Frikadeller (Danish meatballs)


Ever since I was a small kid I’ve always loved my moms Frikadeller (or Danish meatballs). They’re good warm, but frankly I love them just as much or maybe more cold as a topping for my madpakke with pickled cucumebrs (agurkesalat) or just as a snack. A lot of people mix meats when making them, but I prefer just using ground pork. You can obviously just substitute whatever meat you want in this recipe, although if you use beef you should pick higher fat contents or they will be too lean and fall apart. When it comes to onions, I’ve always just cut the onions somewhat small’ish, however, my daughter does not enjoy onions as much as I do, so now I grate them. This does sometimes create a decent amount of liquid which you might need to account for when adding milk.

Cook time30


  • 500g Ground pork
  • 2 eggs
  • 2 tbsp Flour
  • 1 large Onions, sliced, chopped or grated.
  • Some milk (1%)
  • Salt and lots of pepper.
  • Butter


  • 1.


    Mix meat, onions, salt and pepper in a mixing bowl and add eggs one at a time. Then add flour and when combined, add milk until the consistency is very wet but not running. Think of a rubber boot in mud. :). Place the mix in the fridge for 30 minutes to firm up.

  • 2.

    Cooking30 minutes

    Melt butter in a large pan/skillet until the bubbles are gone, then lower the heat to medium. I use a cookie scooper, but you can use a spoon or whatever you want. Dip spoon in the butter and add the meatballs to the pan frying about 4 minutes on each side. They should be light brown, slightly crunchy but not burned (duh).

  • 3.


    Serve with potatoes, (onion) gravy and pickled cucumbers.