Traditional Danish meatballs made with ground pork, breadcrumbs, and warm spices. These tender, pan-fried patties are a classic comfort food served crispy on the outside and juicy within.
Nutrition
Provides high protein from ground pork with moderate calories, fat, and sodium levels typical of traditional meatball dishes.
| Calories | 310 kcal |
| Energy | 1297 kJ |
| Protein | 22 g |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 9 g |
| Cholesterol | 95 mg |
| Carbohydrate | 8 g |
| Sugars | 2 g |
| Dietary Fibre | 1 g |
| Sodium | 560 mg |
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Danish Frikadeller Recipe
The Reluctant Gourmet (G. Stephen Jones)
4
servings
0
per serve
0
minutes
Ingredients
Equipment
Large mixing bowl
Grater
Large skillet
Instructions
Place the breadcrumbs in a large mixing bowl. Pour the milk over them and let sit for 5–10 minutes until fully absorbed.
Grate the onion directly into the bowl with the soaked breadcrumbs. Add the salt, pepper, and allspice (if using). Stir to combine.
Add the ground pork (or pork and beef mixture). Add the egg. Using clean hands or a fork, gently mix until everything is just combined.
Let the mixture rest for 10–15 minutes at room temperature.
With slightly damp hands or a spoon, form oval or slightly flattened patties about 2–3 inches wide.
Place a large skillet over medium heat and add butter (or butter and oil). Allow it to melt and foam gently.
Place the patties in the skillet without crowding. Cook for about 4–5 minutes per side, turning once, until golden brown and cooked through (internal temperature of 160°F).
Transfer the cooked frikadeller to a plate and let them rest for a few minutes before serving.
Danish Frikadeller Recipe
The Reluctant Gourmet (G. Stephen Jones)
4
servings
0
per serve
0
minutes
Traditional Danish meatballs made with ground pork, breadcrumbs, and warm spices. These tender, pan-fried patties are a classic comfort food served crispy on the outside and juicy within.
Ingredients
Equipment
Large mixing bowl
Grater
Large skillet
Instructions
Place the breadcrumbs in a large mixing bowl. Pour the milk over them and let sit for 5–10 minutes until fully absorbed.
Grate the onion directly into the bowl with the soaked breadcrumbs. Add the salt, pepper, and allspice (if using). Stir to combine.
Add the ground pork (or pork and beef mixture). Add the egg. Using clean hands or a fork, gently mix until everything is just combined.
Let the mixture rest for 10–15 minutes at room temperature.
With slightly damp hands or a spoon, form oval or slightly flattened patties about 2–3 inches wide.
Place a large skillet over medium heat and add butter (or butter and oil). Allow it to melt and foam gently.
Place the patties in the skillet without crowding. Cook for about 4–5 minutes per side, turning once, until golden brown and cooked through (internal temperature of 160°F).
Transfer the cooked frikadeller to a plate and let them rest for a few minutes before serving.
Nutrition
Provides high protein from ground pork with moderate calories, fat, and sodium levels typical of traditional meatball dishes.
| Calories | 310 kcal |
| Energy | 1297 kJ |
| Protein | 22 g |
| Total Fat | 21 g |
| Saturated Fat | 8 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 3 g |
| Monounsaturated Fat | 9 g |
| Cholesterol | 95 mg |
| Carbohydrate | 8 g |
| Sugars | 2 g |
| Dietary Fibre | 1 g |
| Sodium | 560 mg |
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
