Frikadeller: The Heart of Denmark
Ultra-juicy, slightly flattened meatballs with a hint of spice that makes them irresistible.
Free, no account needed.
Did you cook it? Add your photo
So it lives in your cookbook with your story, not mine.
Add my photo
35 min
Easy
Danesa
4 servings
The story behind
I first tried these meatballs at a market in Copenhagen. I was surprised they weren't round like the ones I'm used to, but rather flat. A local told me they're made this way to get more of that crispy, golden surface area. They truly are the soul of Danish home cooking. I love having them for lunch, served hot with a creamy potato salad, or even cold on top of rye bread with pickles. For a drink, a crisp cold lager is the perfect match.
Instructions
-
1In a large bowl, mix the ground meat with the minced onion, egg, breadcrumbs, and spices.
-
2Slowly add the milk while mixing by hand; the mixture should be soft but hold its shape.
-
3Pop the mix into the fridge for about 15 minutes to let it firm up.
-
4Heat the butter in the skillet over medium heat.
-
5Using a tablespoon, scoop some meat, shape it into an oval, and flatten it slightly before placing it in the pan.
-
6Cook for about 5-7 minutes per side until they are beautifully browned and cooked through.
-
7Serve them straight from the pan to keep that juicy heat.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account