Frikadeller are Danish meatballs and are commonly eaten as part of the evening meal, and served perhaps with boiled potatoes. They are also great placed either warm or cold atop smørrebrød (open sandwich). Flavourful and oh so light, there are as many frikadeller recipes in Denmark as their are households - and these treasured family secrets are passed on from one generation to the next.
- 250 grams of finely ground pork as lean as possible
- 250 grams of finely ground veal or lean beef
- 1 medium onion, ground finely along with the meat
- ( you can pulse the meat and onion in a processor to get them finely ground if you don’t have a meat grinder )
- 1 large egg
- 350 ml soda water
- 1 tsp salt
- 3 tbsp flour (rye or wheat)
- a pinch or two of ground all-spice
- freshly ground pepper to taste
- Butter for frying
- Combine all the ingredients (except the butter) in a bowl.
- The mixture should be quite moist and soft.
- Place a non-stick frying pan over medium-high heat, and then melt a couple of table spoons of butter in the frying pan.
- You will be frying the meatballs in batches.
- Using a pair of spoons, form the meatballs and place them, one-by-one, in the hot frying pan.
- Don't put too many frikadeller in the pan at once, or they will boil instead of fry. The frikadeller should not be touching.
- Cook the meatballs for about 3 minutes, and then flip gently (I use a couple of knives for this manoeuvre).
- Cook for 3 minutes more and then remove the frikadeller to a separate platter.
- Add more butter and then fry another batch.
- Make sure you enjoy with a cold lager beer and a fork & knife.