Danish Frikadeller Recipe

Instructions

Combine the ground pork (or pork and beef mixture) in a large mixing bowl with the finely minced or grated onion.

Mix the milk and breadcrumbs in a separate bowl, allowing the breadcrumbs to absorb the milk. This will help keep the frikadeller moist and tender.

Add the milk-soaked breadcrumbs, egg, flour, salt, pepper, and allspice (if using) to the meat and onion mixture. Use your hands to thoroughly mix all the ingredients until you have a cohesive and slightly sticky mixture.

Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. Chilling the mixture will make it easier to shape the frikadeller.

Once the mixture has chilled, take a handful of the meat mixture and form it into small, flattened meatballs. Aim for a size slightly smaller than a golf ball, as the frikadeller will expand slightly while cooking.

Heat a generous amount of butter or oil in a frying pan over medium heat. You want enough fat to cover the bottom of the pan.

Place the frikadeller in the pan, leaving space between them for easy flipping. Cook the meatballs on each side for 4-5 minutes until they develop a golden-brown crust and are cooked through. You may need to adjust the heat to ensure they cook evenly without burning.

Once cooked, transfer the frikadeller to a plate lined with paper towels to absorb any excess oil.

Danish frikadeller are traditionally served hot as a main course alongside boiled potatoes, gravy, and a selection of vegetables. They can also be served as an appetizer or on rye bread with pickles and remoulade.

Main Course