Frikadeller (Danish Pan-Fried Pork and Veal Meatballs)
In short: Flat oval meatballs of pork and veal, softened with milk and onion and fried in butter until deep golden, served with potatoes, gravy and red cabbage. It takes about 55 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 30 min
- Resting
- 30 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 640 kcal
Frikadeller are the Danish family meatball: flat ovals of minced pork and veal, loosened with milk and a little flour and fried in butter until they carry a deep brown crust. They are eaten hot with boiled potatoes, gravy and pickled red cabbage, or cold the next day on rye bread. They are larger and flatter than Swedish meatballs, and shaped with two wet spoons.
Instructions
- Mix the pork, veal, onion, egg, flour, salt and pepper in a large bowl. Add the milk a little at a time, beating by hand for 2 to 3 minutes, until the mixture is light and sticky. Cover and chill for 30 minutes.
- Heat half the butter and the oil in a large skillet over medium heat. With two wet tablespoons, shape the mixture into ovals about 8 cm (3 in) long and set 5 or 6 in the pan, flattening them slightly.
- Fry for 4 to 5 minutes per side, until deep golden and cooked through to 71°C (160°F). Keep them warm in a 95°C (200°F) oven while you fry the rest, adding more butter as needed.
- For the gravy, sprinkle the flour into the drippings in the pan and stir for 1 minute. Whisk in the stock and cream and simmer for 5 minutes, until lightly thickened. Season to taste.
- Serve the frikadeller hot with boiled potatoes, the gravy, pickled red cabbage and pickled cucumber.
Tips
- Wet your spoons or hands in cold water before shaping so the soft mixture does not stick. A loose mixture is the point, because it keeps the frikadeller tender and juicy.
- Fry over medium heat, not high, or the outside burns before the middle cooks. Leftovers are excellent cold on rye bread with pickled cucumber or beets.
Questions and answers
Why do Danish frikadeller contain milk and flour?
The milk and a little flour bind the loose mixture and keep the meat light and moist instead of dense. Beating the mince for a couple of minutes makes it sticky, so it holds together in the pan.
Can I bake them instead of frying?
Yes. Bake them on a lined tray at 200°C (400°F) for 18 to 20 minutes, turning once. They will be paler and will lack the browned butter crust.
Can I freeze frikadeller?
Yes. Freeze cooked, cooled frikadeller in a single layer, then bag them for up to 3 months. Thaw overnight and reheat in a covered skillet or at 180°C (350°F) for about 15 minutes.
How long does it take to make Frikadeller (Danish Pan-Fried Pork and Veal Meatballs)?
About 55 min in total: 25 min of preparation and 30 min of cooking.
How many calories are in Frikadeller (Danish Pan-Fried Pork and Veal Meatballs)?
About 640 kcal per serving, with 37 g of protein, 24 g of carbohydrates and 40 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 37 g |
| Carbohydrates | 24 g |
| Fat | 40 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 1200 mg |
Estimated values, calculated from the ingredients.
