Classic Danish Pork Frikadeller (Printable)

Juicy Danish pork frikadeller, pan-fried till golden, served with tangy pickles and traditional sides.

# What You Need:

→ Meat Mixture

01 - 1.1 lb ground pork (or a mix of pork and veal)
02 - 1 small onion, finely grated
03 - 1 large egg
04 - 3.4 fl oz whole milk
05 - 0.42 cup breadcrumbs
06 - 1 tsp salt
07 - ½ tsp ground black pepper
08 - ½ tsp ground allspice (optional)

→ For Frying

09 - 2 tbsp unsalted butter
10 - 1 tbsp neutral oil (canola or sunflower)

→ To Serve

11 - Danish pickles (pickled cucumber or beetroot)
12 - Rye bread or boiled potatoes (optional)

# Step-by-Step:

01 - In a large bowl, mix the ground pork, grated onion, egg, milk, breadcrumbs, salt, pepper, and allspice until cohesive and slightly sticky.
02 - Let the mixture rest for 10 minutes to allow the breadcrumbs to absorb the liquid.
03 - With wet hands, form the mixture into 12–14 oval or round meatballs, about the size of a golf ball.
04 - Heat butter and oil in a large skillet over medium heat.
05 - Fry the meatballs in batches, flattening slightly with a spatula, for 4–5 minutes per side until golden brown and cooked through.
06 - Transfer cooked meatballs to a plate lined with paper towels to drain excess fat.
07 - Serve hot with Danish pickles and optionally rye bread or boiled potatoes.

# Expert Suggestions:

01 -
  • They come together in under an hour with pantry staples, yet taste like you spent the afternoon in a Copenhagen kitchen.
  • The milk-soaked breadcrumbs keep them impossibly juicy inside while the outside turns that perfect golden brown.
  • A single batch feeds four people or gives you leftovers that taste even better the next day cold, straight from the fridge.
02 -
  • Do not skip the resting period after mixing—this ten minutes makes the difference between meatballs that fall apart and ones that hold together with a silky interior.
  • Wet hands are crucial when shaping; they prevent the mixture from sticking without adding extra flour or breadcrumbs, which would toughen the final result.
  • Watch the heat carefully—medium is key because too hot and the outside burns before the inside cooks through, too cool and they absorb oil instead of browning.
03 -
  • If the mixture seems too loose after mixing, trust it—the ten-minute rest will firm it up as the breadcrumbs hydrate, and adding more breadcrumbs will make them dense.
  • Keep a spatula nearby while frying and use it to gently press each meatball against the pan; this creates surface area for browning and helps them cook evenly throughout.
Return