Dinner · Danish
Frikadeller (Danish Pan-Fried Pork Meatballs)
Frikadeller are the cozy, golden pork patties that show up on Danish tables all year long. They fry up crisp on the outside and stay tender inside, and the mix comes together with pantry basics in about ten minutes. Serve them hot with potato salad, rye bread, or buttered new potatoes.
Why you'll love this
- Ready with everyday pantry staples, no special shopping trip needed.
- Crispy golden crust with a tender, juicy inside.
- Great warm or cold, so leftovers are just as good.
- Kid-friendly and endlessly flexible with sides.
EveryDayMeal recipe
Frikadeller (Danish Pan-Fried Pork Meatballs)
Prep
15m
Cook
20m
Total
65m
Serves
4
Level
Easy
Ingredients
- 1 large onion, finely chopped
- 1 clove garlic, minced
- 1 pound ground pork
- 1 tablespoon all-purpose flour
- 1 tablespoon rolled oats
- 1/2 cup milk
- 1 large egg
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons butter
Equipment
- Large mixing bowl
- Large skillet
- Spoon for shaping
- Spatula
Instructions
- Finely chop the onion and mince the garlic so they blend smoothly into the meat and cook through without any raw crunch.
- In a large bowl, stir the salt into the ground pork first, which helps the mixture bind and hold together when you fry it.
- Add the flour, oats, and pepper, then the onion and garlic, then the egg, and finally the milk. Stir vigorously until the mixture turns firm and slightly sticky, about 2 minutes.
- Cover and refrigerate for at least 30 minutes (or overnight), which firms the mixture so the meatballs keep their shape in the pan.
- Heat a large skillet over medium heat and melt the butter until it foams. Use a spoon to scoop about 2 tablespoons of mixture per meatball and shape into oval patties.
- Fry the frikadeller until deeply browned on both sides and cooked all the way through, about 4 to 5 minutes per side, so the crust is crisp and the centers are no longer pink.
- Serve hot with a classic potato salad, rye bread, or boiled potatoes on the side.
Tips from the kitchen
- Chill the mixture at least 30 minutes so the patties hold their shape and brown evenly instead of falling apart.
- Fry a tiny test patty first, then taste and adjust salt and pepper before shaping the rest.
- Keep the heat at medium so the outsides brown while the insides fully cook. Too high and they scorch before the center is done.
Estimated nutrition per serving: 340 cal · 22g protein · 6g carbs · 25g fat
Make it your own
- Swap half the pork for ground veal or beef for a more traditional Danish blend.
- Stir in a little grated onion and a pinch of nutmeg or allspice for extra depth.
- Make them smaller (about 1 tablespoon each) and serve as party appetizers with a mustard dip.
Storing & make-ahead
Store cooked frikadeller in an airtight container in the fridge up to 3 days. Eat cold, or reheat in a 350F oven for about 10 minutes. They also freeze well for up to 3 months; thaw overnight in the fridge before reheating.
Good to know
- Why is my mixture too loose to shape?
- It needs more chilling time or a bit more flour or oats. Refrigerate for the full 30 minutes and the mixture will firm up enough to hold an oval shape.
- Can I bake them instead of frying?
- Yes. Place shaped patties on a greased baking sheet and bake at 400F for about 20 to 25 minutes, flipping once. You lose a little crispness but it is hands-off.
- How do I know they are fully cooked?
- They should be firm, browned on both sides, and no longer pink in the center. An instant-read thermometer should hit 160F.
- Is 1 tablespoon of salt too much?
- It is on the salty side for the whole batch, which seasons the meat well. Start with 2 teaspoons if you prefer, then taste a test patty and adjust.
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