"Frikadeller" (Danish Meatballs)(Catherine Hamilton'S Kitchen)
Frikadeller are traditional Danish meatballs with a tender, savory flavor, perfect for hearty meals. They are crispy on the outside and soft inside, ideal for family dinners.
Ingredients
Instructions
- Mix the ground pork and veal with salt, white pepper, and finely grated onion.
- Add flour, eggs, and milk gradually, mixing thoroughly to form a batter.
- Shape the mixture into 2-inch diameter balls.
- Brown the meatballs in butter in a skillet over high heat.
- Reduce the heat and continue frying, turning occasionally, until cooked through and golden brown.
Tips & Substitutions
For a lighter version, you can substitute half of the pork with ground turkey or chicken. Make sure to let the mixture rest for at least 30 minutes before shaping to enhance flavor and texture. If you want to add some herbs, fresh parsley or dill can complement the dish nicely. Keep the heat moderate while frying to ensure even cooking and avoid burning.
Serving Suggestions
Serve frikadeller with traditional Danish sides such as boiled potatoes and a refreshing cucumber salad. They also pair beautifully with Polish Sauerkraut for a tangy contrast. For a heartier meal, consider adding a side of roasted vegetables or a creamy sauce. Enjoy with a glass of light beer or a crisp white wine.
Storage & Reheating
Store leftover frikadeller in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat with a little butter until warmed through, or microwave them for 1-2 minutes. They can also be frozen for up to 3 months; thaw in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of "Frikadeller" (Danish Meatballs)(Catherine Hamilton'S Kitchen) contains roughly 1544 calories, with 71g protein, 140g carbohydrates, and 79g fat. It is an excellent source of protein (142% of the Daily Value), iron (61% of the Daily Value), and dietary fiber (33% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1229mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of meat for frikadeller?
Yes, you can experiment with different types of ground meat such as beef or lamb. However, keep in mind that the flavor and texture may vary. A combination of meats often yields the best results, so feel free to mix and match according to your preference.
How do I know when the meatballs are fully cooked?
Frikadeller are fully cooked when they reach an internal temperature of 160°F (71°C). You can also cut one in half; it should be evenly browned with no pink remaining. If using a meat thermometer, insert it into the center of a meatball for an accurate reading.
Can I make frikadeller ahead of time?
Absolutely! You can prepare the mixture and shape the meatballs a day in advance. Store them in the refrigerator until you’re ready to fry. This can actually enhance the flavors. Alternatively, cooked frikadeller can be refrigerated or frozen for later use, making them a convenient meal option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).