Frikadeller - Traditional Danish Meatballs - Recipe # 6

A favourite for this Canadian Dane! Making this tonight with a pork venison mixture.

Nutmeg and garlic has no place in Danish Frikadeller.. You dont shred the onions, you chup the fine or corse, depending on your taste.. In traditional Danish food, Nutmeg would only have bin used by the very rich people, as it was a very expensive imported spice.

Today we use a 50/50 blend of beef and pork, but in the old days Pork would have more commen with the lower clases, as it was a type of meat that was cheaper and better available...


If you would like to know what type of food that goes well with Frikadeller, let me know.. :)

PS: Another way to cook them, is to brown on the frying pan, and put them in the oven, for 20 min at 180c..

I am of Danish descent, I grew up on frikadeller, still love them, as my kids do now.  My son wasn't partial to them as a child, but he has converted. My recipe is as follows:1 Lb. ground beef, purists will say veal1 Lb. ground pork1/4 of the volume of the meat should be supplemented by rolled oats, some use flour and bread crumbs, but oats work the best1 onion finely chopped1 egg1/2 cup of milksalt and pepper to tasteI add some garlic.  not traditional, but it works for meTake all these ingredients into a huge bowl, and mix them into a homogenous mixture.  I use a potato masher, my mother used a mix master, and burned them out regularly, which angered my dad..  Let stand for about 1/2 hour, to let the ingredients meld. I use 2 - 12" pans on low heat.  Our family traditionally used bacon fat in the pans ~1 tsp. per pan, not the healthiest, but great flavour.  To form the meatballs, I use a small cereal bowl, and a spoon to toss and roll the meatballs until they are ready for the pan. Cook on very low heat for 1/2 hour, shake the pan regularly to check for sticking.  Turn at half way. When they are almost blackened, they are done. Enjoy.

Beat that meat girl

Beat that meat girl

YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMY

As a Dane, I cannot imagine my life without frikadeller. And now I often make them for my Mexican girlfriend and her family in Mexico. They love it!

This is an insult to the real "frikadelle", this person does not know how to make the traditional "frikadelle"

This is one of the recipes that show the difficulty with danish food...we use rather bland spices so your preparation need to be perfect...i think its impossible for foreigners to copy.

noooooo no garlic

no no no !!!! no garlic no muskat and only 2 eggs for 1kg meat .....

Meet the beat? More like.. BEAT the MEAT amirite ayy lmao







Kill me.

Wtf thats NOT classic danish frikadeller. No garlic, no nutmeg. And most use half pork half beef

As someone who was born in 1955 and raised on a country farm, eating "oldfashioned Danish Peasantfood" ( love it!!! ) I must say to commenters here, that there is not one single correct way to make "frikadeller". Even my sisters and I do not make them to be exactly the same. And I vary them depending on which spices etc, I want or have available at any given time. Normally, I would not use garlic, but I have tried that, and it is OK!! And yes, half pork and half beef or veal is "normal", but again, find out for yourselves, what you like. This is not "sacred stuff".

As a Paleo man, flour is not even needed, but i don't think i've ever had them with Nutmeg, gotta try that :)

Thanks for a great recipe and great video.

I've NEVER eaten a frikadelle with garlic in it. This is as far from traditional as can be. You need ground pork, an egg, an onion, some flour and some milk. Salt+pepper of course. No garlic and no nutmeg.

Today I made frikadeller it was fantastic, your recipe is too good, thank you very much.

I love it when my mum makes this for dinner

Traditional frikadeller, or what most would probably consider traditional, would be made from ground pork and veal, onion, egg, milk, flour/oats/breadcrumbs and salt + pepper.
The word "traditional" in this case, would refer to the most common recipe used from the early 1900's and up until the 80's or 90's, but of course every mom has their own way of tweaking it

I love frikadelle i definitely do this for my danish husband. Thanks for sharing😘

Garlic and nutmeg is a big No No.. Normal onions, salt and pepper only.
There is an easy thumb rule, In terms of how much flour you put in. Take a tabelspoon and stick in the middle. If it falls over, add more flour :D

simple trick when adding multiple items to a pan ... start at 12 o'clock and move around clockwise, easy to remember which to turn first etc :)

mata mu belanda,dari denmark ini

Does it needs sauce? If does what kind?

I can imagine the minute you take a bite...very juicy!

This looks so delicious thats all i can say. Thank you for sharing this! Will try it to make it and put in channel if you allow me. :)

They are always good.it’s my husbands favorite.

im doing a project for school and i need to know how to pronounce this word. anyone know how ?

Fun Fact: Indonesia has a similar name called Perkedel. However due to the rarity of meat, they swap it with potatoes.

Garlic? You got this completely wrong!! There js no garlic in danish frikaller.

I grew up watching min Bedstemor make frikadeller. I think you do a great job of it. I liked how you waited till the butter was heated enough. Also, I had to grin when you said, make sure you remember what order you put them in the pan ... yes, that is for sure! :-) I really like that you share the heat level - medium, and how long - 4-5 minutes ... that helps people SO much.

I use oatmeal instead of flour

Can i make it with beef instead of veal ?

Are the frikadellers seasoned to your liking?

I wouldn’t know

Love Danish Friadeller😊

What’s danisch about frying in a pan with butter?

I had cancer three times before i saw this video is this what danish people eat?

The real Danish recipe does'nt have garlic, they have to be made with a large fat %, around 16% Fat, If you blend the Onions put some of the meat with it for a few seconds, the meat just add salt and stir around 4-5 minutes with a large tree spoon ad the Onions peber, egg, milk 2,5% fat and last some flour as you do in video, the texture will be the Danish way to rock. AND NO MUSCAT NUT AT ALL

What flour could I use if I'm gluten free??