Frikadeller (Danish Pan-Fried Meatballs)
Frikadeller are soft, oval Danish pan-fried meatballs, known for their juicy texture and delightful flavor.
Contents (2 sections)▾
Ingredients
- 500 g ground pork
- 500 g ground veal
- 1 medium onion, finely chopped
- 100 ml milk
- 1 large egg
- 100 g all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 50 g butter for frying
- Fresh parsley, chopped for garnish
Steps
In a large bowl, combine the ground pork, ground veal, chopped onion, milk, egg, flour, salt, pepper, and nutmeg. Beat the mixture vigorously with a wooden spoon until it becomes sticky, about 3-4 minutes.
Heat a large skillet over medium heat and add half of the butter. Once melted and bubbling, use a spoon to scoop out portions of the meat mixture and place them in the pan, flattening them slightly with the back of the spoon.
Cook the frikadeller for about 5-6 minutes on each side, or until they are golden brown and cooked through. Ensure the internal temperature reaches at least 75°C for safety.
Remove the frikadeller from the skillet and keep warm. Add the remaining butter to the pan, then repeat the cooking process with the remaining meat mixture.
Serve the frikadeller warm, garnished with chopped parsley.
Why this works
The technique of beating the meat mixture until sticky is crucial; it develops the proteins in the meat, which helps the patties hold together while cooking. The combination of pork and veal provides a rich, juicy flavor and a tender texture. By using a spoon to shape the frikadeller, you ensure they are consistently sized and have a desirable oval shape. If the mixture seems too loose to hold its shape, adding a little more flour can help firm it up without compromising the texture. Cooking in butter adds a wonderful flavor and helps achieve a golden crust, while the medium heat allows them to cook through without burning. This method results in soft, juicy meatballs that are perfectly complemented by their crispy exterior. The key to success lies in not overcrowding the pan; this ensures even cooking and browning.