Frikadeller (Danish Meatballs) Recipe -
Frikadeller (Danish Meatballs) Recipe

Frikadeller (Danish Meatballs)

Recipe by  

"This recipe comes straight from my mother-in-law in Denmark. It's a little labor-intensive, but once you get the hang of it, you'll be addicted! Serve warm with a brown sauce, small red boiled potatoes, and sweet and sour cabbage. Better still, double the batch and have enough the next day to slice and place on toast with mayonnaise (open-faced, of course, the Scandinavian way)!"

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Ingredients Edit and Save

Original recipe makes 24 meatballs Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    1 hr 5 mins


  1. Mix the veal and pork together in a bowl, and stir in the milk, onion, and egg. Mix the bread crumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the seltzer water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping.
  2. Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.
  3. Heat the margarine in a large skillet over medium heat.
  4. To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated skillet, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the center.
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Reviews More Reviews

Most Helpful Positive Review
Mar 29, 2010

This is just how my Danish family taught me - except that my Gram would either mix in dillweed, or sprinkle fresh dill over them when serving. Very addicting!

Most Helpful Critical Review
Aug 31, 2009

my family also makes this recipe but we add allspice and make into patties.this has been a christmas tradition for as long as i can remember. my grandmother was from denmark and we have many of her family recipes.labor intense but sooo worth it.

Nov 24, 2009

These are fantastic! We cook them in butter for 2-3 minutes each side. Serve them with parsley potatoes and red cabbage.

Jan 22, 2012

The meatballs were excellent!! and true to the recipe... one thing I might add is to make gravy with the drippings... When finished cooking meatballs, remove the meatballs from the pan to a plate with paper towels. Add about 2/3cup of milk in the pan under medium heat... Slowly add a flour paste ( add 2tbs of flour to 4tbs of hot water) and stir with the pan drippings and milk until thicken... The gravy makes the meatballs!!

Sep 28, 2011

pretty good frikadellar, but you forgot the cloves! A pinch of ground cloves makes all the difference. Also, I use ground beef instead of the veal & it still comes out great. Serve with browned potatoes & red cabbage...yum!!!!

Nov 12, 2009

This is pretty much the same recipe I have. Friends mom makes it every year. She uses 50/50 soda instead of seltzer. Good flavor booster.

Mar 08, 2013

My husband & I went to Scandinavia for our honeymoon last year, and have been looking for a recipe for the meatballs we loved while over there. This comes very close, but we used the sweet/savory spice suggestions from another recipe here (ginger, nutmeg, allspce). Made a gravy with the pan drippings & a little cream. Ate them with lingonberries that we brought back with us. Awesome!

Apr 06, 2010

Umm I don't know the house didn't really dig into them, I don't know exactly what was wrong.


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  • Calories
  • 246 kcal
  • 12%
  • Carbohydrates
  • 8.4 g
  • 3%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 16.3 g
  • 25%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 15.7 g
  • 31%
  • Sodium
  • 178 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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