Let me tell you — if there’s one dish that makes Danish homes smell like love, it’s Frikadeller. These aren’t just meatballs. They are soft, pan-fried, soul-satisfying mini bites of comfort. The type that brings the memories of the childhood lunches, of the grandmother who was cooking without measuring cups, of the cold evenings that could be warmed by the great meal and the gentle talk
I have tried meatballs in 20 different countries, but Danish Frikadeller is different. Perhaps it is their flattened-out shape that is just a bit golden on the outside, as they need to be juicy on the inside. Maybe it’s how they’re always served with buttery potatoes and a tangy gravy, or a sweet dollop of remoulade on rye bread. Either way — this dish has heart. Real, simple, delicious heart
A Bit of Backstory – More Than Just a Meatball
Frikadeller have been part of Danish cuisine for centuries — long before anyone Instagrammed their dinner. Their exact origin is a little fuzzy (as most good things are), but they’ve been around since at least the 1700s. The name may be German, but the Danish version has become iconic
Originally, they were used to extend meat; hence, by combining milk-soaked bread and onions with meat, they became a popular food. Nowadays, you can find them everywhere in Denmark: in lunchboxes, at school, on holiday tables, or simply frying in a pan as an easy dinner during the working week
Each person has his/her version. Some use pork, others a mix of pork and beef. Some go heavy on onions, some sneak in grated veggies. But one thing’s for sure — when Frikadeller are on the table, no one leaves hungry.
Ingredients
For the Meatballs:
- 500g ground pork (Or use half pork, half beef for a deeper flavour)
- 1 small onion, grated or finely chopped
- 1 egg
- ½ cup milk
- 4–5 tbsp breadcrumbs or old white bread, torn and soaked
- Gluten-free? Use GF breadcrumbs or rolled oats
- 1 tsp salt
- ½ tsp pepper
- A tiny pinch of nutmeg or allspice lends cosy depth, like a fireside hug for your dish
- To fry in hard butter or oil
To serve (classic sides ):
- Red cabbage, either pickled or remoulade
- Parsley-boiled potatoes
- Mushy mustard or brown gravy
Instructions
Step 1: Start with ground meat in a bowl. Add grated onion, seasonings, egg, and soaked breadcrumbs—fold together lightly for a tender texture
Step 2: Cover and leave to refrigerate the mixture (approximately 2030 minutes). This assists in the mingling of flavours, and they become easier to shape
Step 3: Wet your hands slightly (this helps with sticking). Scoop out a spoonful and shape into slightly flattened ovals — not round like Italian meatballs
Step 4: In an oven, heat butter or oil in a skillet (medium). Fry the Frikadeller, putting them in a frying pan a few at a time, and keep frying until cooked through (at least 4 minutes per side), or until golden brown
Overfilling the pan is no good- allow them to sizzle
Step 5: When this has been done, place them in the oven (low heat), and fry the remainder
Preparation of Frikadeller Danish Style
Frikadeller are amazingly flexible. This is the typical way they are served in Denmark:
- To dinner: Boiled potatoes, light brown gravy with pickled red cabbage
- For lunch: Cold, on dark rye bread with remoulade or mustard
- At Christmas: With caramelised potatoes and lingonberry jam
- For kids: With mashed potatoes and ketchup (hey, no judgment!)
They’re also great for meal prep — they reheat beautifully and taste even better the next day
Precautions & Tips for Success
- Don’t skip the rest time: The chilled mixture holds shape better and fries more evenly
- Go for medium heat: Too hot, and the outside burns before the inside cooks
- Use moist breadcrumbs: Dry crumbs make the meatballs too dense
- Test one first: Cook a small piece to check seasoning and texture
- Hands off the spatula! Pressing = juice evacuation. Serve this dish warm, and let the flavours hug you like a favourite blanket.
More About Frikadeller
Frikadeller aren’t showy. They don’t need to be. They just show up, golden and warm, with the kind of humble honesty that makes you breathe out and say, “Ahhh… yes. This is good.
They are foods you whip up when the whole world seems too busy and you want dinner to be a time out. They are sloppy, soothing and taste good, all of which is what I like about real cooking.
That means now is the right time to make Frikadeller, in case you have never. Mix the meat, shape it with your hands, let it sizzle, and maybe sneak one before the rest of the family gets to the table. I won’t tell.
