Go Back
Top-down view of Danish frikadeller in a white bowl, garnished with herbs
Erik Lundström

Fluffy Danish Meatballs (Frikadeller)

Juicy, pan-fried Danish pork meatballs with buttery crisp edges and a tender center—an easy, comforting classic that’s perfect for dinner and even better as leftovers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chilling 30 minutes
Total Time 1 hour
Servings: 4 people
Course: Lunch
Cuisine: Danish
Calories: 450
Ingredients Method

Ingredients
  

  • 1 lb (450 g) ground pork
  • 1 small onion, grated
  • 2 cloves garlic, minced (optional)
  • 1 cup (120 g) breadcrumbs (from stale bread) or 2–3 slices bread, torn or crushed
  • 3 tbsp (45 ml) milk (for soaking breadcrumbs)
  • 3 tbsp (45 ml) sparkling water / club soda (for soaking breadcrumbs) Beer works also
  • 1 large egg, beaten
  • 2 tbsp (15–20 g) all-purpose flour (optional, for firmer texture)
  • 1 tsp fine salt Add more if using kosher salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp ground nutmeg or allspice
  • 2 tbsp (30 ml) butter and oil, for frying

Method
 

Soak breadcrumbs
  1. In a small bowl, combine the breadcrumbs, milk and club soda.
    Milk being poured from a Ferm Living Obra measuring spoon into a Heirol x Nosse Smooth bowl with breadcrumbs.
  2. Let sit for 5–10 minutes until the crumbs absorb the liquid and soften.
Mix the meat batter
  1. In a larger bowl, combine the ground pork, grated onion, garlic (if using), beaten egg, soaked breadcrumbs, flour, salt, pepper, and nutmeg (and/or allspice).
    Ingredients for Danish frikadeller in a Martinex Tove Jansson Moomin mixing bowl—minced meat, egg, grated onion, breadcrumbs, flour, salt, pepper, and spices.
  2. Mix gently with your hands or a spoon until just combined. Avoid over-mixing to keep the frikadeller tender.
  3. If the mixture seems too wet, you can add a little more flour or soaked breadcrumbs. (It's supposed be a bit wet and sticky compared to other meatballs)
Chill
  1. Cover and refrigerate the mixture for atleast 30 minutes, but no more than 12 hours.
    Mixed frikadeller fars (Danish meatball mixture) in a Martinex Tove Jansson Moomin mixing bowl with a wooden spoon.
Heat the pan
  1. Warm a large frying pan over medium heat and add the butter or oil, swirling to coat the surface.
Shape the frikadeller and fry
  1. Shape the frikadller with a greased spoon and the palm of your hand like Danish Grandma (see guide above)
    Shaped frikadelle resting on a spoon above a buttered pan, ready to be added for pan-frying.
  2. Working in batches to avoid crowding, add the patties to the pan
  3. Fry for about 4–5 minutes per side, turning once or twice, until each frikadelle is golden brown all over and the center feels firm-but-springy; if you’re using a thermometer, aim for 71°C / 160°F.”
    Frikadeller frying in foaming butter in a De Buyer pan, with one meatball being flipped using a Brabantia Profile spatula on a gas stovetop.
Drain and keep warm
  1. Transfer cooked frikadeller to a plate lined with paper towels to drain any excess fat.
  2. You can keep them warm in a low oven (about 200°F/95°C) while you cook the remaining patties.
Serve
  1. Serve the meatballs hot or cold with your chosen sides (see Notes).