Frikadeller are Danish meatballs, traditionally made with ground pork and veal, making them slightly lighter in consistency and flavor than their Swedish counterpart. They are also more oval in shape, but man, are they delicious. Serve with new potatoes, gravy and pickles, and a bit of good mustard on the side. They will disappear fast.
From my cookbook NORTH – Scandinavianish Cooking.
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Frikadeller (Pork and Veal Meatballs)
- Total Time: 1 hour 30 minutes
- Yield: Serves 4
Description
Frikadeller are traditionally made with ground pork and veal, making them slightly lighter in consistency and flavor than their Swedish counterpart. They are also more oval in shape, but man, are they delicious.
Ingredients
- 1/2 lb (225 g) ground veal
- 1/2 lb (225 g) ground pork
- 1 onion, grated
- 1 egg
- 2 tbsp flour
- 2 tbsp breadcrumbs
- 1/2 tsp nutmeg
- 1 tsp mustard
- 1/2 cup (1.2 dl) milk
- 1 tsp coarse salt
- Freshly ground white pepper, to taste
- 3 tbsp butter
- 1 tbsp vegetable oil
Instructions
In a large mixing bowl, combine veal, pork, onion, egg, flour, breadcrumbs, nutmeg, mustard, salt, and a pinch of white pepper.
Pour in the milk and mix thoroughly for a few minutes until the mixture is smooth and well combined. Cover the bowl with plastic wrap and refrigerate for at least one hour.
Heat the butter and vegetable oil in a large frying pan over medium heat. Once the butter has melted and started to foam, dip a tablespoon into the melted butter to coat it.
Use the spoon to scoop up a portion of the meat mixture, and with a second tablespoon, shape it into a quenelle or oval shape.
Place the shaped frikadeller in the hot pan and fry for about 5-7 minutes on each side, or until they are golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan.
Once all the frikadeller are cooked, serve them warm with boiled new potatoes, your favorite pickles, and a drizzle of the melted butter from the pan.
Notes
- Chill the mix for the full hour. Skip it and the meatballs slump flat in the pan instead of holding their oval shape.
- Shape these with two spoons, not your hands. That is what gives them the flatter, oval look instead of a round meatball.
- All pork works if that is what you have on hand, but the batch comes out heavier without the veal in the mix.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Recipes
- Cuisine: Danish
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Fat: 31 g
- Carbohydrates: 9 g
- Protein: 23 g
Frequently Asked Questions
What is the difference between frikadeller and Swedish meatballs?
Frikadeller are made with ground pork and veal rather than beef, which makes them lighter in both consistency and flavor. They are also shaped oval with two spoons instead of rolled round, and fried flatter in the pan.
Why refrigerate the mixture for an hour?
Half a cup of milk goes into the mix, so it starts out deliberately loose. An hour in the fridge firms it enough to shape between two tablespoons without it slumping off the spoon.
Do I have to use veal?
It splits evenly, half a pound each of veal and pork. All pork works and is what many Danish households use, but the result is heavier — the veal is what keeps them light.
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