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Danish Meatballs (Frikadeller)

Danish · Dinner · Easy

Danish Meatballs (Frikadeller)

Total
1 hr 5 min
Prep
45 min
Serves
4
Calories
370
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Soft pork meatballs with onion, oats and milk fry in butter until their flattened sides develop a deep golden crust.

A chilled, spoonable mixture gives Danish Meatballs (Frikadeller) their tender texture. A little flour and oats hold the milk in the pork, while finely minced onion seasons every bite.

The mixture is softer than an Italian-style meatball mixture, so shape it with two spoons rather than rolling it firmly by hand. Keep the heat moderate to brown the butter without scorching it.

SavoryMildComfort FoodNut-freeHigh-protein

Method

  1. Stir ground pork with salt until slightly sticky. Mix in onion, garlic, flour, oats, black pepper and egg, then gradually stir in milk. Refrigerate for .

  2. Use two damp spoons to shape 12 oval meatballs, flattening each slightly to about 3/4 inch thick.

  3. Melt half the butter in a large skillet over medium-low heat. Fry six meatballs for per side until browned and 160°F in the center. Repeat with remaining butter and meatballs.

Forkue tips

  • If the mixture still feels too loose after chilling, add another teaspoon of flour rather than packing in large amounts of crumbs.

Storing and reheating

Refrigerate for 3 days or freeze for 2 months. Warm in a covered skillet with a splash of water, then uncover briefly to refresh the browned surfaces.

Kitchen gear

Large skilletTop picks on AmazonInstant read thermometerTop picks on Amazon
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Nutrition per serving, estimated

370Calories
25gProtein
8gCarbs
26gFat

Danish Meatballs (Frikadeller): FAQ

Can I use a pork and beef mixture?

Yes. An equal mixture works well, though all-pork meatballs have a milder flavor and softer texture.

Why is the mixture so soft?

Milk makes it deliberately softer than many meatball mixtures. Chilling allows the oats and flour to absorb moisture before shaping.

How do I store and reheat Danish Meatballs (Frikadeller)?

Refrigerate for 3 days or freeze for 2 months. Warm in a covered skillet with a splash of water, then uncover briefly to refresh the browned surfaces.

How long does Danish Meatballs (Frikadeller) take?

About 1 hr 5 min in total: 45 min prep and 20 min cooking.

What do I need to make Danish Meatballs (Frikadeller)?

The key ingredients are ground pork, onion, garlic, all-purpose flour, rolled oats and milk, plus pantry basics.

Any tips for Danish Meatballs (Frikadeller)?

If the mixture still feels too loose after chilling, add another teaspoon of flour rather than packing in large amounts of crumbs.

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