Frikadeller, or Danish Meatballs, are savory meatballs served in a rich, creamy sauce that is comfort food at its finest. Plus, they’re super easy to make!
Frikadeller (Danish Meatballs)
This Frikadeller meatball recipe and the other recipes in this post are all favorites that my husband brought back from when he lived in Denmark. He always talks about how decadent the food was in Denmark and how he’s dying to go back just so he can eat the food again, and I can’t wait to go with him! These days we pull out all of his treasured recipes around the holidays and we have a full Danish meal. These dishes are so delicious, you will be absolutely blown away.
Suggestions for Frikadeller (Danish Meatballs)
Frikadeller, loosely translated, means “meatballs”. These are usually made with pork or a mixture of ground pork and beef. Here’s all you need to know:
- For super savory meatballs, use all pork and omit the ground beef.
- These meatballs are seasoned simply with onions, nutmeg, garlic, sage and some salt and pepper.
- The onions are the main flavor ingredient in Frikadeller. I prefer to grate the onions because my family doesn’t like larger chunks of onion but you could chop them coarsely or finely, however you prefer.
- It’s faster to make a few larger meatballs, but I like to make several small meatballs, because I love the delicious crisp crust that comes from frying them in the pan.
- If you don’t have any half-and-half on hand, you can use milk. Just enough to give the meat mixture a slightly sticky consistency, which will help the meatballs maintain their shape.
What to Serve with Frikadeller
Serve these scrumptious, savory meatballs along with Brunede Kartofler (Caramelized/Browned Potatoes) and/or Rødkål (Red Cabbage). For leftovers (if you really want to do it like the Danes) slap a few of these bad boys onto some toast (or bread) with some mayo. Heavenly!
More Scrumptious Meatball Dishes
Meatball recipes are fun to make and delicious to eat. Try a few of our favorites:
- Easiest Instant Pot Meatballs
- Sweet and Spicy Slow Cooker Meatballs
- Crock Pot Sweet and Sour Meatballs
- Aunt Bessie’s Meatballs with Vegetables
How to Make Frikadeller
- Combine beef, pork and onion. Add breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and sage leaves (it works best if you mix it with your hands).
- Slowly add half & half for consistency (you want them to be slightly sticky, you shouldn't be able to form them into a perfect ball). Coat large skillet well with butter. Drop clumps of mixture (a heaping tablespoon-size) onto the skillet.
- Fry on medium to medium low heat until brown (press the meat down a lightly with a fork so it flattens out a little.. it should look like a fat hamburger.. see picture below), then flip (approx 3-5 minutes per side). Add more butter with each batch.
- Serve with gravy (see below). **Don't wash the skillet-- you will want the brown bits and drippings for the gravy**
For the gravy:
- Add the flour to the drippings to form a roux (add butter if needed). Slowly add cream (or milk) until mixture reaches gravy consistency. Add beef bouillon, salt & pepper to taste.