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!
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!
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)
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.
bev
Not a fan of meatballs but I do like the sound of these!
Camilla
These are fabulous and not like ordinary meatballs:-)
glenn hutton
Oats, never had that in meatballs… interesting!
Camilla
A good bulking ingredient and heart healthy too:-)
sofia s.
interesting! meatballs with oats it’s something different
Victoria
Definitely going to give these a try!
Camilla
Fab, do let me know how you get on:-)
Paul Wilson
Used to have these as a kid all the time, they’re really nice.
Maya Russell
Really interesting – they look quick and delicious. I’m sure my kids would love them.
Camilla
Oh yes, an absolute favourite of mine as a kid and my own now:-
Tracy Nixon
This recipe sounds lovely! Another one to print off and attempt to follow! Thanks 🙂
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.
Camilla
Hi Mich, thank you for your comments and unlike beef meatballs these are as good cold as they are hot!
Gitte
One of my mother’s friends used to add oats into her frikadeller, I remember them as very delicious. 🙂
Camilla
Yes, so do I, great minds think alike!
Richard
These are lovely!