Updated: Feb 19, 2019
A favorite in Danish homes, Frikadeller (pronounced frik-a-dil-ler) are pork meatballs served at every occasion, from regular family dinners to weddings. The smell of these meatballs cooking is like nothing else. I like to prepare more than I plan to eat and freeze leftovers so that they are always available in case of a meatball emergency! They also make a great addition to a Biksemad, a delicious Danish hash dish.
Whenever I make a trip to Denmark, Frikadeller is definitely on the menu. And whenever I smell the meat cooking, it brings back good memories of my childhood and time spent with family. It is my comfort food for sure but equally enjoyed by people who did not grow up eating it.
I would love to see what you come up with. Be sure to share your comments and pictures below!
Prep Time: 20 minutes
Cook Time: 5-7
Makes: 8 meatballs
1 lb lean ground pork
¼ onion, chopped finely
½ cup all-purpose flour
½ tsp black pepper
1 tsp salt
½ cup milk
1. Dice onions finely.
2. Combine all ingredients in a large bowl and mix together.
3. Place a generous layer of vegetable oil in frying pan and set heat to medium.
4. Form meat balls and place onto frying pan.
5. Fry on each side until brown (for larger meatballs, 5-7 minutes per side). Use food thermometer to ensure the core of the meatballs is at least 160°F.
6. Serve with roasted or boiled potatoes and/or gravy.
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