Frikadeller (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.
- • 1 pound (500 grams) ground pork
- • 1 ½ teaspoons coarse ground salt
- • ¾ cup (150 grams) onion, minced
- • ¾ cup (85 grams) oats
- • 2 tablespoons flour
- • 1 egg
- • Slightly less than ¾ cup (150 ml) milk
- • ½ teaspoon oregano
- • ½ teaspoon cracked pepper
- • 1 tablespoon butter
- • 1 tablespoon oil
- 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. Add the remaining ingredients together and mix well.
- 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. Served best when warm.
- *You can easily freeze frikadeller; just defrost and reheat them when you are ready to serve.
