Danish Meat Balls (Frikadeller)

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
If you're looking for a delicious and traditional Danish dish, look no further than the Danish meatballs, also known as frikadeller. This recipe is a classic favorite in Denmark, featuring tender and flavorful meatballs made with a combination of ground pork and beef. The meatballs are seasoned with aromatic herbs and spices, then pan-fried to perfection. Serve these frikadeller with creamy mashed potatoes and lingonberry sauce for a truly authentic Scandinavian meal.

Keywords: Danish, meatballs, frikadeller, traditional, flavorful.

Danish meat balls frikadeller recipe details

Danish meat balls frikadeller recipe, recipe Rating: 4.7
Number of votes:116

These lightly seasoned meat patties are a Danish home-cooked supper staple. This recipe is from my Grandma Sorenson, who raised her daughters during the Great Depression in a converted chicken coop in Los Angeles. Served with pan gravy, good Danes would have an onion and cheese bread with butter to go with this, as well as red cabbage and a good beer.

Ready in: 35 mins

Ingredients

Serves: 4

• 1 pound 85% lean ground hamburger
• ¾ pound seasoned breakfast sausage (Farmer John(R) on the West Coast is preferred)
• 1 egg
• ¼ cup fine breadcrumbs
• ¾ cup minced onions
• 1 tablespoon flour
• 1 cup beef broth

Preparation method

Prep: 10 mins | Cook: 25 mins

1. Mix all ingredients with your hands in a large bowl.
2. Pre-heat a large nonstick skillet on a medium-high flame. Form meat mixture into large golf-sized balls, flatten slightly.
3. Place patties in nonstick skillet, keeping a little space in between them. Cook until browned on one side, about 7 minutes, then flip and brown again on the other side. Turn down heat to low and cover. Cook for approximately 7 more minutes, until cooked through and meat has reached an internal temperature of at least 160 degrees F.
4. To make a pan gravy, remove all patties from heat except for one. Crumble remaining patty and stir 1 tablespoon flour in, then add beef broth and reduce to desired thickness, about 5 minutes.Serving Suggestion

These meat balls and pan gravy are served over fried red potatoes or cooked egg noodles.