Frikadeller, the quintessential Danish meatballs, are a beloved staple in Scandinavian cuisine. These pan-fried delights are renowned for their crispy exterior and tender, flavorful interior. A blend of pork and beef gives them a distinct taste, which is enhanced by the subtle addition of onions and spices. Frikadeller are versatile, served hot as a main course or cold in a sandwich. They’re a common sight at Danish dinner tables, often accompanied by boiled potatoes and a creamy sauce, embodying the homely and comforting nature of Danish home cooking.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1 onion, finely chopped
- 1/4 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- Salt and pepper to taste
- 2 tbsp butter for frying
Instructions:
- Soak breadcrumbs in milk for 5 minutes.
- Mix ground meats, onion, soaked breadcrumbs, egg, salt, and pepper.
- Shape into balls or patties.
- Melt butter in a pan; fry frikadeller over medium heat.
- Cook until golden brown on all sides.
- Serve with potato salad or your favorite sides.
Frikadeller are a comforting reminder of Danish culinary traditions, perfect for any meal.
The history of frikadeller in Denmark can be traced back to the 19th century, with influences from German cuisine. They have since become a national dish, with each family boasting its own traditional recipe.