Pin This My neighbor Ingrid taught me to make frikadeller on a gray Copenhagen afternoon when her kitchen smelled like butter and onions. She had this quiet, confident way of mixing the meat, barely lifting her hands from the bowl, letting the texture tell her when it was ready. I watched her flatten each meatball in the pan with the back of a spatula, waiting for that specific shade of golden brown that meant crispy edges but a juicy center. That first bite, with a sharp pickle on the side, made everything click—this wasn't fancy, but it was perfectly, unapologetically right.
I made these for a winter potluck and brought them in a ceramic dish, nervous they'd be cold by the time we ate. But someone reheated them gently in a pan, and everyone reached for seconds without asking what was in them—just pure satisfaction. That's when I realized frikadeller isn't trying to impress; it just wants to feed you well.
Ingredients
- Ground pork: Use 500g of quality pork, or mix it half and half with veal if you want a lighter, more delicate texture.
- Grated onion: One small onion, grated finely, dissolves into the meat and adds subtle sweetness without overpowering.
- Egg: Acts as a binder and keeps everything holding together beautifully.
- Whole milk: 100ml keeps the mixture moist and creates that tender, almost creamy interior.
- Breadcrumbs: 60g helps absorb the liquid and gives the meatballs structure without making them dense.
- Salt and pepper: Season generously—1 tsp salt, ½ tsp pepper—because the bread and meat need enough salt to shine.
- Ground allspice: ½ tsp is optional but it's the quiet ingredient that makes people ask what's in these, so I always add it.
- Butter and neutral oil: The combination of butter and oil prevents burning while creating that golden crust.
Instructions
- Combine and rest:
- In a large bowl, mix the ground pork, grated onion, egg, milk, breadcrumbs, salt, pepper, and allspice together until everything is cohesive and slightly sticky. Let the mixture sit for 10 minutes so the breadcrumbs fully absorb the milk, which keeps the final meatballs moist and tender.
- Shape into meatballs:
- Wet your hands and shape the mixture into 12–14 oval or round meatballs about the size of a golf ball, working gently so you don't compress them too much. The slight moisture on your hands prevents sticking and keeps the texture light.
- Heat your pan:
- In a large skillet, warm the butter and oil together over medium heat until it smells nutty and the butter just stops foaming. The medium heat is crucial because it gives you time to achieve a golden crust without cooking the outside faster than the inside.
- Fry until golden:
- Add the meatballs and gently flatten each one slightly with the back of a spatula, then fry for 4–5 minutes per side until deep golden brown and cooked through. Work in batches if needed so they're not crowded, and listen for the sizzle—it should be steady and confident, not violent.
- Drain and serve:
- Transfer the cooked frikadeller to a paper towel-lined plate to blot any excess fat, then serve them hot with pickles and your choice of rye bread or boiled potatoes.
Pin This The magic happens when you serve these to people who grew up eating them, and they get that faraway look, like they're tasting memory itself. You realize you're not just making dinner; you're holding a little piece of someone's history on their plate.
The Perfect Pan and Flatness
A heavy-bottomed skillet or cast iron works beautifully because it distributes heat evenly and won't have hot spots that burn the bottom while the top stays pale. Flattening each meatball slightly isn't just for looks—it increases surface area, creating more of that crispy, golden exterior that makes each bite interesting. Think of it like coaxing out flavor rather than frying, a gentle pressure that says you care about how they cook.
Variations and Accompaniments
If you want to lean into the traditional Danish way, make a creamy potato salad with mayonnaise and fresh dill, or prepare some quick red cabbage slaw that adds brightness and tang. Some people brown them and finish them in the oven at 180°C for 10 minutes if they're worried about the insides, though a proper rest and medium heat usually handles this perfectly. The pickles are non-negotiable—they cut through the richness and make you want another bite.
Scaling and Storage
This recipe scales easily: double everything and you'll feed eight people with minimal extra effort. Leftover frikadeller taste wonderful cold the next day between slices of rye bread with a smear of mayonnaise and pickles, or reheated gently in a pan with a splash of water.
- Store cooled frikadeller in an airtight container in the fridge for up to three days.
- They freeze beautifully for up to two months if you let them cool completely first.
- To reheat, use a gentle pan over medium-low heat rather than microwaving, which can dry them out.
Pin This These meatballs are proof that the best food doesn't whisper; it speaks simply and warmly, asking nothing except to be eaten with good bread and good people around the table. Make them, and you're not just cooking—you're inviting someone into a kitchen where golden things happen and second plates are always welcome.
Recipe FAQs
- → What type of meat is used in Danish frikadeller?
Typically, ground pork is used, but a mix of pork and veal can create a lighter texture.
- → How are the meatballs shaped for cooking?
The mixture is formed into oval or round shapes about the size of a golf ball for even cooking.
- → What spices enhance the flavor of the meat mixture?
Salt, black pepper, and optionally ground allspice contribute to the classic taste.
- → What fats are recommended for frying?
A combination of unsalted butter and neutral oil ensures a golden, crispy exterior without burning.
- → What are common accompaniments for Danish frikadeller?
They are traditionally served with tangy pickles, rye bread, or boiled potatoes for a balanced meal.
- → Can the meatballs be prepared ahead of time?
Yes, the mixture can rest briefly to absorb flavors before shaping and frying for best results.