Frikadeller (Danish Meatballs)
Frikadeller are as Danish as the Dannebrog. This is standard Danish fare, made of ground pork and veal and traditionally served with boiled potatoes, gravy and rødkål (braised red cabbage). Originally, this dish was made so that the meat would feed more people, and thus, the possibilities as to what can be added are numerous.
- Prep
- 19 min
- Cook
- 29 min
- Total
- 48 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Mix all ingredients except butter together.
Procedure
Shape mixture into small patties.
Procedure
Fry in hot skillet with lots of butter.
Notes, tips, and variations
These can be frozen and reheated.
Notes, tips, and variations
You can substitute bread crumbs with wheat germ and/or oat bran.
Notes, tips, and variations
Any ingredient will work. Many people add a quantity of milk also, and the mixture is then thickened again with more flour, bread crumbs and/or oat bran.
Photo: This image was taken by Kenneth Jorgensen (gallery).Please attri · CC BY-SA 3.0 · http://creativecommons.org/licenses/by-sa/3.0/ · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
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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