Main course
Frikadeller - Danish Meatballs
These are classic Danish meatballs, or frikadeller, made with seasoned minced pork, onion, and garlic. The mixture comes together quickly, but benefits from a chill in the fridge to firm up, which also makes it a good candidate for making ahead. Once formed, they're pan-fried until deeply browned on the outside and cooked through, ready to be served hot.
Method
5 steps · 27 min total
- 01
Chop Onion and Garlic
Finely chop the onion and garlic. - 02
Mix Meatball Mixture
Start by stirring the 1 tablespoon of salt into the minced pork. Then, add the 1 tablespoon of all-purpose flour, 1 tablespoon of oats, the chopped onion and garlic, and the egg. Finish by pouring in the 1/2 cup of milk.
Mix everything until the meat mixture is firm and well combined. Once mixed, cover and refrigerate for at least 30 minutes. If you're planning ahead, you can even prepare this mixture a day in advance and keep it chilled.
