This post may contain affiliate links. See our disclosure policy.
Frikadeller, or Danish Meatballs, are savory meatballs served in a rich, creamy sauce that is comfort food at its finest. Plus, they’re super easy to make!
This Frikadeller meatball recipe is a favorite that my husband brought back from when he lived in Denmark. Danish meatballs are considered a national dish due to being so popular there. My husband always talks about how decadent the food was in Denmark and how he’s dying to go back just so he can eat the food again, and I can’t wait to go with him! These days, we pull out all of his treasured recipes around the holidays and we have a full Danish meal. These dishes are so delicious, you will be absolutely blown away.
Ingredients in Danish Frikadeller
Frikadeller, loosely translated, means “meatballs”. These are usually made with pork or a mixture of ground pork and beef with the most delicious sauce!
For the meatballs, in a large bowl, combine:
- 3/4 pound ground beef – you could also substitute ground veal which is what is traditionally used.
- 1 pound ground pork – ask your butcher for freshly ground pork or buy it frozen. For super savory meatballs, use all pork and omit the ground beef. You could sub for ground chicken or ground turkey but the flavor will not be the same.
- Onion – one large, yellow onion works great for this recipe. Grate it, or dice finely.
- Breadcrumbs – use any bread crumbs kind you like, Italian style, panko or regular.
- All Purpose Flour – about 4 tbsp.
- Eggs – two large eggs or three medium
- Salt – about half a tsp or more for taste
- Black Pepper – a quarter teaspoon
- Nutmeg – quarter teaspoon. You can substitute allspice if you have that on hand.
- Garlic – 2-3 cloves, diced
- Sage leaves
- Half & half or milk for consistency – about a quarter to half cup
- Butter
For the Gravy, in a separate bowl, combine:
- ¾ – 2 Tablespoons drippings from Frickadeller
- Butter if needed
- 3 Tablespoons flour
- 1 cup heavy cream – whole milk works too
- A tablespoon beef bouillon
- salt & pepper – to taste
Frikadeller Reviews
Frikadeller was one of the earliest posts on our website. Since then, many wonderful people have shared their memories, traditions, and their family recipes for Frikadeller. Here are just a few, but if you are interested in hearing more, please peruse the comments below. If you have a special way of making Frikadeller, or want to share a memory, please comment below. We would love to hear it!
“My mother made these all the time when I was a kid. I recently decided to cook again and do the food she made. I chose your recipe for the Danish Meatballs.
They turned out great! The first bite I took reminded me of childhood. My mom would serve these with rice or sometimes with egg noodles.”
-Kirk
“The Danish name is: frikadeller (plural). The traditional recipe is without the sage, garlic and maybe the nutmeg. When I make them, I use my moms way: put the meat in a bowl so that the meat fills the bottom of the bowl. Then cut out a fourth and lift on top of the rest of the meat. Fill the empty fourth with either 1. wheat flour or 2. oatmeal or a mix of the two. I prefer the oatmeal. Then add the rest of the recipe without the milk. Mix with a kitchen spoon and add slowly milk until it feels right. The mix should be quite wet but still be able to stick together. Cover the bowl and let it sit in the fridge for half an hour to settle. Form a ball with a spoon and your hand and fry in butter (or margarine) on medium heat for 3-5 min on each side until brown. Cut one to check if the middle is cooked. Serve with potatoes and gravy and something sour on the side. It is a very common daily dish in Denmark, my home turf. Bon apetit.
-Peter
“I love to see all the variations of this recipe! I too grew up enjoying frikadellar (great-great grandfather brought the recipe over from Denmark), but I know there have been some changes to it. We actually use a little worchestershire sauce and thyme in our recipe – I’m guessing some of the English in my family added that! But we also shape them to have three sides and serve with ketchup (originally homemade but now just store bought). My mom used to love making frikadellar sandwiches for leftover 🙂.”
-Laura
“Being half-Danish and having spent many years living between the states and the US, I must say that I agree with another commenter that the addition of spices for flavor is not traditional in our house, but I did make have a batch your way, half like Mor (Mom), (Mor Mor (Grandma), and even my Danish step-father’s family’s recipe), and all of my American friends at a party yesterday were very happy with your version, as well as my family’s–you won, hands down :).
-Kelly
A lot of posters felt the need to comment on the name. Here’s the true spelling and meaning for future readers, as some butchered the spelling: en frikadel = one meatball, frikadellen = the meatball, frikadeller = meatballs. Danes (and Danish Americans) eat frikadeller at least weekly, if not more frequently, as you can buy them pre-made/packaged at the grocery store, at the butcher’s, at the many open-faced sandwich (smorrebrod) shops along city streets that you can just buy and take with you, or eat there. There’s still nothing like a mother’s recipe.
I found yours when looking for a more “Swedish” version for an upcoming party and really enjoyed them. Thank you so much for sharing!
Frequently Asked Questions
Serve these scrumptious, savory meatballs along with Brunede Kartofler (Caramelized/Browned Potatoes) and/or Rødkål (Red Cabbage). For leftovers, if you really want to do it like the Danes, slap a few of these bad boys onto some rye bread with some mayo for a delicious sandwich. Serve with potato salad.
Just use milk! Use just enough to give the meat mixture a slightly sticky consistency which will help the meatballs maintain their shape.
It’s faster to make a few larger meatballs, but I like to make several small meatballs because I love the delicious crisp crust that comes from the frying pan.
READ NEXT: Easy Ground Beef Recipes
More Danish Recipes
- Danish Red Cabbage – This Rødkål (Danish Red Cabbage) is a Danish recipe we love. It is a side dish similar to sauerkraut but a little sweeter.
- Brunede Kartofler – or Caramelized Browned Potatoes, are a great side dish to any meal! They are a small boiled potatoes with a sweet caramelized coating.
- Beef Goulash – a hearty family favorite, full of tender beef chunks in rich, dark gravy. Cozy comfort food never tasted so divine!
- Aebleskiver – a delicious Danish treat that my husband introduced to me when we got married. It’s like a doughnut hole and a pancake rolled into one perfect pastry.
- Risalamande – a Danish rice pudding that is served around Christmastime. This creamy, sweet pudding is a delicious dessert that everyone will love.
More Scrumptious Meatball Dishes
Meatball recipes are fun to make and delicious to eat. Try a few of our favorites:
- Easiest Instant Pot Meatballs
- Sweet and Spicy Slow Cooker Meatballs
- Crock Pot Sweet and Sour Meatballs
- Aunt Bessie’s Meatballs with Vegetables
How to Make Frikadeller
Frikadeller (Danish Meatballs)
Video
Equipment
- Skillet
Ingredients
Frikadeller:
- 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 (¼ to ½ cup)
- butter
Gravy:
- ¾ – 2 tablespoons drippings from Frickadeller
- butter if needed
- 3 tablespoons flour
- 1 cup heavy cream milk works too
- 1 tablespoon beef bouillon
- salt & pepper
Instructions
Frikadeller:
- 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.
Notes
- For extra savory meatballs, use entirely pork and leave out the ground beef.
- Don’t wash the frying pan – you can use the browned bits for delicious gravy.
- If you don’t have half-and-half, use whole milk or 2%.
The warm seasoning flavours in these meatballs is not to be missed!
This wonderful recipe plus the cooked red cabbage have helped out family rediscover food from my Danish ancestors. I remember my Grandfather talking about Danish meatballs but we never ate them. My relatives came from Denmark in the 1850s so perhaps the recipes were lost over the generations. I am looking forward to trying other Danish recipes!
Me being of Danish decent this Frikadeller reminds me off my moms. Awesome taste.
Erica: I followed this recipe just like you wrote it and they were delish. Now it will be one of my favs. Had the meatball sandwich tonight and it was to die for. Toast, mayo, meatball, provolone cheese, a smear of ketchup on other toast. Loved it.
This was outstanding with steamed cauliflower, sprinkled with rosemary.
It definitely reminded me of the frickadeller my German mom made for my Danish dad. Yummy!!!
How many meatballs does this recipe make and what size should I make them?
It makes 30-40 meatballs (give or take depending on the size). I make them about the size of a ping pong ball. Hope this helps!
My grandparents were Danish, my mom made these. We loved them. Never had gravy with them though. These are great cold, open refrigerator and grab a frikadeller, agree with Kelly n Peter about the spices, but the basic recipe is there so Make it your way, that’s what cooking is all about.
Thank you so much for the nice comment! We love them cold, too! They always get devoured in no time 😉 Thanks for the 5-stars!
Wow i haven’t had these in yrs, Sure do miss my grandmother who passed away in 2000. Miss the good ole days
Thank you for sharing this! I love that this recipe reminded you of your grandmother. Those are sweet, sweet memories.
Being half-Danish and having spent many years living between the states and the US, I must say that I agree with another commenter that the addition of spices for flavor is not traditional in our house, but I did make have a batch your way, half like Mor (Mom), (Mor Mor (Grandma), and even my Danish step-father’s family’s recipe), and all of my American friends at a party yesterday were very happy with your version, as well as my family’s–you won, hands down :).
A lot of posters felt the need to comment on the name. Here’s the true spelling and meaning for future readers, as some butchered the spelling: en frikadel = one meatball, frikadellen = the meatball, frikadeller = meatballs. Danes (and Danish Americans) eat frikadeller at least weekly, if not more frequently, as you can buy them pre-made/packaged at the grocery store, at the butcher’s, at the many open-faced sandwich (smorrebrod) shops along city streets that you can just buy and take with you, or eat there. There’s still nothing like a mother’s recipe.
I found yours when looking for a more “Swedish” version for an upcoming party and really enjoyed them. Thank you so much for sharing!
I did tweak the spices a bit, adding just a pinch of allspice, nutmeg, and a bit of honey (after reading Chef Marcus Sameulsson’s recipe for Swedish meatballs), omitting the others mentioned. I doubled the recipe for the party, so anything mentioned is based on 2 lbs veal and 2 lbs pork, and ended up with about 34 small and 12 medium frikadeller. I also followed a bit more traditional way to combine ingredients to apparently allow for better mixing and then melding of ingredients (per my Danish family and friends):
1. First, I combined Panko with equal parts half & half (4T & 4T) in a small mixing bowl, omitting flour in the ‘balls. Set that aside for about 5 minutes to allow to absorb the fluid.
2. Second, I combined equal parts ground lean pork to veal (this may sound inhumane, but it’s the traditional Danish combination since Frokken Jensen’s 1901 recipe that’s hidden at Christiansborg Slot (Castle) in Cophenhagen. Although hand stirring is considered the best method, I used my Standing Mixer at the lowest speed. Mixed just to blend well.
Tip: Most grocery stores that don’t have ground veal at the butcher/meat section likely have it in the frozen meats section. You can also get any major grocer to order veal and grind it for you the day it arrives, or possibly even just order ground veal and call you when it arrives). A butcher will also have it, as will online sales for delivery to your door. The taste is so worth it!
3. Third, I added an entire large white onion and shallot (what I had on hand, but yellow, sweet, any really, will also work, & I find is easier to mince by dicing first, then placing in a medium mixing bowl with a hand blender to get the minced, liquid-like state), egg, salt, pepper to taste, and mixed at low speed just until blended.
4. Fourth, I added the Panko, Half & Half mixture, and blended on slow again until mixed well.
5. Fifth, I separated the meat mixture in half, placed the traditional one in the fridge for an hour, then added the allspice, nutmeg, and honey to remaining meat mixture, blended at low speed again till mixed, and set this in the fridge for an hour, as well.
6. I made my gravy (sovs, pronounced like “sauce”–always found that funny) with a few tweaks, as well, but only because of the quantity made: melted 3T butter on medium heat, whisked in 1/4 cup whole wheat flour, browned about 4 minutes, then added 3 cups beef stock made with Better Than Bullion (my step-father, a chef, swears by this stuff, as do I, a home cook), as well as 1/2 cup Half & Half (would’ve used heavy cream, if on hand), 1 tsp sugar, 1 tsp Worchestershire sauce, and salt & pepper to taste. Turned the heat to medium-high, and allowed this to come to a simmer, whisking frequently, for about 10 more minutes. Since I didn’t have drippings while waiting for the meat mixtures to settle, I didn’t add them, but I wish I had had time to do so. I do believe that would have made it even better!
7. Following Marcus Samuelsson’s lead, I wet down a large chopping board to form an place my meatballs prior to starting to cook. I made the spiced version smaller, the size of golf balls, and the traditional version a bit larger, the size of my palm, and do round them as best I can, as they naturally “flatten” a bit while cooking..
8. Like you, I fry my frikadeller in butter only, as this just tastes the best to me, but I’ve seen many folks in the old country use half butter, half grapeseed oil (rasp oil= a national product of DK), though any vegetable based, olive oil, or even coconut oil could be used, just make sure it tastes good to you if you have ever tried making salad dressing with it, otherwise the flavor will be off). I also fry on medium to medium-low heat, turning often until all sides are slightly brown – I don’t flatten the ‘balls, but instead make sure that the two “main” flatter sides are darker brown, and I’ll even brown the edges of the more rounded sides. I like getting a nice brown crisp to my ‘balls, as this just tastes better and more traditional.
9. Last, but not least, we Danes don’t typically mix our frikadeller with gravy, as most just eat them plain, but I thoroughly enjoyed the gravy addition. I may even try making the gravy with some allspice and nutmeg to see how that works out next time.
10. Although I didn’t make rodkaal (red cabbage), nor brundede kartofler (carmelized baby potatoes), in my family, we enjoy these dishes with our frikadeller. I’m quite fond of mixing rodkaal with frikadeller for a light, sweet, and slightly crunchy “sauce” that tastes great together, in my mind.
Thanks again for sharing this! It was delicious and will be made again.
ERROR: between the states and Denmark.
WOW Kelly! Thank you so much for your incredible comment! I love all of your suggestions and will definitely try them next time! We love to have our Frikadeller on open-face sandwiches the day after we make them. SO GOOD. The nest way to use up the leftovers.
Thank you so much for the traditional take on these. Love getting tips from a true Dane!
Spent 10 years in DK with Danish husband and never once had a frikadeller made with beef – always made with Veal and Pork mixture, egg, flour, salt, pepper & cream/milk. That is a traditional frikadeller. enjoy!
Yes, ground veal is a bit harder to come by in the US so we have used beef instead. I am sure that veal makes it all that much better!
In my family w use beef entirely ever since I was a small child & I ‘m 85 now.
I was found to be allergic to pork, but I do love frikadeller! I too have tried with oatmeal, curry, soy sauce,, & even made them with lentils as many of o<r family members are now vegetarian.
I like to TRY different things, but still keep my grandmother's recipe as my
"original" recipe & try not to stray too far from it!!
Veal is beef.
MY DAD ALWAYS SAID TO THRICE GRIND THE HAMBURGER AND PORK, THE KIDS ALWAYS DID THE GRINDING AT THE SINK WITH THE GRINDER ATTACH A FAMILY AFFAIR. WONDERFUL BUT WE CALLED THEM FRICADELAS. THANKS LANVE
I had frikadeller when I was in Solvang, CA with my aunt over spring break and I was desperate to find a recipe. This is almost identical to what I had at the restaurant! This gravy was a little thicker, but still good. Thanks!
So glad you liked it!!! I have heard great things about Solvang.. would love to visit some day!
Thank you for this recipe my Mom made them once a week these are my favorites. She didn’t leave a recipe for them so happy to have found this one. Will share with my sisters. Thanks
You’re welcome! I hope you enjoy the recipe!
How many people will this serve? I am making this for 13 people Christmas Eve! Just wondering if doubling the recipe is enough. I am serving it with danish browned potatoes and red cabbage.
It serves 6… so you may want 2 1/2 if you have hungry people!
I love to see all the variations of this recipe! I too grew up enjoying frikadellar (great-great grandfather brought the recipe over from Denmark), but I know there have been some changes to it. We actually use a little worchestershire sauce and thyme in our recipe – I’m guessing some of the English in my family added that! But we also shape them to have three sides and serve with ketchup (originally homemade but now just store bought). My mom used to love making frikadellar sandwiches for leftover 🙂
We love making sandwiches with the leftovers, too! SO delicious! Thanks for sharing your family’s variation, I have added Worcestershire to the sauce before and I love it (gives it a little flavor boost)
My mother made these all the time when I was a kid. I recently decided to cook again and do the food she made. I chose your recipe for the Danish Meatballs.
They turned out great! The first bite I took reminded me of childhood. My mom would serve these with rice or sometimes with egg noodles.
Try adding currents to the mix…Grrrreat.
Thank you for posting this recipe. My mother passed away in 2013 and this was one of those recipes she never wrote down. My grandmother was born in Copenhagen and a lot of her recipes have been handed down to us grandchildren. I had forgotten about the ‘Frickadillas’ as we called them. We didn’t eat them with gravy – ours were served with sour cream. I will give them a shot – looking forward to the memories!
Growing up in Racine Wi. (One of the most Danish cities in the US) mom made these all the time. Looked through her recipes and could not find one. Thanks for posting. Yours looked the best. Will be makings it tonight. Looking forward to my childhood food memories. Now all I need is a little Kringle for desert!
Thank you for choosing our recipe! I hope you enjoyed it as much as we do!
This is almost identical to the Swedish Meatball recipe we cooked in my jr. high home ec class in 1953!! Our family has been making them ever since and love them! Since there are now just the 2 of us to cook for I make and freeze them to use at various meals. Handy when the family comes to visit.
Here is another thing to try. Take the frikadellar mixture (I leave out the nutmeg) and scoop it into 1″ meatballs into a pot heat with simmering 2-3 c. good chicken stock and poach the meatballs until cooked through. (7-8 min. Remove the balls and drain the stock into a measuring cup. You should have about 2 c. In the pot add 3-4 tab. butter, melt and stir in 1-2 tab. curry powder (depends on how spicy it is and how you like it). then add 3-4 tab. flour and make a roux. Stir in a grated apple *gala or other med sweet apple) and cook for a minute or two. then whisk in the stock. You can add a bit more curry if needed. Add meatballs and heat through then serve over rice. Danish Meatballs and Curry. I make a double batch of the meat mixture and make both frikadellar and meatballs and curry. I have my neighbors hooked on both. Also check out the cookbook ‘Take a Silver Dish’ , sometimes you can find it on Amazon or Ebay
First I put the onion in a food processor and add 2 eggs process till onion is liquid like then add the eggs. When this is done add 1 pound of ground pork, salt and pepper to taste and process again add flour by the tablespoon full till mixture is a thick like consistency add a bit of milk not much and process one more time. Fry in canola oil and a bit of butter on medium low heat.