Classic Danish Meatballs - Frikadeller
- 1 hr 10 min.
- Easy
- 4 servings
Danish Meatballs (Frikadeller) are a timeless classic in Danish cuisine, cherished for their juiciness and flavor. This recipe brings out the best in meatballs by combining traditional ingredients like minced pork, onion, egg, and spices to create a perfect balance of taste and texture. Served with brown sauce, boiled potatoes, or a fresh potato salad, they make a heartwarming dish that invites cozy moments around the dinner table.
Meatballs offer fantastic versatility; they can be enjoyed hot for dinner, as part of a lunch buffet, or cold in a sandwich with rye bread and remoulade for a delicious snack. This recipe is an invitation to participate in the Danish culinary tradition, where each meatball is not just a bite of tasty food but also a piece of cultural heritage.
Making meatballs together can be a delightful family activity, where the process of mixing, shaping, and frying becomes an opportunity to create memories. This simple yet deeply satisfying dish is a tribute to the simplicity of everyday cooking and the bond that food can create among people. Let's bring this classic to life together and enjoy the flavorful, juicy meatballs that everyone will love.
Ingredients
- 500gminced pork
- 200gonion
- 1pcs.egg
- 100mlmilkSee a recipe for here.
- 50gflour
- 10gsalt
- 2gpepper
- 100gbutter for frying
- 100mloil for frying
Tools
- Pan
- Cooking spoon
- Tablespoon
- Bowl
- Knife
- Grater
- Cutting board
Tips
- Remember to mix the mixture well with salt, otherwise, it won't bind well with the other ingredients!
- You can also use minced veal and pork instead of just pork
- If the mixture becomes a bit too liquid, cover it and let it rest in the refrigerator for 30 minutes to 1 hour.
- If you use too little butter, the meatballs may end up a bit dry.
- If you want to make a large batch, you can fry the meatballs a bit harder, place them in a dish, and let them finish cooking in the oven at about 150°C.
Goes well with
- Brown sauce and potatoes
- Potato salad
- Meatball sandwich
Instructions
1
Grate the onion or chop it into small cubes. If you have a mixer, you can chop the onion while it mixes the meat mixture.
2
Mix the minced meat well with all the salt - the easiest and best way is to mix it in a mixer with the flat beater/k-paddle. It should be mixed for 3.5 - 4 minutes by hand or on low speed in a mixer.
3
When the meat mixture has a good and firm consistency, you add the flour, pepper, onion, and eggs, and mix everything well. You can advantageously use a sieve for the flour to minimize the risk of lumps.
4
Be careful not to make the mixture too liquid. Therefore, pour a little milk at a time - the meatballs should be easy to shape.
5
Now stir the meat mixture for about 4 minutes
6
Let the mixture rest in the refrigerator for about 30 minutes.
7
Melt a good amount of butter (preferably more than 100 g) together with neutral-tasting oil. Make sure the pan doesn't start smoking too much, as it can burn the fat. Therefore, set the stove to slightly above medium heat.
8
Shape the meatballs with a tablespoon and one of your hands, so they become oval-shaped. You can dip the spoon in the melted butter before shaping a meatball.
9
Fry the meatballs on slightly above medium heat, and let them develop a crust before turning them.
10
Continuously pour butter over the meatballs with the spoon (baste).
11
Depending on the size and shape of the meatballs, they should be fried on two or three sides.
12
When they are golden brown all over, place them in a dish and cover them until the remaining meatballs are made.
13
Pairs really well with gravy and potatoes. Enjoy your meal!
Nutritional Information
Calories
Carbohydrates
Fat
Protein
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