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This recipe for Frikadeller is my new favorite for a fall appetizer or main meal. These Danish meatballs come smothered in a creamy gravy that will make you fall in love.
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Frikadeller, or Danish meatballs, are considered the national dish of Denmark. Savory, creamy, warm, and filling, they are the perfect dish for really any time of day and any occasion. In fact, many Danish people consume them daily.
This is the perfect meal for anyone who loves a hearty meat and potatoes kind of dish.
Simple, yet perfectly pan-fried meatballs are served with boiled potatoes and covered in a brown gravy that holds the whole dish together.
Don’t be intimidated by the number of steps to this recipe. Yes, you start with meatballs, then potatoes, then the gravy… but truly, each portion is simple and the result is a meal you can enjoy for lunch, dinner, or an appetizer at your next dinner party.
Recipe Origins
The exact origin of Danish frikadeller or Swedish meatballs is unknown, but most cultures have some sort of variation on meatballs (like this Italian Soft Meatball Recipe or this Kanda from the Central African Republic).
These Danish meatballs were likely invented in Northern Europe in Denmark or Germany and may also have Italian influence. There are written records of a similar dish as far back as the early 18th century.
Of course, with any traditional dish, there are variations from one chef to the next. This Frikadeller recipe may be made with pork, beef, veal, or even chicken. The spices too may vary, but the dish is ultimately the same.
Frikadeller are incredibly popular in Denmark where families make them in large portions around the holidays and eat leftovers in a sandwich the next day. It’s one of those dishes that everyone can love and should never go to waste!
This recipe specifically comes from the Pedersen Family from Denmark with the help of Megan from Cherish Tours, a women-only group travel company. Thank you Pedersen Family and Megan!
Why Make This Recipe?
- “Travel” to Denmark: Denmark is known for its delicious meat-based recipes, and these frikadeller are no exception. If you want to “visit” Denmark, make these meatballs and you’ll be experiencing Danish culture from your kitchen in no time!
- Cozy Dinner Recipe: The umami goodness of this dish brings about that hygge feel that the Danish are famous for. You’ll love this dish in fall and winter!
- Crowd Pleasing: This dish is so simple with core ingredients that are easy to find in the United States. Even the pickiest eater can fall in love with this Danish cuisine of meat and potatoes covered in gravy!
Ingredients
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
Frikadeller Recipe Ingredients
- Ground Pork: Do not use sausage. If you are not a fan of pork you could use ground beef or another ground meat instead or try mixing the two types of meat.
- Yellow Onion: You want this very, very finely minced. You could even use a food processor to shred it up. Mincing your onions fine enough is the difference between delicious overall flavor and strange texture. This step is very important! I continued mincing my onions for about 5 minutes before I got them as small as I wanted them.
- Milk: I used 2% milk but feel free to use what you have on hand. A dairy-free milk would work fine as well.
- Olive Oil + Butter: The combination makes for a delicious cooking method for the meatballs. If you don’t have one or the other, though, you can just use purely olive oil or butter.
- Yukon Gold Potatoes: You can also use fingerling potatoes if you have those and want them
How to Make This Recipe
Step One: Form the Danish Meatballs
Mix the pork, yellow onion, flour, salt, and black pepper together. You can mix using a spoon or your hand. Add the milk and mix again until fully combined.
Place 2 tbsp of the mixture in the palm of your hand. Use a large spoon to scoop and drop the mixture until it forms into an oblong ball. The resulting frikadeller should be about the size of your palm.
Step Two: Cook the Meatballs
Put the butter and oil into a cold pan. Turn the heat on low, just until the butter melts.
Add the meatballs into the pan and fry on low to medium heat until they brown on the outside, making sure to rotate the meatballs until they are browned on all sides and cooked through (approximately 6-8 minutes per side).
You will need to cook your frikadeller in batches. Make sure to add butter to the pan between each batch of meatballs.
The frikadeller are done when they reach an internal temperature of 160 degrees Fahrenheit. Remove them from the pan and set aside.
Step Three: Boil the Potatoes
Put the potatoes in the pot, then fill it with enough water to cover the potatoes. Salt the water generously.
Put the pot on the stove, cover it, and bring it to a boil. Once boiling, reduce the heat to a simmer. Simmer for 10-15 minutes or until the potatoes are tender.
Rest the potatoes in the water off of the heat for 5 more minutes.
Then drain the potatoes, taking care to reserve 1 cup of the water for the gravy.
Step Four: Make the Gravy
In a medium pot, add the margarine until it melts. Then add the flour and whisk to combine.
Add the beef broth, potato water, and frikadeller drippings into the pot and cook over medium heat, whisking thoroughly the whole time, until the gravy thickens (about 6-10 minutes). Salt to taste.
Set aside.
Step 5: Assemblethe Frikadeller Recipe
To assemble, lay the boiled potatoes out on your plate, then lay the frikadeller on top. Drizzle the gravy over the entire plate. Enjoy!
How to Cook the Danish Meatballs in the Oven
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and place your raw meatballs on the parchment paper.
Bake for about 15 minutes or until the Frikadeller are cooked through (when the internal temperature of the meatballs reaches 160 degrees Fahrenheit).
To get the brown top, turn the oven to a broil and broil for 2-3 minutes until browned on top. Watch carefully so they do not burn! Serve as usual and enjoy.
Expert Tips
- If you find that the centers of your Danish meatballs are taking a while to cook, you can always finish them off in the microwave 😉 You will always get better results from cooking the meatballs in their entirety on the stove in your frying pan, but I always keep this tip in the back of my mind for when I’m in a hurry. Simply put your meatballs on a microwave-safe dish and heat for about 1-2 minutes.
- Feel free to play around with pork or beef in this frikadeller recipe or you could also use ground chicken for a healthier version. Whatever meat you use, be sure and choose one that has a good portion of fat. The fat helps hold the meatballs together and ensures they do not dry out.
- It’s a great idea to mix up the meat mixture a day early and save it in the refrigerator until ready to cook. This gives the flavors in your meatball mixture a chance to deepen.
Recipe FAQs
When is Frikadeller Eaten?
Frikadeller is an incredibly common meal in Denmark, so it is eaten very frequently. It is normally eaten as a main course at dinner, as an appetizer (my favorite), or even on smørrebrød during lunch with some potato salad.
If eaten on smørrebrød, the Frikadeller would be served as an open faced sandwich on a slice of toasted rye bread and a side of pickled cucumbers or sour cabbage.
You can eat frikadeller either warm or cold.
What Does Frikadeller Mean?
Frikadeller are delicious meatballs served in Denmark. This Frikadeller recipe comes with a rich, brown gravy that adds delicious flavor to the meatballs and boiled potatoes which are a common side dish for the meal along with Danish cucumber salad. It is Danish comfort food!
Did you enjoy this recipe for Frikadeller from Denmark? If so, make sure to check out these other recipes I picked out just for you:
- Qofte from Albania
- Kanda Meatball Recipe (gluten-free)
- Glogg: Mulled Wine from Denmark
- Stegt flæsk
Frikadeller
This recipe for Frikadeller is my new favorite for a fall appetizer or main meal. These Danish meatballs come smothered in a creamy gravy that will make you fall in love.
5 from 10 votes
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: Danish
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 16
Calories: 187kcal
Author: Alexandria Drzazgowski
Ingredients
Frikadeller Ingredients
- 1 lb ground pork, not sausage
- 1 medium yellow onion, very finely minced (you can use a nut chopper, food processor, or a cheese grater, or chop by hand)
- 3 tbsp all purpose flour
- 2 tsp salt
- 1 ½ – 2 tsp black pepper
- ½ cup milk
- 2 tbsp butter
- 1 tbsp olive oil
Potatoes Ingredients
- 2 lb Yukon Gold Potatoes, peeled and cut in half (or quarters, depending on size)
- Water to cover the potatoes by at least an inch
- 1 tbsp salt
Brown Gravy Ingredients
- ¼ cup margarine
- 5 tbsp flour
- 1 ¼ cup beef broth
- 1 cup potato water
- 1 tbsp juice from frikadeller pan
Instructions
Frikadeller Instructions
Mix 1 lb ground pork, a minced yellow onion, 3 tbsp flour, 2 tsp salt and 1 ½ tsp black pepper together. You can mix using a spoon or your hand.
Add the ½ cup milk and mix again until fully combined.
Place 2 tbsp of the mixture in the palm of your hand. Use a large spoon to scoop and drop the mixture until it forms into an oblong ball. The resulting frikadeller should be about the size of your palm.
Put the 2 tbsp butter and 1 tbsp olive oil into a cold pan. Turn the heat on low, just until the butter melts.
Add the meatballs into the pan and fry on a low to medium heat until they brown on the outside, making sure to rotate the meatballs until they are browned on all sides and cooked through (approximately 6-8 minutes per side) – makes 14 to 18 meatballs
You will need to cook your frikadeller in batches. Make sure to add butter to the pan between each batch of meatballs.
The frikadeller are done when they reach an internal temperature of 160 degrees Fahrenheit. Remove them from the pan and set aside.
Traditional Boiled Potatoes Instructions
Put the full 2 lb potatoes in the pot, then fill it with enough water to cover the potatoes
Salt the water generously.
Put the pot on the stove, cover it, and bring it to a boil. Once boiling, reduce the heat down to a simmer. Simmer for 10-15 minutes or until the potatoes are tender.
Rest the potatoes in the water off of the heat for 5 more minutes.
Then drain the potatoes, taking care to reserve 1 cup of the water for the gravy.
Brown Gravy Instructions
In a medium pot, add ¼ cup margarine until it melts. Then add the 5 tbsp flour and whisk to combine.
Add the 1 ¼ cup beef broth, 1 cup potato water, and 1 tbsp frikadeller drippings into the pot and cook over medium heat, whisking thoroughly the whole time, until the gravy thickens (about 6-10 minutes). Salt to taste.
Set aside.
Assembly Instructions
To assemble, lay the boiled potatoes out on your plate, then lay the frikadeller on top. Drizzle the gravy over the entire plate. Enjoy!
Notes
This recipe comes from the Pedersen Family from Denmark with the help of Megan from Cherish Tours, a women-only group travel company. Thank you Pedersen Family and Megan!
- Ground Pork: Do not use sausage. If you are not a fan of pork you could use ground beef or another ground meat instead or try mixing the two types of meat.
- Yellow Onion: You want this very, very finely minced. You could even use a food processor to shred it up. Mincing your onions fine enough is the difference between delicious overall flavor and strange texture. This step is very important! I continued mincing my onions for about 5 minutes before I got them as small as I wanted them.
- Milk: I used 2% milk but feel free to use what you have on hand. A dairy-free milk would work fine as well.
- Olive Oil + Butter: The combination makes for a delicious cooking method for the meatballs. If you don’t have one or the other, though, you can just use purely olive oil or butter.
- Yukon Gold Potatoes: You can also use fingerling potatoes if you have those and want them
- If you find that the centers of your meatballs are taking a while to cook, you can always finish them off in the microwave 😉 You will always get better results from cooking the meatballs in their entirety on the stove in your frying pan, but I always keep this tip in the back of my mind for when I’m in a hurry. Simply put your meatballs on a microwave-safe dish and heat for about 1-2 minutes.
- Feel free to play around with pork or beef in this frikadeller recipe or you could also use ground chicken for a healthier version. Whatever meat you use, be sure and choose one that has a good portion of fat. The fat helps hold the meatballs together and ensures they do not dry out.
- It’s a great idea to mix up the meat mixture a day early and save it in the refrigerator until ready to cook. This gives the flavors in your meatball mixture a chance to deepen.
This recipe was updated as of 11/21/23 to more accurately reflect authentic Danish frikadeller. Below you will find the originally posted recipe in its entirety.
Meatball Ingredients:
½lbground pork
½lbground beef
¼cupbreadcrumbs
⅓cupyellow oniongrated
½tspNutmeg
2tbspmilk
1egg
2tbspseltzer water
Salt and pepper
2tbspbutterfor pan-frying
Gravy Ingredients:
1tbspbutter
2tbspflour
1cupheavy whipping cream
1Beef bouillon cube
5sage leavesor more to taste
Instructions
In a large bowl, combine all meatball ingredients except for the seltzer water and butter and mix together with a wooden spoon or your hands.
Form a well in the center of the meat mixture and pour the seltzer water into it. Combine again.
Use your hands to form the meat into about 18 meatballs.
Add 2 tbsp of butter into a cast iron skillet or thick-bottomed pan. Add the meatballs to the pan and turn to medium-high heat, using tongs to flip occasionally until they are cooked through. Cover with a lid between turns to keep the heat in.
When the meatballs are cooked through, use tongs to remove them from the pan and set aside on a plate.
Melt 1 tbsp of butter in the pan and then add the flour, mixing with a wooden spoon to form a paste.
Add the heavy cream to the pan and the beef bouillon cube, stirring over medium heat to dissolve the cube. Add sage leaves to the pan. Continue stirring until the gravy thickens.
Put the meatballs back into the pan with the gravy, cover, and cook for another 2-3 minutes. Serve and enjoy!
Nutrition
Serving: 1serving | Calories: 187kcal | Carbohydrates: 14g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 864mg | Potassium: 360mg | Fiber: 2g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 12mg | Calcium: 26mg | Iron: 1mg
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