Frikadeller (Danish Pan-Fried Pork Meatballs)
Why this recipe works
- Tender Danish-style texture: Soaking breadcrumbs in milk helps bind the pork mixture while keeping the frikadeller soft rather than dense.
- Golden pan-fried crust: Frying in butter over moderate heat gives the outside a deep savoury browning while the inside stays juicy.
- Simple, reliable method: The seasoning is straightforward and the mixture is shaped by hand, making the recipe approachable for everyday cooking.
Get the most out of this recipe
Authenticity notes
- Danish home-style cooking: Frikadeller are a familiar everyday dish in Denmark, usually made with simple seasoning and served as part of a practical family meal.
- Oval rather than round: They are commonly shaped into small oval patties, which helps them brown evenly in the pan and cook through quickly.
Texture tips
- Mix until just tacky: Work the mixture until it looks slightly sticky and cohesive; this helps the meatballs hold together without becoming heavy.
- Brown in batches: Leave enough space in the pan so the frikadeller fry rather than steam, giving them a better crust.
Common mistakes
- Letting the butter burn: If the butter darkens too quickly, lower the heat and wipe out any burnt solids before continuing with the next batch.
- Browning too fast: A very hot pan can colour the outside before the centre is cooked through, so keep the heat steady and moderate.
Make-ahead tips
- Good for leftovers: Cooked frikadeller keep well in the fridge and can be reheated gently in a frying pan with a little butter.
- Freeze after cooking: Cool completely before freezing, then defrost overnight in the fridge before reheating until piping hot.
Equipment you'll need
Ingredients
Instructions
- Put the breadcrumbs in a mixing bowl and stir in the milk. Leave to soak for 10 minutes, until the crumbs are fully softened.
- Meanwhile, peel the onion and grate it on the coarse side of a grater. Tip the onion into the bowl with the soaked breadcrumbs.
- Add the minced pork, egg, fine sea salt and black pepper. Mix vigorously with a spoon or your hands for 1 to 2 minutes, until the mixture looks slightly sticky and holds together well.
- Melt half the butter in a large frying pan over medium heat. Shape the mixture into 10 to 12 oval meatballs and fry in batches, 4 to 5 minutes per side, until deeply browned and cooked through.
- Add the remaining butter between batches as needed and adjust the heat so the butter does not burn. Rest the frikadeller for 2 minutes before serving hot.
Recipe notes
Tips
- For the juiciest frikadeller, mix the meat mixture until it turns slightly tacky; this helps it hold together without becoming dense.
- If the pan starts to brown too quickly, lower the heat and wipe out any burnt butter before adding fresh butter for the next batch.
Substitutions
- Replace whole milk with low-fat milk for a slightly lighter result.
- Replace unsalted butter with clarified butter for a higher smoke point and steadier browning.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat in a frying pan over low heat with a small knob of unsalted butter until piping hot, or freeze for up to 2 months and defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (35min active)
- Difficulty: Easy
- Cuisine: Nordic
-
Allergens:
Eggs Gluten Milk Wheat
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