Recipe: Danish Meatballs (Frikadeller)

Makes about 30 small meatballs

I’m not usually a fan of meatballs, but these Frikadellers are Frikamazing. I added a slice of rye bread to give it a little something special. If you’re making them for a party, hold them in a warm oven for a few minutes, until ready to serve.

Thanks to Stephanie Holguin for letting me adapt her recipe (she got it from a real live Danish person, hurrah!). I went a little over the top by adding heavy cream and using rye bread instead of plain sandwich bread.

NOTE: I’ve since been told that, while it tastes really yummy, garlic isn’t the most authentic. A little finely chopped onion would be a more traditional choice. It’s up to you!

Ingredients:

1/2 lb beef
1/2 lb pork
2/3 cup flour
1/2 cup of milk
1/4 cup heavy cream
1 ½ tsp salt
¼ tsp of pepper
2 cloves garlic, crushed
1 slice rye bread

Method:

Add the meat to a large bowl…

Season with plenty of salt and pepper…

And a happy amount of crushed garlic (2 cloves is just right for my taste)

Sprinkle the flour over everything

Pour the milk and cream over the rye bread. Cream gives these meatballs a velvety, light texture. Let sit for a minute to get mushy.

Break up the softened bread and throw it and the leftover liquid in with the meat mixture. Take off your rings, roll up your sleeves get everything squished together.

Place in the fridge for about 30 minutes. Meanwhile, fold a load of laundry or write a thank you card.

Once the meatball mixture is sufficiently chilled, melt the butter and olive oil in a large skillet, over medium heat.

Drop in the meatballs and cook until browned.

Flip them over and…

Squish them flat.. that’s how the Danes like ‘em.

Keep on cookin’ until all the pink is gone.

Serve them hot with sour cream or horseradish sauce. Personally, I like them on toothpicks, passed a party with either a frosty glass of beer or a steaming mug of Fabulous Mulled Wine (Gløgg) Absolutely terrific.

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Comments

  1. Thank you for an inspirational blog! I’ve already found a few ‘exotic’ recipes that I HAVE to try out!
    Since I’m from Denmark, I went to the interactive map to see if you’ve made anything danish – and so you have, meals that families make with passionate love for family tradition.

    Well, all danes have their own sacred family recipe on Frikadeller (like curry in india, ragu in italy and so on), but absolutely no danes add garlic -then you could just as well toss in olives, semidried tomatoes, cayenne, chili and oregano to make greek meatballs (witch is also good!)
    Instead most danish recipes contains fine chopped onions (mine don’t).

    If you want more danish, swedish, norwegian or finish recepies, you are more than welcome to contact me :o)

    Especially you should try to bake ‘knækbrød’ whit the kid, it’s very chrisp – if not careful, it goes into pieces when you take a bite – bread/big crackers in variations (but almost always with dark flour, rye/oat/barley) eaten with just butter (always salted butter in these 4 countries) raspberryjam, cottage cheese/radishes/cress, mayonaise/boild potatoes and chives. Or as variations of Smørrebrød, like the salomon one you made.

    Finish food is the furthest from the rest of scandinavian cusine.

    • Sasha Martin says:

      Ohh, thanks for this interesting information (and the encouragement – yay!). I updated the recipe with a note about the onion vs. garlic. (although I will say it was super yummy that way). I wonder if those crackers you mention are like the wasa crackers I can get at whole foods?

      • Yes, Wasa makes all kinds of Knækbrød/crakers :o) From 1mm thin ones to the more usual 1cm thick ones with kind of air pillows in them, in all sorts of variations (flour, spices, seeds and textures)

        You don’t have to put a note in you recipe, this is your journey trough the world, and this is how you discover/experience it! I just thought I’ll put the extra info… :o)

  2. I’m also a Danish person and I would never use garlic. The reason to why you use chopped onion or oatmeal, is it gives a better texture in the Frikadelle. But like Lotte said every Dansih family has it own recepie :)

    • Sasha Martin says:

      Thanks for weighing in! It helps make the experience more authentic for people following along and wanting to try the recipes :)

Trackbacks

  1. [...] fun that there’s also a great amount of Dutch influence on the cuisine, as notable with the Frikadeller (or meatballs) we made way back [...]

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