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

Frikadeller (Danish Meatballs)

Updated: 23rd March 2024 · Published: 16th April 2012 

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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

  • Lamb Burning Love
  • Leverpostej
  • Egg & Prawn Open Sandwich with Lemon Mayonnaise
  • Hønsekødssuppe (Chicken Broth with Meatballs & Dumplings)

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 minutes
Cook Time 15 minutes 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
      • Pattie

        25/03/2024 at 8:46 pm

        Frikadellar are regularly sold in Lidl in the U.K. and are very tasty but I’m going to try this recipe

        Reply
        • Camilla

          26/03/2024 at 11:04 am

          Better to make your own as you know exactly what’s in them. I think I’ve seen German version in Lidl.

          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
  10. bev

    02/08/2014 at 10:55 am

    Not a fan of meatballs but I do like the sound of these!

    Reply
    • Camilla

      02/08/2014 at 11:38 pm

      These are fabulous and not like ordinary meatballs:-)

      Reply
  11. glenn hutton

    11/06/2014 at 10:23 am

    Oats, never had that in meatballs… interesting!

    Reply
    • Camilla

      11/06/2014 at 12:01 pm

      A good bulking ingredient and heart healthy too:-)

      Reply
  12. sofia s.

    06/04/2014 at 9:41 pm

    interesting! meatballs with oats it’s something different

    Reply
  13. Victoria

    15/03/2014 at 2:20 pm

    Definitely going to give these a try!

    Reply
    • Camilla

      18/03/2014 at 8:39 pm

      Fab, do let me know how you get on:-)

      Reply
  14. Paul Wilson

    18/01/2014 at 5:22 am

    Used to have these as a kid all the time, they’re really nice.

    Reply
  15. Maya Russell

    07/01/2014 at 8:07 am

    Really interesting – they look quick and delicious. I’m sure my kids would love them.

    Reply
    • Camilla

      08/01/2014 at 7:05 pm

      Oh yes, an absolute favourite of mine as a kid and my own now:-

      Reply
  16. Tracy Nixon

    27/10/2013 at 4:53 am

    This recipe sounds lovely! Another one to print off and attempt to follow! Thanks 🙂

    Reply
  17. Mich Puece of Cake

    17/07/2012 at 8:24 am

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

    Reply
    • Camilla

      17/07/2012 at 8:36 am

      Hi Mich, thank you for your comments and unlike beef meatballs these are as good cold as they are hot!

      Reply
  18. Gitte

    21/04/2012 at 3:34 pm

    One of my mother’s friends used to add oats into her frikadeller, I remember them as very delicious. 🙂

    Reply
    • Camilla

      21/04/2012 at 3:49 pm

      Yes, so do I, great minds think alike!

      Reply
  19. Richard

    19/04/2012 at 5:49 pm

    These are lovely!

    Reply

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