Frikadeller (Danish Meatballs) is a traditional dish that every Dane grows up with. Unlike an Italian meatball, 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 re-heated in the oven or just used cold and are ideal for kids’ lunch boxes.
More traditional Danish dishes
- Lamb Burning Love
- 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!
Do leave a comment and rating below when you’ve made this recipe as I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
FRIKADELLER (Danish Meatballs)
- 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
- 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.