Frikadeller (Danish Meatballs)
Are you tired of Italian meatballs? Switch it up tonight with Danish meatballs!
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During the late Middle Ages, when German immigrants began to settle in Denmark, it’s widely believed that they brought along the recipe for Frikadelle. These flat, pan-fried meatballs were an instant hit and, over time, inspired the Danish Frikadeller, or Danish meatballs. Now a common household comfort food, Danish meatballs are praised for their versatility, grand leftover potential, and overall delicious taste. Danish meatballs are at the center of the table during many festival occasions or served at an intimate family dinner on a rainy Sunday evening.
Unlike Italian meatballs, Danish meatballs are often served with a side of a rich, creamy sauce or gravy. However, these little balls of flavor are just as great on their own with their crispy outside and juicy inside. They’re super savory, really hearty, and downright just a delicious meal. If you don’t foresee a trip to Denmark in your near future, you’re in luck: Danish meatballs are easy to make and can be cooked in the comfort of your own home.
Are Frikadeller (Danish Meatballs) Healthy?
This dish is packed with protein, but if you’re monitoring your heart health or cholesterol levels, the high fat content and cholesterol in Danish meatballs may be a concern. You know your body best, but if you’re conflicted, you could always swap the ground beef and pork with turkey.
What is the difference between danish meatballs and swedish meatballs?
If you’re anything like me, then a trip to IKEA may be more for a taste of their Swedish meatballs than furniture shopping. They’re delicious, case closed. But with Sweden and Denmark being so close together, you may be wondering what the difference is between Swedish meatballs and Danish meatballs. And as your friendly recipe writer, I’m here to tell you that it comes down to shape, texture, serving style, and ingredients.
Shape: Swedish meatballs are rounder and smaller than Danish meatballs, often resembling golf balls. Danish meatballs are less precise in shape, usually flat from being pan fried and slightly larger.
Texture: While Swedish meatballs have a smooth texture, Danish meatballs are again rougher and less precise.
Serving style: Swedish meatballs are usually served in a sauce, whether a creamy gravy or broth, while Danish meatballs can be served with a sauce on the side or enjoyed solo.
Ingredients: Even though Swedish and Danish meatballs share many key ingredients, Swedish meatballs also tend to have spices such as allspice, nutmeg, white pepper, and even sometimes ground ginger.
INGREDIENTS
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1 large egg
- 1/4 cup milk
- 1/2 cup breadcrumbs
- 1 medium onion, finely grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- Butter for frying
INSTRUCTIONS
Mix
Combine meats, egg, milk, breadcrumbs, onion, and seasonings.
Form
Add flour, shape into patties.
Cook
Fry patties in butter until golden and cooked.
Devour!
FAQs & Tips
Danish meatballs make great leftovers, so there is definitely no need to make them the same day you plan on enjoying them! In an airtight container, Danish meatballs will store well for 3-4 days in the fridge. Since these little balls are so delicious, I definitely recommend doubling the batch and freezing the extras to enjoy whenever you have a craving. They reheat like a dream, too—simply pan-fry them until hot and sizzling, or throw them in a 350 degrees F oven for about 15-20 minutes.
When mixing your ingredients together, you want to create a very moist mixture. However, you definitely don’t want it to be dripping wet. Adjusting the milk amount can help ensure you don’t accidently make soggy meatballs. I recommend 1/4 cup of milk, but you can use slightly less or more if your mixture needs it.
When frying your Danish meatballs, you may be tempted to swap out the butter for olive oil with health in mind. But please…please stick to the recipe. I promise the butter will make your Danish meatballs taste like heaven. Stick to the recipe, my good people!
Serving Suggestions
If you’d like to stick to tradition, then enjoying your perfectly cooked Danish meatballs with a side of boiled red potatoes and sweet and sour cabbage is the way to go. If you’d like, you can also try making a side of brown gravy, a dill-based sauce, or even a cranberry compote. These incredible meatballs are super versatile and go with many different sides and sauces, so get creative!
Frikadeller (Danish Meatballs)
Ingredients
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1 large egg
- 1/4 cup milk
- 1/2 cup breadcrumbs
- 1 medium onion finely grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- Butter for frying
Instructions
- Combine ground pork, ground beef, egg, milk, breadcrumbs, grated onion, salt, and pepper in a large bowl. Mix thoroughly until well combined.
- Gradually add flour to the meat mixture, ensuring it is fully incorporated. The mixture should be moist but firm enough to shape.
- Heat a large skillet over medium heat and add butter. Form the meat mixture into oval-shaped patties and fry in the skillet. Cook each side for about 5-7 minutes or until golden brown and cooked through.
Nutrition
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