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.
27 comments
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Donna
20/10/2016 at 3:57 pm (UTC 1) Link to this comment
These are a staple. We eat them with veg in a stir fry. Yummy! May need to try homemade ones
Camilla
20/10/2016 at 4:28 pm (UTC 1) Link to this comment
I’ve never seen Frikadeller for sale but have seen Swedish Meatballs which pale in comparison! These are light and fluffy:-)
Ursula Hunt
05/05/2015 at 12:51 pm (UTC 1) Link to this comment
The family love these meatballs
Camilla
06/05/2015 at 1:11 pm (UTC 1) Link to this comment
They are fab aren’t they:-)
bev
20/03/2015 at 12:34 pm (UTC 1) Link to this comment
Ooooh must try these!
Camilla
20/03/2015 at 10:33 pm (UTC 1) Link to this comment
They are great, hope you do try them:-)
Ursula Hunt
16/01/2015 at 11:00 am (UTC 1) Link to this comment
lovely meatball recipe, the oats make a surprising difference
Camilla
16/01/2015 at 6:04 pm (UTC 1) Link to this comment
Thank you Ursula:-)
Anne Dalzell
27/11/2014 at 10:11 pm (UTC 1) Link to this comment
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
27/11/2014 at 11:39 pm (UTC 1) Link to this comment
These are soo very good and completely different from any meatball you’ll have had before! Good cold too:-)
Paul Wilson
22/11/2014 at 1:44 am (UTC 1) Link to this comment
Love these, they’re so tasty.
bev
02/08/2014 at 10:55 am (UTC 1) Link to this comment
Not a fan of meatballs but I do like the sound of these!
Camilla
02/08/2014 at 11:38 pm (UTC 1) Link to this comment
These are fabulous and not like ordinary meatballs:-)
glenn hutton
11/06/2014 at 10:23 am (UTC 1) Link to this comment
Oats, never had that in meatballs… interesting!
Camilla
11/06/2014 at 12:01 pm (UTC 1) Link to this comment
A good bulking ingredient and heart healthy too:-)
sofia s.
06/04/2014 at 9:41 pm (UTC 1) Link to this comment
interesting! meatballs with oats it’s something different
Victoria
15/03/2014 at 2:20 pm (UTC 1) Link to this comment
Definitely going to give these a try!
Camilla
18/03/2014 at 8:39 pm (UTC 1) Link to this comment
Fab, do let me know how you get on:-)
Paul Wilson
18/01/2014 at 5:22 am (UTC 1) Link to this comment
Used to have these as a kid all the time, they’re really nice.
Maya Russell
07/01/2014 at 8:07 am (UTC 1) Link to this comment
Really interesting – they look quick and delicious. I’m sure my kids would love them.
Camilla
08/01/2014 at 7:05 pm (UTC 1) Link to this comment
Oh yes, an absolute favourite of mine as a kid and my own now:-
Tracy Nixon
27/10/2013 at 4:53 am (UTC 1) Link to this comment
This recipe sounds lovely! Another one to print off and attempt to follow! Thanks 🙂
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!
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!
Richard
19/04/2012 at 5:49 pm (UTC 1) Link to this comment
These are lovely!
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[…] the truth I don’t think I ever am) so decided to work on the principle that these were like Frikadella which use grated onion. Then I just needed to add some flavour which came in the form of sweetcorn, […]