Frikadeller (Danish Meatballs)

4.89 from 9 votes

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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 sprinkled with green onions served with red cabbage on a white plate

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:

How to Make Frikadeller

Frikadeller Danish Meatballs sprinkled with green onions served with red cabbage on a white plate

Frikadeller (Danish Meatballs)

4.89 from 9 votes
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! 

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dinner, Main Course
Cuisine Danish
Servings 8


  • Skillet






  • 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).
    Mixing ingredients for danish meatballs by hand.
  • 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.
    Pouring cream into meatball mixture.
  • 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.
    Cooking Danish Meatballs in a skillet
  • Serve with gravy (see below). **Don’t wash the skillet– you will want the brown bits and drippings for the gravy**
    Danish Meatballs on a plate with potatoes and a side of 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.
    Stirring gravy for Danish Meatballs


Nutrition Information

Calories: 465kcalCarbohydrates: 18gProtein: 22gFat: 33gSaturated Fat: 15gCholesterol: 152mgSodium: 348mgPotassium: 364mgFiber: 1gSugar: 2gVitamin A: 495IUVitamin C: 1.8mgCalcium: 73mgIron: 2.6mg

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About the author

Erica Walker

Erica lives in Boise, Idaho with her husband, Jared, an attorney, and her beautiful three girls. Beyond the world of recipes, she loves adventuring with everything from kayaking, to cruising, to snowboarding and taking the family along for the thrill ride.

More about Erica Walker

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  1. This is a good recipe, I am half danish so I know, I grew up eating these, both in Herning and Texas. Still do. My mom, mor, will now make them with turkey, for healthy version.

  2. Thank you so much for your recipe.
    It takes me back many years to my dear Danish friends, I used to watch Liz with her
    two desert spoons shaping and cooking these wonderful meatballs.
    I like to dip them in some Remoulade, personally.

    1. 4 stars
      Cooked this frikadeller recipe including the gravy. Loved it! Served with caramelized potatoes and skillet asparagus. Will definitely have these again! Oh, and I was surprised at how many meatballs this made. Thanks!

  3. It looks like you are adding Beef Broth and not Beef Bouillon. I just want to make sure it is 1Tbsp of Bouillon.

  4. Noticed a few photos of Danish recipes. Brunede Kartofler – Yum! Usually had a Christmas. (us children called them “candied” potatoes) Aebleskiver – also yum. Took years and years to find an Aebleskiver pan in Canada, so we were older before we got to try them. By the way….I had been eating “pancakes ” for years before I found out that what my Mom (Rigmor = ‘ree-more’ not ‘rig-more) made us was crepes. To this day I only make crepes. Love em! Is a breakfast item not a desert item. Put on a bit of sugar, or syrup (don’t drown it!!) or some jam, then using a “tine”of your fork,roll up into a thin “log”. So tasty…and a very simple crepe recipe; only eggs, flour, milk, water and some melted butter. Imagine how long my Mom had to stand at the stove and make enough crepes for her and Dad and 5 hungry children.

    1. I love this! What sweet sacrifices mothers make… but it’s always a pleasure to prepare good food for a hungry family.

  5. My parents (and oldest brother) immigrated from Denmark to Briish Columbia, Canada in 1956. Mom made Frikadeller all the time and I absolutely love them! I like them fried until they are actually quite crispy – which some may see as overdone. We had gravy with virtually every meal so I don’t know if their was a specific one for Frikadeller. And people are so right – they are amazing the next day gobbled up cold. : ) After my oldest brother [Henrik] got married – the first thing he did when he stopped by for a visit , was to check the fridge for leftovers. Frikadeller [like a cold boiled potatoes] are also very good sliced and eaten on bread (open faced sandwich). The Frikadeller with mustard. I didn’t know that a “sandwich” was supposed to have “a lid” on it. [a 2nd slice of bread top] During dinner I sometimes like to dip the hot Frikadellers in a little bit of jam. Try it….so Yummmy!! (I also didn’t know for years that the crusty ‘end piece’ of a loaf of bread (the heal) wasn’t called a “scorp”) [Danish word]

    1. Thank you so much for your comment! Isn’t it amazing how food can bring back childhood memories. I love Swedish meatballs dipped in jam, so I’m sure Frikadellers in a little bit of jam is also delicious. I loved reading this. Thank you again!

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