For extra moist meatballs, add a tablespoon of heavy cream to the meat mixture. Serve warm with a luscious brown sauce, petite boiled red potatoes, and sweet and sour cabbage for a truly authentic Danish experience. Leftover Frikadeller make an exceptional open-faced sandwich! Simply slice the meatballs and arrange them on buttered rye bread with a dollop of mayonnaise.
Frikadeller (Danish Meatballs)
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PREP TIME25 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 10 mins
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SERVING4 People
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VIEWS91
Embark on a culinary journey to Denmark with these delightful Frikadeller! Passed down through generations, this recipe yields incredibly tender and flavorful meatballs, perfect for a comforting family meal or an elegant appetizer. Prepare to be enchanted by their savory goodness!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol135 mg
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Fiber1 g
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Protein25 g
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Saturated Fat9 g
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Sodium284 mg
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large bowl, gently combine the ground veal and pork until just mixed. Add the milk, grated onion, and egg. Incorporate the bread crumbs and flour, kneading lightly until well combined. Gradually mix in the seltzer water, salt, and pepper. The mixture should be very moist but not watery. Cover and refrigerate for 15 to 30 minutes to allow the flavors to meld. (Prep time: 20 minutes)
02
StepWith moistened hands, shape approximately 2 1/2 tablespoons of the meat mixture into slightly flattened, oval meatballs, about the size of a small egg. Repeat with the remaining mixture. (Prep time: 15 minutes)
03
StepMelt the margarine in a large skillet over medium heat. Carefully place the meatballs in the hot skillet, ensuring not to overcrowd. Fry until they are richly browned on all sides and cooked through, about 15 minutes per side. An instant-read thermometer inserted into the center should register at least 160 degrees F (70 degrees C). (Cook time: 30 minutes)
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Gabriella Renner
Apr 15, 2025The recipe was easy to follow, and the meatballs turned out perfectly.
Adrianna Rippin
Mar 16, 2025My attempt at making Frikadeller was an overwhelming success!! Thank you!!!
Jailyn Buckridge
Mar 5, 2025The resting time really does make a difference in the texture.
Keanu Kohler
Jan 28, 2025I added a pinch of nutmeg to the meat mixture, and it gave them a lovely warmth.
Braeden Senger
Jan 19, 2025These are so much better than any store-bought meatballs I've ever had.
Claudie Kerlukerolfson
Dec 3, 2024These were absolutely delicious! My family loved them.
Lafayette Durgan
Dec 2, 2024I substituted butter for margarine, and it made a huge difference!
Avery Spinka
Oct 27, 2024I doubled the recipe and froze half for later. They reheated beautifully.