Danish Frikadeller Recipe
A flattened meatball made with beef and pork.
Servings: 4 people
Equipment
- mixing bowl
- large skillet
Ingredients
- 1 pound ground pork or mixture of pork and beef
- 1 small onion finely minced or grated
- ⅓ cup milk
- ⅓ cup breadcrumbs
- 1 large egg
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon ground allspice
Instructions
Soften the Breadcrumbs
- Place the breadcrumbs in a large mixing bowl. Pour the milk over them and let sit for 5–10 minutes until fully absorbed.Tip: This step is essential. Properly soaked crumbs act as a moisture reservoir, keeping your frikadeller tender rather than dense.
Add Onion & Seasoning
- Grate the onion directly into the bowl with the soaked breadcrumbs. Add the salt, pepper, and allspice (if using). Stir to combine.Tip: Grating the onion instead of chopping releases juices and distributes flavor evenly throughout the mixture.
Mix in the Meat
- Add the ground pork (or pork and beef mixture). Add the egg. Using clean hands or a fork, gently mix until everything is just combined.Tip: Do not overmix. Stop as soon as the ingredients are evenly incorporated to avoid tough meatballs.
Rest the Mixture
- Let the mixture rest for 10–15 minutes at room temperature.Tip: This short rest allows the breadcrumbs to fully hydrate and helps the mixture firm up, making it easier to shape.
Shape the Frikadeller
- With slightly damp hands or a spoon, form oval or slightly flattened patties about 2–3 inches wide.Tip: Traditional frikadeller are not perfectly round. Flattening them slightly helps them cook evenly and develop a better crust.
Heat the Pan
- Place a large skillet over medium heat and add butter (or butter and oil). Allow it to melt and foam gently.Tip: Medium heat is key. Too hot and the outside browns before the inside cooks through.
Cook the Frikadeller
- Place the patties in the skillet without crowding. Cook for about 4–5 minutes per side, turning once, until golden brown and cooked through (internal temperature of 160°F).Tip: Avoid flipping repeatedly. Let them develop a proper crust before turning.
Rest & Serve
- Transfer the cooked frikadeller to a plate and let them rest for a few minutes before serving.Tip: Resting helps the juices redistribute, keeping the interior moist.
Notes
Making Danish frikadeller is a relatively quick and straightforward process, making them an ideal dish for a delicious weeknight dinner or a special gathering with family and friends. Enjoy the cooking process and the delightful taste of these traditional Danish meatballs!