Classic Danish Frikadeller (Savory Pork and Beef Meatballs)
Experience the delightful flavors of Denmark with these Classic Frikadeller, a traditional meatball recipe that perfectly combines ground pork and beef. Originating from a cherished family recipe by Inga Krause, featured in the Silver Anniversary Edition of the International Food Fair Cookbook, these succulent meatballs are seasoned to perfection and can be served with a variety of sides. Easy to make and sure to impress, Frikadeller are ideal for family dinners or entertaining guests.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Ground pork
1/2 lb (Ground twice)
Ground beef
1 lb (Ground twice)
Onion
1 small (Grated)
Salt
1 teaspoon ( )
Pepper
1/2 teaspoon ( )
Flour
1/4 cup ( )
Eggs
2 (Beaten)
Milk or broth
1 cup ( )
Butter
to taste (For frying)
Instructions
1
In a large mixing bowl, combine the ground pork and beef with the grated onion, salt, pepper, and flour. Blend the mixture thoroughly to ensure even seasoning.
2
Add the beaten eggs and milk (or broth) to the meat mixture. Stir until all ingredients are well combined. Allow the mixture to rest for 15 minutes to allow the flour to absorb the liquids.
3
In a large skillet, melt a generous amount of butter over medium-low heat. Ensure the butter is bubbly but not burnt.
4
Using a tablespoon dipped in the melted butter, scoop out portions of the meat mixture and shape them into oval meatballs.
5
Carefully place the meatballs into the skillet, making sure not to overcrowd the pan. Fry the meatballs over medium-low heat, turning occasionally, until they are golden brown on the outside and cooked through on the inside, approximately 8-10 minutes.
6
Remove the cooked meatballs from the skillet and place them on a paper towel-lined plate to absorb excess butter. Serve warm, garnished with fresh herbs if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Classic Danish Frikadeller?
Classic Danish Frikadeller are traditional savory meatballs originating from Denmark, typically made using a combination of ground pork and beef.
What type of meat is used in this Frikadeller recipe?
This recipe uses a blend of 1/2 lb ground pork and 1 lb ground beef, both ground twice for a finer texture.
How should the onion be prepared for the meatball mixture?
The recipe calls for one small onion that should be grated before being added to the meat.
Why does the meat mixture need to rest for 15 minutes?
The mixture rests for 15 minutes to allow the flour to properly absorb the liquids, such as the milk or broth and beaten eggs.
What is the traditional shape of Danish Frikadeller?
Unlike round Italian meatballs, Danish Frikadeller are traditionally shaped into ovals using a tablespoon.
What liquid can be used in the meatball mixture?
You can use either one cup of milk or one cup of broth depending on your preference.
What is the recommended cooking fat for frying Frikadeller?
A generous amount of butter is used for frying to achieve a savory, golden-brown crust.
How long do the meatballs need to cook in the skillet?
The meatballs should be fried over medium-low heat for approximately 8 to 10 minutes until they are golden brown and cooked through.
What is the secret to shaping the meatballs without them sticking?
Dipping the tablespoon into the melted butter in the skillet before scooping the meat helps shape the oval meatballs easily.
Who is the source of this specific Frikadeller recipe?
This is a cherished family recipe by Inga Krause, featured in the Silver Anniversary Edition of the International Food Fair Cookbook.
What heat setting should be used for frying?
Medium-low heat is recommended to ensure the meatballs cook through without burning the butter or the outside of the meat.
How much flour is required for the recipe?
The recipe requires 1/4 cup of flour to help bind the ingredients together.
What are the primary seasonings used in this dish?
The meatballs are seasoned simply with 1 teaspoon of salt and 1/2 teaspoon of pepper.
How many eggs are included in the mixture?
Two beaten eggs are used to provide structure and richness to the meatballs.
What should I do with the meatballs immediately after frying?
Place them on a paper towel-lined plate to help absorb any excess butter before serving.
Can I garnish the Frikadeller?
Yes, it is recommended to serve them warm, potentially garnished with fresh herbs for added flavor and presentation.
How many ingredients are in this recipe?
There are 9 ingredients: ground pork, ground beef, onion, salt, pepper, flour, eggs, milk or broth, and butter.
Is this recipe suitable for a family dinner?
Yes, Frikadeller are ideal for family dinners or for entertaining guests as a traditional comfort food.
What tags are associated with this recipe?
Tags include danish cuisine, meatballs, pork, beef, traditional recipe, comfort food, easy dinner, and family meal.
Is the pork ground differently than standard ground meat?
The recipe specifies that both the pork and beef should be ground twice for the best results.
What should I look for in the butter before adding the meat?
Ensure the butter is bubbly but not burnt before you begin frying the meatballs.
How many servings does this recipe make?
While the specific serving count is not provided, it uses 1.5 lbs of meat, making it suitable for a standard family meal.
Can I use beef only for this recipe?
The classic version uses a mix of pork and beef for flavor and texture, though adjustments can be made depending on preference.
What is the description of the final texture?
The meatballs are described as succulent, savory, and golden brown on the outside.
What is the first step in the instructions?
The first step is to combine the ground meats with the grated onion, salt, pepper, and flour in a large mixing bowl.
How should the eggs be prepared before adding them to the meat?
The eggs should be beaten before they are incorporated into the meat mixture.
Should the skillet be crowded?
No, you should be careful not to overcrowd the pan to ensure even frying and browning.
Is this a spicy dish?
No, it is a savory dish seasoned with salt and pepper, focusing on the flavor of the meats and onion.
What is the primary category for this recipe?
This falls under Danish Cuisine and is specifically categorized as a meatball dish.
Is this recipe from a specific cookbook?
Yes, it is from the Silver Anniversary Edition of the International Food Fair Cookbook.