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Frikadeller - Traditional Danish Meatballs

Frikadeller, often referred to as Danish meatballs, are a beloved Danish dish that embodies simplicity, comfort, and rich flavors.

These succulent meatballs, typically made with a combination of ground pork and beef, are seasoned with a medley of aromatic herbs and spices. Whether served as an appetizer, a main course, or in a smørrebrød (open-faced sandwich), Frikadeller are a versatile and delightful addition to any meal. This recipe will guide you through the process of creating authentic Frikadeller that will surely impress your guests or leave your family craving for more.



  • 500g ground pork

  • 1 onion, finely chopped

  • 2 garlic cloves, minced

  • 2 slices of white bread, crusts removed

  • 150ml milk

  •  1 tablespoon fresh parsley, finely chopped

  • 1 tablespoon fresh thyme leaves,

  • finely chopped

  • 1 teaspoon ground nutmeg

  • 1 teaspoon salt

  • Butter or oil for frying


1. In a small bowl, soak the slices of white bread in milk until they become soft and mushy. Squeeze out any excess milk and set aside.

2. In a large mixing bowl, combine the ground pork and beef. Add the finely chopped onion, minced garlic, soaked bread, eggs, flour, parsley, thyme, nutmeg, salt, and black pepper.

3. Mix all the ingredients thoroughly using your hands until well combined. The mixture should have a slightly sticky consistency.

4. Cover the bowl with plastic wrap and let the mixture rest in the refrigerator for at least 30 minutes. This will allow the flavors to meld together and make the meatballs easier to shape.

5. Once chilled, take the mixture out of the refrigerator. Wet your hands with cold water to prevent sticking and begin shaping the mixture into small meatballs, approximately 3-4 cm in diameter. Place the shaped Frikadeller on a plate or tray.

6. Heat a large frying pan over medium-high heat and add a generous amount of butter or oil. Allow the butter to melt and coat the pan evenly.

7. Carefully place the Frikadeller in the hot pan, leaving enough space between them to avoid overcrowding. Fry the meatballs until they turn golden brown on one side, usually around 4-5 minutes.

8. Flip the Frikadeller using a spatula and continue frying for an additional 4-5 minutes, or until the other side is also golden brown and the meatballs are cooked through. Repeat this process until all the meatballs are cooked, adding more butter or oil as needed.

9. Once cooked, transfer the Frikadeller to a plate lined with paper towels to drain any excess oil.

10. Frikadeller can be served immediately as a main course with potatoes, vegetables, and a tangy sauce, or as an appetizer with dipping sauces. They can also be enjoyed cold on smørrebrød, topped with remoulade and pickles.

11. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or microwave before serving.


Congratulations, you have successfully prepared a batch of delightful Frikadeller! These Danish meatballs are sure to impress your guests or add a touch of Danish tradition to your family meals. Enjoy the tantalizing flavors and the joyful experience of indulging in this classic Danish dish!

Hey there! We would love to hear your thoughts on this recipe. Did you give it a try? How did it turn out? Any comments, opinions, or suggestions are more than welcome! Your feedback means a lot to us.


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