Flattened, oval pork and veal meatballs pan-fried until golden, a staple of everyday Danish home cooking.
Frikadeller is a real, traditional Danish dish, known as Danish Fried Meatballs with Potatoes. Flattened, oval pork and veal meatballs pan-fried until golden, a staple of everyday Danish home cooking.\n\nFrikadeller have been documented in Danish cookbooks since the 17th century and remain one of the country's most iconic home-cooked dishes, traditionally shaped into flattened ovals rather than round balls.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Danish home cooking, not a generic stand-in for a search term.
Serves 4
Stir breadcrumbs into milk and let sit for 10 minutes.
Combine ground pork, veal, grated onion, soaked breadcrumbs, egg, flour, salt and pepper, mixing gently until just combined.
Let the mixture rest in the fridge for 15 minutes so it firms up and is easier to shape.
Using two spoons dipped in water, shape the mixture into flattened oval patties.
Melt butter in a wide skillet over medium heat and fry the patties for 5 to 6 minutes per side until deeply golden and cooked through.
Serve hot with boiled potatoes and a spoonful of lingonberry or cranberry sauce.
Shape the patties into flattened ovals, not round balls — this is the traditional shape and helps them cook through evenly.
Chill the meat mixture briefly before shaping; it firms up and holds together much better in the pan.
Fry in butter over moderate heat so the outside browns nicely without burning before the inside cooks through.
A pork-only version is common for a milder, simpler everyday meal.
Serve with a simple cream gravy instead of berry sauce for a heartier presentation.
Add finely chopped fresh parsley to the meat mixture for extra freshness.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Frikadeller have been documented in Danish cookbooks since the 17th century and remain one of the country's most iconic home-cooked dishes, traditionally shaped into flattened ovals rather than round balls.
The mixture likely wasn't chilled enough before shaping, or there wasn't enough binder — chill for a full 15 minutes and ensure the breadcrumb-milk mixture is fully absorbed.
Yes, they reheat well in a low oven or a covered skillet with a splash of water to keep them moist.
Use two large spoons dipped frequently in cold water, scooping and shaping the mixture into ovals between them.
Per serving (320g / 11.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
