FRIKADELLER (DANISH MEATBALLS)

On December 9, 2013 by Tina Diep

frikadellerSmoerrebroedFrikadeller (Danish meatballs) are one of the great traditional Danish foods, but they also exist in many other northern countries with different variations of pork, veal and beef. In Denmark they are traditionally served with boiled white potatoes, gravy, and cooked red cabbage, or as a topping on a piece of rye bread with remoulade and cucumber salad to make open-face sandwiches (smørrebrød). 

They are best pan fried with butter and oil, but for a healthier version they can also be baked. It is a crime to make them too dry however, which can make the oven a bit risky, as they are best enjoyed juicy on the inside and a bit crispy on the outside.

This recipe is one of the more traditional ones, but you can always add your own touch to the recipe by adding vegetables or herbs/spices, substituting with chicken, or cooking them in the oven instead of pan-frying.

frikadellemaking

Frikadeller (Danish meatballs)
Yields 16
Print
139 calories
6 g
41 g
8 g
9 g
3 g
65 g
254 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
65g
Yields
16
Amount Per Serving
Calories 139
Calories from Fat 76
% Daily Value *
Total Fat 8g
13%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 41mg
14%
Sodium 254mg
11%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
3%
Sugars 1g
Protein 9g
Vitamin A
1%
Vitamin C
2%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. • 1 pound (500 grams) ground pork
  2. • 1 ½ teaspoons coarse ground salt
  3. • ¾ cup (150 grams) onion, minced
  4. • ¾ cup (85 grams) oats
  5. • 2 tablespoons flour
  6. • 1 egg
  7. • Slightly less than ¾ cup (150 ml) milk
  8. • ½ teaspoon oregano
  9. • ½ teaspoon cracked pepper
For frying
  1. • 1 tablespoon butter
  2. • 1 tablespoon oil
Instructions
  1. 1. Mix the pork and salt together for a few minutes with a wooden spoon, or for easier mixing use a handheld whipping machine (the more you mix the salt into the meat the better it will combine with the milk).
  2. 2. Add the remaining ingredients together and mix well.
  3. 3. Heat up the butter and oil in a skillet. One by one, shape each meatball (with using a spoon to help) and slowly add them to the skillet. Let them fry on one side for a few minutes on medium heat and turn once they are browned.
  4. 4. Served best when warm.
Notes
  1. *You can easily freeze frikadeller; just defrost and reheat them when you are ready to serve.
beta
calories
139
fat
8g
protein
9g
carbs
6g
more
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7 Responses to “FRIKADELLER (DANISH MEATBALLS)”

  • I have never tried pork meatballs before, but this recipe and photos look delicious!

  • Tracy

    Can you use just water instead of milk as I can’t have dairy?

    • I think that you can just skip the milk completely. The important part is to make the ground meat mixture sticky enough to make a meat ball. Good luck I am sure that they will come out great.

  • Aly

    A straightforward meatball recipe, but the toppings are definitely unusual for me. I like the sound of the flavors together!

  • Aly

    My Mom was from Denmark and we would also use the Frikadellar farce to make Meatballs & Curry. Thailand was a great trading partner with Denmark and curry dishes made it into Dansk Cuisine. Heat 2-3 cups of good chicken broth in a pot. Drop meatball size portions of the farce into the stock and poach until cooked through. Remove the meatballs and place the stock in a large measuring cup. Wipe out the pot you cooked the meatballs in and replace on a med. stove. Heat 4-6 tab. of butter until melted and bubbling. Add in 1-2 tab. curry powder (I like it spicy) and allow the curry to bloom in the butter. Add in 1 peeled and grated apple (I like granny smith) and stir for a minute or two to soften. Add in 1/4 c.+ flour and stir again. Turn heat to high and whisk in the hot stock until all is used and the sauce is thickened. Check for seasoning (salt, pepper and curry) Return the meatballs to the sauce and simmer until the flavors meld. Serve over steamed white or brown rice.(Freezes well but the sauce may thin out a bit.)
    If you try this recipe let me know what you think. It is a childhood comfort food for me.

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