Frikadeller - Danish Meatballs
Frikadeller - Danish Meatballs from Denmark.
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 20 min
- Cook
- —
- Rest
- 30 min
- Total
- 50 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Finely chop onion and garlic. Stir salt into minced meat. Add the dry ingredients, then onion and garlic, then the egg. and lastly the milk.
What you'll need
10 ingredients. Tap each one once it's out on the bench.
Ingredients
- Garlic1 clove
- Pork500 g
- Wheat flour15 ml
- Rolled oats15 ml
- Milk118 ml
- Egg1
- Salt15 ml
- Ground black pepper4.9 ml
- Butter30 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Finely chop onion and garlic. Stir salt into minced meat.
Step 2
Add the dry ingredients, then onion and garlic, then the egg. and lastly the milk.
Step 3
Stir the meat mixture until it is firm. Refrigerate for at least 30 minutes.
30 min
Step 4
You can also make the mixture one day in advance and refrigerate. Heat a pan over medium heat.
Step 5
Add butter to the pan and use a spoon to form frikadeller (meatballs) in your preferred size. We recommend using about 2 tablespoons of mixture per frikadelle.
Step 6
Fry until they develop a nice browned crust on both sides and are cooked all the way through. Serve hot with a classic potato salad on the side.
Nutrition
Per serving · estimate
- Calories
- 424 kcal
- Protein
- 37.6 g
- Carbs
- 8.5 g
- Fat
- 25.7 g
- Saturated fat
- 10.8 g
- Fibre
- 1 g
- Sugar
- 2.9 g
- Sodium
- 1562 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Wheat
- Milk
- Eggs
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion
1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing.
pork → mushroom
Chopped mushrooms plus a splash of soy. Different dish, same comfort.
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish)
Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Frikadeller - Danish Meatballs take?
50 min all in — 20 min prep, 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
6 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan.
How much salt do I put in?
The recipe lists Salt at 1 tbsp.
What can I use instead?
onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. garlic (garlic powder or a pinch of onion) → garlic powder or a pinch of onion. 1 clove ≈ ¼ tsp garlic powder. The fresh bite will be missing. pork → mushroom. Chopped mushrooms plus a splash of soy. Different dish, same comfort. flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. egg (silken tofu or skip (depends on the dish)) → silken tofu or skip (depends on the dish). Carbonara without egg is not carbonara. Fried rice can skip the egg. We will not pretend otherwise. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.