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Frikadeller (Danish Meatballs)

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Frikadeller (Danish Meatballs) is a traditional dish every Dane grows up with. Unlike Italian meatballs, these are light and fluffy by comparison and made with pork. They’re utterly delicious and great hot or cold!

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 versions of this recipe in my recipe box, all passed on from my mother. 

In the past, I’ve just used a whole egg in the recipe but I decided to try the whipped egg white version today.  I think it makes them slightly fluffier!

Frikadeller can be eaten cold with potato salad or hot with boiled potatoes, red cabbage, and gravy. 

Try doubling up the recipe as they freeze well and can be thawed and reheated in the oven or just used cold and are ideal for kids’ lunch boxes.

More Traditional Danish Dishes

I think this is the best Danish Frikadeller recipe you’ll find so do try it and I’m sure you’ll become a lifelong fan too!

Frikdadeller Pinterest image

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

Frikadeller (Danish Meatballs)
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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
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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Comments

  1. Jess

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

    Reply

  8. 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.

    Reply

  17. Mich Puece of Cake

    This looks really easy and delicious! I have never thought of adding oats to meatballs. That is an idea I shall remember.

    Reply

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