Frikadeller Danish Meatballs Recipe

Ground pork: The main protein source for the meatballs, providing a rich and savory flavor.

Onion: Adds sweetness and depth of flavor to the meatballs.

Egg: Acts as a binder to hold the meatball mixture together.

Milk: Adds moisture to the meatballs, ensuring they are tender.

Breadcrumbs: Helps to bind the meatball mixture and adds texture.

Salt: Enhances the overall flavor of the meatballs.

Pepper: Adds a bit of heat and depth to the flavor profile.

Butter: Used for frying the meatballs, adding richness and a golden brown color.

When mixing the ground pork with the chopped onion, egg, milk, breadcrumbs, salt, and pepper, ensure that you do not overwork the mixture. Overmixing can lead to tough meatballs. Instead, gently combine the ingredients until they are just incorporated. This will help maintain a tender texture in your frikadeller.

• ground pork - Substitute with ground turkey: Ground turkey is a leaner option and still provides a similar texture and flavor profile.

• ground pork - Substitute with ground chicken: Ground chicken is another lean alternative that works well in meatball recipes.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• onion - Substitute with leeks: Leeks provide a subtle onion-like flavor and add a unique twist to the meatballs.

• egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, suitable for a vegan option.

• egg - Substitute with chia seeds and water: Mix 1 tablespoon of chia seeds with 3 tablespoons of water to replace one egg, also suitable for a vegan option.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in binding the ingredients.

• milk - Substitute with soy milk: Soy milk is another dairy-free option that provides a similar consistency.

• breadcrumbs - Substitute with oatmeal: Ground oatmeal can be used as a gluten-free alternative to breadcrumbs.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a similar texture and help bind the meatballs.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but reduce the amount to avoid over-salting.

• pepper - Substitute with white pepper: White pepper provides a milder heat and a slightly different flavor profile.

• butter - Substitute with olive oil: Olive oil is a healthier fat option for frying.

• butter - Substitute with coconut oil: Coconut oil can be used for frying and adds a subtle coconut flavor.

• Allow the frikadeller to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled meatballs in an airtight container. If stacking them, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. Reheat them in a frying pan with a bit of butter or in the oven at 180°C (350°F) until warmed through.
• For freezing, arrange the cooled frikadeller on a baking sheet lined with parchment paper. Ensure they are not touching each other.
• Freeze the meatballs for about 1-2 hours, or until they are solid. This prevents them from sticking together.
• Transfer the frozen meatballs to a freezer-safe bag or container. Label with the date and type of food.
• Store in the freezer for up to 3 months. When ready to use, thaw them in the refrigerator overnight.
• Reheat the thawed frikadeller in a frying pan with a bit of butter or in the oven at 180°C (350°F) until heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Place the frikadeller on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until they are warmed through. This method helps maintain their crispy exterior while ensuring they are heated evenly.

• Stovetop Method: Heat a non-stick skillet over medium heat and add a small amount of butter or olive oil. Place the meatballs in the skillet and cover with a lid. Turn them occasionally to ensure they heat evenly. This should take about 10 minutes. This method keeps them moist and adds a bit of extra flavor from the reheating fat.

• Microwave Method: Place the frikadeller on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are not drying out. This is the quickest method but may not retain the original texture as well as other methods.

• Slow Cooker Method: If you have a bit more time, place the meatballs in a slow cooker and set it to low heat. Add a small amount of broth or gravy to keep them moist. Heat for about 1-2 hours. This method is great for keeping them tender and juicy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the frikadeller in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through. This method helps to retain their crispy exterior while reheating them quickly.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Chopping board: A flat surface used for finely chopping the onion.

• Knife: A sharp tool used to finely chop the onion.

• Measuring cup: Used to measure the milk accurately.

• Measuring spoons: Used to measure the salt and pepper precisely.

• Frying pan: A pan used to cook the meatballs evenly.

• Spatula: Used to turn the meatballs while they are frying to ensure they are browned on all sides.

• Plate: Used to serve the cooked meatballs.

• Spoon: Used to scoop the mixture into your hands for shaping the meatballs.

Prepare ingredients in advance: Chop the onion and measure out the breadcrumbs, milk, and spices ahead of time to streamline the process.

Use a cookie scoop: To ensure uniform meatballs and save time, use a cookie scoop to portion out the mixture before shaping with your hands.

Preheat the pan: Start heating the butter in the frying pan while you shape the meatballs to reduce waiting time.

Batch cooking: Cook the meatballs in batches if your pan is small, so they brown evenly and cook faster.