How to Make Frikadeller

Danish Meatballs. Takes 1 hour.

28
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Mix the veal, pork, milk, onion and egg together in a bowl. Knead in the breadcrumbs and flour. Stir in the water and salt and pepper. The mixture should be moist, but not dripping.

Mix the veal, pork, milk, onion and egg together in a bowl. Knead in the breadcrumbs and flour. Stir in the water and salt and pepper. The mixture should be moist, but not dripping.

Chill the meat mixture for 15 - 30 minutes in the fridge. This makes the meatballs easier to form.

Form the Frikadeller by scooping up a tablespoon of the mixture and shaping it into a flattened oval meatball, about the size of a small egg.

Form the Frikadeller by scooping up a tablespoon of the mixture and shaping it into a flattened oval meatball, about the size of a small egg.

Put some putter in a pan and fry the meatballs for about 10 minutes on each side.

Put some putter in a pan and fry the meatballs for about 10 minutes on each side.

Fry the meatballs until they are well-browned and no longer pink in the centre.

Fry the meatballs until they are well-browned and no longer pink in the centre.

  • 225.0g Ground veal
  • 225.0g Ground pork
  • 60.0ml Milk
  • 40.0g Finely chopped onion
  • 1.0 Egg
  • 25.0g Breadcrumbs
  • 30.0g All-purpose flour
  • 60.0ml Sparkling water
  • Salt and pepper to taste
  • 55.0g Butter
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