Scandinavian · Main · Easy
Meatballs
Danish frikadeller: pan-fried pork and veal meatballs with a crisp crust and juicy center, served with potatoes and gravy.
The whole recipe in 60 seconds
Meatballs, in 5 ideas
- Grating the onion instead of chopping keeps the texture smooth
- The oval, slightly flattened shape is the Danish signature
- Do not overmix or the meatballs turn dense
- A spoon dipped in water shapes them without sticking
- The pan drippings make the best gravy
What you need
Ingredients
- 1 lb ground pork
- 1/2 lb ground veal
- 1 onion, grated
- 1/2 cup milk
- 1/2 cup breadcrumbs
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon nutmeg
- 3 tablespoons butter for frying
- Boiled potatoes and brown gravy for serving
How to make it
Directions
- Soak the breadcrumbs in the milk for 10 minutes until soft.
- Mix the pork, veal, grated onion, egg, salt, pepper, and nutmeg with the soaked crumbs until just combined.
- Chill the mixture 15 minutes; it firms up and is easier to shape.
- With wet hands, form oval meatballs and flatten slightly.
- Fry in butter over medium heat, about 4 minutes per side, until deeply browned and cooked through.
- Serve with boiled potatoes, brown gravy, and pickled red cabbage.
Money saver. Mix pork and veal half and half; all-pork is fine too and costs less.