Danish Meatballs - aka Frikadellar

Danish meatballs, known as Frikadeller, offer a delightful culinary experience. During my recent visit to Copenhagen, I had the pleasure of enjoying these delicious meatballs, prepared by a friend for New Year's Eve. Intrigued by their unique qualities, I discovered that Frikadeller differ significantly in shape, texture, and taste from the meatballs commonly found in my NYC neighborhood. These meatballs are truly exceptional and versatile, making them a great choice for any occasion. Traditionally, they are served with creamed cabbage and boiled potatoes, but feel free to pair them with your favorite sides. Not only are they simple to prepare, but they are also incredibly delicious.

Ingredients

250g Ground Pork

250g Ground Veal

2 Eggs – lightly beaten

2 Small Onions – finely chopped

6oz Milk – maybe less

3 Tbs Flour

1 Tsp Salt

1 Tsp Pepper

For Frying:

½ Cup flavorless Oil, like canola

2 – 3 Tbs Butter

Method

1. In a large bowl, mix your meats together. Add your dry ingredients and mix.

2. Add your eggs and blend in briefly, then add your onions and blend well.

   
   

3. Add the milk gradually, about 1 oz at a time. Blend/mix very, very well after each addition. Continue adding milk until the mixture is very soft BUT retains its shape and form when you take out a sample spoonful. 

   
   

4. Heat oil & butter over medium-high heat. Don’t burn the butter. Gently scoop out a dessert spoon size of the mixture and gently place in oil. Do not disturb the meatball once you have placed it in the oil. Continue with remaining meatball mixture. 

   
   

5. After 5 minutes, starting with the first meatball you put in the pan, turn them over. 

6. Using a spoon, baste the meatballs with the oil/butter in the pan

7. Cook for another 5 minutes until golden brown and the internal temperature reaches 165F/74C

   
   

These are excellent meatballs, wonderful flavor and light in texture. They are not heavy like typical Italian beef meatballs. Serve these any way you want, but traditionally they are served with boiled potatoes, creamed cabbage and a little pickled cucumber. They are delicious, I hope you think so too.