- Fab Food 4 All
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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!
Course Main Course
Cuisine Danish
Keyword Frikadeller, meatballs, minced pork
Prep Time 15 minutes
Cook Time 15 minutes
Servings 5 -6
Author Camilla Hawkins

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.

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Reader Interactions

Comments

  1. Jess

    17/05/2022 at 7:34 pm

    We absolutely loved them! Thanks for the recipe. Will just add less salt next time be they are perfect (to us!).

    Reply
    • Camilla

      17/05/2022 at 9:10 pm

      So glad you like them Jess:-) Regarding the salt, can I just check that you used 1.5 teaspoons and not tablespoons as I’ve never found this recipe too salty?

      Reply
      • Jess

        18/05/2022 at 10:34 am

        Yeah yeah 1.5 tsp! But I only had 500gr of meat so that must have been it! Love from Italy!

        Reply
        • Camilla

          18/05/2022 at 4:36 pm

          I knew something wasn’t right LOL, glad we got to the bottom of it:-)

          Reply
  2. Robert Price

    27/03/2018 at 5:01 am

    I love meatballs

    Reply
    • Camilla

      27/03/2018 at 9:20 am

      You will love these then:-)

      Reply
  3. Margaret Gallagher

    25/03/2018 at 8:57 pm

    A change from our normal meatballs – sure the FAMILY will love them

    Reply
    • Camilla

      25/03/2018 at 11:37 pm

      They are so good:-)

      Reply
  4. Donna

    20/10/2016 at 3:57 pm

    These are a staple. We eat them with veg in a stir fry. Yummy! May need to try homemade ones

    Reply
    • Camilla

      20/10/2016 at 4:28 pm

      I’ve never seen Frikadeller for sale but have seen Swedish Meatballs which pale in comparison! These are light and fluffy:-)

      Reply
  5. Ursula Hunt

    05/05/2015 at 12:51 pm

    The family love these meatballs

    Reply
    • Camilla

      06/05/2015 at 1:11 pm

      They are fab aren’t they:-)

      Reply
  6. bev

    20/03/2015 at 12:34 pm

    Ooooh must try these!

    Reply
    • Camilla

      20/03/2015 at 10:33 pm

      They are great, hope you do try them:-)

      Reply
  7. Ursula Hunt

    16/01/2015 at 11:00 am

    lovely meatball recipe, the oats make a surprising difference

    Reply
    • Camilla

      16/01/2015 at 6:04 pm

      Thank you Ursula:-)

      Reply
  8. Anne Dalzell

    27/11/2014 at 10:11 pm

    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.

    Reply
    • Camilla

      27/11/2014 at 11:39 pm

      These are soo very good and completely different from any meatball you’ll have had before! Good cold too:-)

      Reply
  9. Paul Wilson

    22/11/2014 at 1:44 am

    Love these, they’re so tasty.

    Reply
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