Frikadeller: The Heart of Denmark
Ultra-juicy, slightly flattened meatballs with a hint of spice that makes them irresistible.
35 min
Easy
Danesa
4 servings
The story behind
I first tried these meatballs at a market in Copenhagen. I was surprised they weren't round like the ones I'm used to, but rather flat. A local told me they're made this way to get more of that crispy, golden surface area. They truly are the soul of Danish home cooking. I love having them for lunch, served hot with a creamy potato salad, or even cold on top of rye bread with pickles. For a drink, a crisp cold lager is the perfect match.
Instructions
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1In a large bowl, mix the ground meat with the minced onion, egg, breadcrumbs, and spices.
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2Slowly add the milk while mixing by hand; the mixture should be soft but hold its shape.
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3Pop the mix into the fridge for about 15 minutes to let it firm up.
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4Heat the butter in the skillet over medium heat.
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5Using a tablespoon, scoop some meat, shape it into an oval, and flatten it slightly before placing it in the pan.
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6Cook for about 5-7 minutes per side until they are beautifully browned and cooked through.
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7Serve them straight from the pan to keep that juicy heat.
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