There’s something wonderfully comforting about the aroma that fills the kitchen when preparing Frikadeller—a traditional Danish meatball that brings everyone together at the dinner table. I first discovered this recipe while browsing through my grandmother’s old recipe box, filled with handwritten notes and delightful memories. The moment I mixed the ground pork with fragrant onions and spices, I knew I was on the path to something special.
What I love most about Frikadeller is their versatility; they’re hearty enough to be the star of your dinner, yet simple enough to whip up on a busy weeknight. Paired with buttery boiled potatoes and a rich brown gravy, this dish transforms a regular meal into an experience that warms your heart and satisfies your taste buds. If you’re looking to escape the monotony of fast food or simply crave the comfort of homemade meals, this recipe is sure to impress. Grab your apron and let’s get cooking!
Why will you adore Frikadeller?
Comforting and heartwarming, there’s nothing like serving frikadeller at your family dinner.
Flavorful spices in the pork blend seamlessly with the creamy gravy, creating a deeply satisfying taste.
Quick to prepare, these meatballs come together in under an hour, making them perfect for busy weeknights.
Versatile enough to be enjoyed with a variety of sides, you can easily switch up the accompaniments according to your preferences.
Crowd-pleaser, whether you’re entertaining guests or enjoying a cozy meal at home, everyone will love this classic dish.
Frikadeller Ingredients
For the Meatballs
• 1 lb ground pork – ensure it’s not sausage for the best flavor and texture.
• 1 medium yellow onion – very finely minced for a deliciously aromatic flavor.
• 3 tbsp all purpose flour – helps bind the meatballs together for the perfect texture.
• 2 tsp salt – enhances all the flavors in the frikadeller.
• 1 ½ – 2 tsp black pepper – adds a hint of warmth to the meatballs.
• ½ cup milk – keeps the mixture moist and tender.
For Cooking
• 2 tbsp butter – adds richness to the pan for frying.
• 1 tbsp olive oil – prevents butter from burning while cooking the frikadeller.
For the Boiled Potatoes
• 2 lb Yukon Gold Potatoes – their buttery flavor pairs perfectly with the frikadeller.
• Water – enough to cover the potatoes by at least an inch, ensuring even cooking.
• 1 tbsp salt – season the water to infuse flavor into the potatoes.
For the Gravy
• ¼ cup margarine – creates a base for a rich and creamy gravy.
• 5 tbsp flour – thickens the gravy to a delightful consistency.
• 1 ¼ cup beef broth – adds depth of flavor and richness to the sauce.
• 1 cup potato water – reserved from boiling the potatoes for extra flavor.
• 1 tbsp juice from frikadeller pan – enriches the gravy with delicious, meaty undertones.
How to Make Frikadeller
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Combine Ingredients: In a large bowl, mix together the ground pork, finely minced yellow onion, all-purpose flour, salt, and black pepper until evenly blended.
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Add Milk: Pour in the milk and stir gently until the mixture is fully combined, ensuring a moist texture for the meatballs.
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Shape Meatballs: Take about 2 tablespoons of the mixture and form it into an oblong ball, roughly the size of your palm, for the classic frikadeller shape.
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Preheat Pan: In a cold skillet, add the butter and olive oil, then turn the heat to low. Wait patiently until the butter melts, creating a lovely base for frying.
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Cook Meatballs: Place the formed meatballs into the pan and cook on low to medium heat. Fry until they are browned and cooked through, about 6-8 minutes per side—rotate them occasionally.
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Cook in Batches: Depending on your pan size, you may need to cook the frikadeller in batches. Add butter between each batch to keep them rich and flavorful. Ensure each meatball reaches an internal temperature of 160°F.
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Prepare Potatoes: In a pot, add the peeled and halved Yukon Gold potatoes. Cover them with enough water along with 1 tablespoon of salt.
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Boil and Simmer: Cover the pot and bring the water to a boil. Once boiling, reduce the heat and let it simmer for 10-15 minutes until the potatoes are tender when pierced with a fork.
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Drain and Rest: Take the pot off the heat and let the potatoes rest in the water for an additional 5 minutes. Then, drain them while reserving 1 cup of the potato water for the gravy.
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Make the Gravy: In a medium-sized pot, melt the margarine over medium heat. Whisk in the flour until thoroughly combined, then gradually add the beef broth and potato water, including the juice from the frikadeller pan. Stir continuously until the gravy thickens, about 6-10 minutes. Season with salt to taste.
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Serve: To assemble, place a generous helping of boiled potatoes on each plate, top it with the warm frikadeller, and drizzle the creamy gravy over the entire dish.
Optional: Garnish with fresh parsley for a pop of color and flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These flavorful Frikadeller are perfect for meal prep enthusiasts! You can mix the ground pork, minced onion, flour, and spices up to 24 hours in advance; simply store the mixture in an airtight container in the refrigerator to maintain freshness. For even more prep, form the meatballs and refrigerate them for up to 3 days. To ensure great quality, cook them right from the fridge, avoiding the need to bring them to room temperature first. As for the boiled potatoes, you can peel and cut them up to 24 hours ahead; just submerge them in cold water to prevent browning. When you’re ready to serve, simply cook the frikadeller and potatoes as directed, and whip up the gravy for an easy homemade meal that tastes just as delicious!
How to Store and Freeze Frikadeller
Fridge: Store leftover frikadeller in an airtight container for up to 3 days. Make sure they are completely cooled before sealing to prevent condensation.
Freezer: Freeze frikadeller individually on a baking sheet before transferring to a freezer-safe bag. They can be stored for up to 3 months.
Reheating: When ready to enjoy, reheat the frikadeller in a skillet over medium heat for about 5-8 minutes, or until warmed through. You can also reheat them in the oven at 350°F for 15-20 minutes.
Gravy Storage: Store gravy separately in the fridge for up to 5 days or freeze it in an airtight container for up to 3 months.
Frikadeller Variations & Substitutions
Feel free to put your own spin on frikadeller—there are so many delicious ways to make this recipe uniquely yours!
- Turkey or Chicken: Substitute ground turkey or chicken for a leaner option while maintaining great flavor.
- Panko Breadcrumbs: Swap all-purpose flour with panko breadcrumbs for an extra crispy texture that adds delightful crunch to each bite.
- Add Greens: Mix in finely chopped spinach or kale into the meatball mixture for a nutritious boost that also adds vibrant color.
- Spicy Kick: Add a pinch of red pepper flakes or chopped jalapeños to infuse a bit of heat into your frikadeller, awakening your taste buds.
- Dairy-Free: Use almond milk or any plant-based milk instead of regular milk to keep the dish dairy-free while still deliciously moist.
- Garnish Upgrade: Top with sautéed mushrooms or caramelized onions as a rich garnish that elevates the flavor profile and texture of your meal.
- Different Broth: For a vegetarian option, swap out beef broth with vegetable broth, creating a lighter but still flavorful gravy.
- Herb Infusion: Incorporate fresh herbs like parsley or dill into the mixture for a fragrant twist that brightens up the classic flavors.
Make these variations to perfectly suit your taste and enjoy every wonderful bite!
Expert Tips for Frikadeller
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Choose Quality Meat: Select fresh ground pork to ensure tenderness and flavor. Avoid pre-seasoned or sausage meat to keep the frikadeller authentic.
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Minced Onion Magic: Finely mince the onion for even distribution in the meat mixture, enhancing aroma and taste without large chunks.
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Patience in Cooking: Fry frikadeller on low to medium heat. This will ensure they cook through thoroughly without burning the outside.
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Batch Cooking: If making multiple meatballs, cook them in batches. This prevents overcrowding and helps maintain an even cook for each frikadeller.
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Water for Gravy: Save a cup of potato water! This secret ingredient boosts the gravy’s flavor and ties the dish together beautifully.
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Resting Potatoes: Allow the boiled potatoes to rest in the hot water after cooking. This gives them a creamier texture that pairs perfectly with the frikadeller.
What to Serve with Frikadeller?
There’s nothing quite like a hearty meal that invites everyone to the table, and this dish pairs beautifully with delightful sides.
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Creamy Mashed Potatoes: Their velvety texture complements the frikadeller perfectly, soaking up all that delectable gravy.
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Sautéed Green Beans: Crisp-tender and vibrant, these beans bring freshness and a satisfying crunch, balancing the richness of the dish. Pairing them creates a colorful and nutritious plate.
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Roasted Root Vegetables: Sweet and earthy, roasted carrots and parsnips add a lovely depth of flavor that beautifully enhances the savory meatballs.
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Danish Rye Bread: This dense, nutty bread is fantastic for mopping up the gravy, bringing a delightful contrast in texture and flavor.
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Pickled Cucumbers: A zesty, tangy crunch serves as a refreshing counterpoint to the rich frikadeller and gravy. It brightens each bite and adds a delightful twist!
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Homemade Coleslaw: Creamy and slightly sweet, coleslaw adds a crunch and coolness that balances the warmth of the frikadeller, enhancing the overall meal experience.
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A Fruity Red Wine: Opt for a light-bodied red, like Pinot Noir, to highlight the savory flavors without overpowering them, making every sip a complement to your meal.
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Apple Cake: Finish the meal with this sweet treat. The moist cake drizzled with caramel sauce brings comforting flavors that celebrate the wholesome essence of the Frikadeller.
Frikadeller with Boiled Potatoes and Brown Gravy Recipe FAQs
How do I choose the right ground pork for frikadeller?
Absolutely! When selecting ground pork, look for fresh, high-quality meat from a reputable source. Ensure it is not seasoned or pre-packaged sausage, as this will affect the flavor and texture of your frikadeller. A good indicator of freshness is a vibrant pink color with minimal dark spots.
What’s the best way to store leftover frikadeller?
To keep your frikadeller fresh, store them in an airtight container in the fridge for up to 3 days. Be sure to let them cool completely before placing them in the container, as this prevents excess moisture from forming and ensures they stay delicious!
Can I freeze frikadeller for later use?
Yes, you can! For optimal freezing, arrange the cooked frikadeller in a single layer on a baking sheet and place them in the freezer until solid. This prevents them from sticking together. Once frozen, transfer them to a freezer-safe bag and they will keep well for up to 3 months. When ready to enjoy, reheat in a skillet or oven as mentioned earlier.
How do I thicken gravy if it turns out too thin?
Very! If you find your gravy is thin, don’t worry! You can create a slurry by mixing equal parts flour and cold water, adding a tablespoon or so at a time while stirring the gravy over medium heat. Continue to cook and stir until it reaches your desired thickness. Alternatively, simmer uncovered for a few extra minutes to help reduce and concentrate the flavors.
Are frikadeller safe for my pet?
While frikadeller are delicious for humans, it’s best to avoid giving them to pets. Ingredients like onion and excessive salt can be harmful to dogs and cats. If you want to share a treat with your furry friend, consider cooking a simple, plain meatball with only ground meat and no added flavors or seasonings.
What should I do if my meatballs are falling apart while cooking?
If your frikadeller aren’t holding together, consider adding a bit more flour to the mixture. A couple of tablespoons can help bind the meatballs better. Additionally, make sure the mixture is well combined and that the oil in the pan is adequately heated to help them seal properly during cooking. If all else fails, simply use a slotted spoon to handle them gently while cooking!
Savory Frikadeller with Creamy Gravy and Tender Potatoes
Ingredients
Equipment
Method
- In a large bowl, mix together the ground pork, finely minced yellow onion, all-purpose flour, salt, and black pepper until evenly blended.
- Pour in the milk and stir gently until the mixture is fully combined.
- Take about 2 tablespoons of the mixture and form it into an oblong ball.
- In a cold skillet, add the butter and olive oil, then turn the heat to low until the butter melts.
- Place the formed meatballs into the pan and cook on low to medium heat for about 6-8 minutes per side.
- Depending on your pan size, cook the frikadeller in batches, adding butter between each batch.
- In a pot, add the peeled and halved Yukon Gold potatoes, cover them with water and 1 tablespoon of salt.
- Bring the water to a boil, then reduce heat and let it simmer for 10-15 minutes.
- Take off the heat and let the potatoes rest for 5 minutes before draining.
- Melt margarine in a medium-sized pot over medium heat, whisk in the flour, then gradually add the beef broth, potato water, and juice from the frikadeller pan. Stir until thickened.
- Serve the boiled potatoes with the warm frikadeller and drizzle the creamy gravy over the dish.