Frikadeller - Danish Meatballs
Finely chop onion and garlic. Stir salt into minced meat. Add the dry ingredients, then onion and garlic, then the egg. and lastly the milk. Stir the meat mixture until it is firm. Refrigerate for at…
- Prep
- 14 min
- Cook
- 31 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Finely chop onion and garlic
Finely chop onion and garlic.
Stir salt into minced meat
Stir salt into minced meat. Add the dry ingredients, then onion and garlic, then the egg. and lastly the milk. Stir the meat mixture until it is firm. Refrigerate for at least 30 minutes. You can also make the mixture one day in advance and refrigerate.
Heat a pan over medium heat
Heat a pan over medium heat. Add butter to the pan and use a spoon to form frikadeller (meatballs) in your preferred size. We recommend using about 2 tablespoons of mixture per frikadelle.
Fry until they develop a nice
Fry until they develop a nice browned crust on both sides and are cooked all the way through.
Serve hot with a classic potato
Serve hot with a classic potato salad on the side.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 5 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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