Frikadeller

Frikadeller are a Danish staple of pan-fried meat patties, commonly referred to as Danish meatballs. The dish is part of the broader Nordic and German culinary traditions of ground-meat patties and is found in various forms across northern Europe.

Traditional Danish frikadeller are typically made from ground pork, or a mixture of pork and beef, bound with eggs and milk or sometimes breadcrumbs soaked in milk. Finely chopped onions, salt, pepper, and optional spices such as nutmeg or allspice are mixed in. The mixture is shaped into flat, oval patties and fried in butter or oil until browned and cooked through. Resting the mixture briefly helps the flavors meld and the patties hold together.

Regional and personal variations exist, including changes to the meat ratio, the use of breadcrumbs or rusk for binding, and the optional addition of cream for tenderness. Some cooks form smaller balls; others make larger patties. Frikadeller can be baked as a lighter alternative, though pan-frying remains most common.

Common accompaniments are boiled or mashed potatoes, brown gravy or sauce, and pickled cucumber or red cabbage. Lingonberry sauce or remoulade may also accompany the dish in some settings, reflecting regional tastes and influences.

In Danish homes and restaurants, frikadeller are a comforting, everyday dish and are often served as a main course for lunch or dinner. The dish is widely recognized as one of Denmark’s traditional national foods and a staple of Nordic home cooking.