Danish meat balls


Frikadeller (pronounced freg-a-deluh) or Danish meat balls is one of the most traditional - if not THE most traditional country-style meal in Denmark. It is quite simple but very delicious and very easy to prepare. For Danish meat balls you need some ground pork. If you can get a mix of ground pork and ground veal, it is even better, but not a must.

Ingredience and procedure

(enough for 3-4 people)

  • 500 grams of ground pork/veal (a pound)
  • 1 medium sized onion, finely chopped
  • 1 x-large egg or two small eggs
  • 1/3 cup of milk
  • 2 table spoons of flour
  • salt & pepper

Stir everything together in a bowl. Depending on the ground meat you may have to add a little more flour or a litle more milk. The mix has to be firm enough to be able to form the meat balls with a tablespoon.

Heat up your frying pan and add a little oil or butter. Form the meat balls and fry them approximately 5-7 minutes on each side, depending on the size of them.

The traditional sides for Danish meat balls are peeled and boiled potatos, steamed cauliflower, carrots and brussel sprouts, but any vegetable of the season will do. Instead of the vegetables pickled, warm, shredded red cabbage is often served or pickled, sliced, red beets.


  • Fat from the pan (if the ground meat was very lean you might want to add a little butter)
  • 2 table spoons of flour
  • Milk (as much as it takes to give the gravy the consistency you like) Danes like thick gravy!
  • Food-color (if you can't get that, the white gravy is just as good)
  • 1 tea spoon sugar
  • 1 table soon of sour creme
  • Salt & pebber to your taste

Take off the meat balls from the frying pan when they are done, and use the fat for the gravy (maybe added a little butter). Stir in the flour. When the mix is smooth stir in a little milk at the time and add the sugar, sour creme, food-color (if you have any) and the salt and pepper.


Back to Danish food

From Danish meat balls back to Home Page