Frikadeller (Danish Meatballs)

Frikadeller (Danish Meatballs)

12
Marigat 1

"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

1 h 5 m servings 246 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 16.3 g
  • 25%
  • Carbs:
  • 8.4g
  • 3%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 178 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 12 Ratings

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Most helpful positive review

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

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 ...

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!

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 ...

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

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 plat...

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 ...

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.

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/savo...

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

NICE!! I make these with beef.. still very tasty and easy! Thanks