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.


Frikadeller (Danish meatballs)
Yields 16
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
Amount Per Serving
Calories 139
Calories from Fat 76
% Daily Value *
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 41mg
Sodium 254mg
Total Carbohydrates 6g
Dietary Fiber 1g
Sugars 1g
Protein 9g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  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
  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.
  1. *You can easily freeze frikadeller; just defrost and reheat them when you are ready to serve.



Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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