Average: 5 (1 vote)


The famous danish meatballs

frikadeller ingredients

  • 500 g MINCED pork
  • 1 onion -- finely chopped about 1/2 cup -
  • 1 Egg
  • dl Milk
  • 1 T breadcrumbs ( unseasoned)
  • 100 g butter (for frying)
  • 1 pn Salt
  • 1 Pepper

Cooking frikadeller

Melt half of the butter in a pan slowly. It should not colour, just melt. Pour in the very finely chopped onion. The purpose is to soften the onions before adding the to the meat-dough. While the onions are simmering pour the finely minced meat into a bowl and add egg, milk, breadcrumbs, salt and pepper (be generous with the pepper so it can be tasted through the onions). Work the meat and the other ingredients thoroughly together. Add the onions when they are "clear but not fried". Place the mixture in the fridge for about 10-15 minutes. Melt the rest of the butter and form the meat-mixture with a tablespoon. Each "Frikadelle" has the size of the tablespoon - not to small so they go dry and not too large so they take too long to fry. You form the frikadelle with the spoon and the palm of your hand. Fryi them in the hot pan at high temperature - they must not boil in the butter but you dont want them black either. Fry them 3-5 minutes on each side.


Traditionally the frikadelles in Denmark are served with potatoes and red cabbage (roedkaal) or stewed white cabbage or simply with rye bread. Tastes great with a cold beer.

Post new comment

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.
  • You may quote other posts using [quote] tags.
  • Glossary terms will be automatically marked with links to their descriptions.

More information about formatting options

This boring question is just to prevent automated spam submissions.