About this Dish
Denmark's beloved meatballs — flat, oval patties of minced pork and veal mixed with onion, egg and milk-soaked breadcrumbs, pan-fried in butter. Served with boiled potatoes, pickled red cabbage and brown gravy. Eaten at home several times a week across Denmark. Cold frikadeller in a packed lunch the next day are considered almost better than hot.
IngredientsServes 4
🐷Minced pork, 400g
🐄Minced veal, 200g
🧅Yellow onion, 1 medium, finely grated
🥚Eggs, 2 large
🍞Plain breadcrumbs, 4 tablespoons
🥛Whole milk, 100ml
🧂Salt, 1 teaspoon, and white pepper, half a teaspoon
🧈Butter, a generous knob, for frying
Method
1
Mix the breadcrumbs with the milk in a large bowl and let them soak for 5 minutes until the milk is fully absorbed. This keeps the frikadeller soft and tender inside.2
Add the minced pork, minced veal, grated onion, eggs, salt and white pepper to the soaked breadcrumbs. Mix everything together thoroughly with your hands for a couple of minutes until the mixture is smooth and slightly sticky — this is important for the texture.3
Let the mixture rest in the fridge for at least 15 minutes, ideally 30. This helps the mixture firm up and makes it much easier to shape.4
Melt the butter in a large frying pan over medium heat until it foams. Using a wet tablespoon, scoop oval patties of the mixture and place them gently into the pan — press each one down lightly to create that classic flat, oval shape.5
Fry the frikadeller for about 5–6 minutes on each side until they are deep golden brown and cooked through. Do not rush the heat — medium is key so the butter doesn't burn and the inside cooks properly.6
Serve hot with boiled potatoes, pickled red cabbage and a simple brown gravy made from the pan juices. Save any leftovers for tomorrow's packed lunch — cold frikadeller in rye bread is one of life's great pleasures.User Reviews
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