Frikadeller (Danish Meatballs)

8 servings


15 minutes

active time

25 minutes

total time


3/4 pound ground beef ((or ground veal is even more authentic))

1 pound ground pork

1 onion (large, grated)

1/2 cup breadcrumbs

4 tablespoons flour

2 eggs

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon nutmeg

2-3 cloves of garlic

1/2 teaspoon sage leaves

half & half (or milk for consistency (1/4 to 1/2 cup))


3/4 - 2 tablespoons drippings from Frickadeller

butter (if needed)

3 tablespoons flour

1 cup heavy cream (milk works too)

1 tablespoon beef bouillon

salt & pepper



Combine beef, pork and onion. Add breadcrumbs, flour, eggs, salt, pepper, nutmeg, garlic, and sage leaves. It works best if you mix it with your hands.

Slowly add half & half for consistency. You want the mixture to be slightly sticky, you shouldn't be able to form them into a perfect ball. Coat large skillet well with butter. Drop clumps of mixture (a heaping tablespoon-size) onto the skillet.

Fry on medium to medium-low heat until browned. Press the meat down a lightly with a fork so it flattens out a little. It should look like a small, but fat hamburger, Flip and brown on the other side, approximately 3-5 minutes. Add more butter with each batch.

Serve with gravy and Rødkål (Danish Red Cabbage).

For the gravy:

Remove meatballs from the skillet, and use the same skillet to make the gravy using the brown bits and drippings from the meatballs. Add the flour to the drippings to form a roux. Add butter if needed.

Slowly add cream or milk until mixture reaches gravy consistency. Add beef bouillon, salt & pepper to taste.


Serving Size



465 kcal

Total Fat

33 g

Saturated Fat

15 g

Unsaturated Fat


Trans Fat



152 mg


348 mg

Total Carbohydrate

18 g

Dietary Fiber

1 g

Total Sugars

2 g


22 g

8 servings


15 minutes

active time

25 minutes

total time
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