Recipe for Danish meatballs

Culture
Written By Lena Waschbusch
Danish Frikadeller

Denmark's neighbor Sweden is known for its world-famous meatballs. Danes, however, enjoy meatballs in their very own way, which are in no way inferior to those of their neighboring country!

Today, nothing reminds us that meatballs were once valued for being affordable and easy accessible. Since the middle ages, the recipe has evolved to include various meats and seasonings. They are often served at social gatherings or picnics and make a perfect snack for a lunchbox, since they can be enjoyed hot or cold.

Here’s an authentic recipe for Danish Frikadeller that’s sure to become a family favorite.

What you need

  • A knife

  • A cutting board

  • A large mixing bowl

  • A large frying pan

  • A casserole dish

  • Paper towels

Ingredients

  • 500g ground pork (or a mix of pork and beef)

  • 1 onion, finely chopped

  • 1 egg

  • 2 cloves of garlic, minced

  • 1 fresh chili, finely chopped (adjust to taste)

  • 50g breadcrumbs

  • 100ml milk

  • Salt and pepper to taste

  • Butter or oil for frying

Preparations

  1. Prepare the Mixture:

    • In a large bowl, combine the ground meat, finely chopped onion, egg, breadcrumbs, milk, salt, and pepper. Mix well until all ingredients are thoroughly incorporated. The mixture should be slightly sticky but firm enough to form into balls.

  2. Shape the Frikadeller:

    • Shape the mixture into small, flat patties about the size of a golf ball. Flatten them slightly to ensure even cooking. Make sure your hands are wet before touching the sticky mixture, since it makes handling it a lot easier.

  3. Cook the Frikadeller:

    • Heat a generous amount of butter or oil in a large frying pan over medium heat. Once hot, add the meatballs, making sure not to overcrowd the pan. Fry them for about 5 minutes on each side until crispy. A golden brown color is perfect.

    • Place the Frikadeller in a casserole dish. Cook in the oven for 10 minutes.

  4. Serve and Enjoy:

    • Remove the Frikadeller from the pan and let them drain on a paper towel to remove any excess oil.

      For the traditional danish way, serve them hot with boiled potatoes, gravy, and a side of pickled red cabbage or cucumber salad. They can also be enjoyed cold in sandwiches or as a snack.

Keep any leftovers in fridge and use up as soon as possible.

Velbekomme!

Lena Waschbusch
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