Southern Jutland Frikadeller (Meatballs)

One of the dishes Michael’s parents used to cook for me every time I visited was frikadeller. I have seen his parents cook them (and got the shock of my life at the amount of oil used in the pan!), but now that I will be living here I thought it would be a good idea to learn how to make them myself. So on the appointed afternoon I went down to the shops with Michael’s mother to select a good non-stick pan to be able to significantly limit the oil required, and returned home for the frikadeller-making session.


Ingredients (8 pers)

  • 500g beef mince
  • 500g pork mince
  • Bread crumbs
  • 3 dL water
  • 2 onion
  • 2 eggs
  • 1 tsp salt
  • pepper
  • mixed spices


  • Finely chop the onions
  • Mix the minced beef and pork in a bowl and add the chopped onions
  • Replace 1/4th of the mixture with rasp (i.e. remove 1/4th of the mixture, fill the space in the bowl with the bread crumbs, and add the removed 1/4th again)
  • Add the remaining ingredients (eggs, spices and water)
  • Mix in a food processor till well mixed
  • Heat a pan with some oil
  • Form the mixture into small flattened balls (I used a full spoon as a measure of the mixture to go into each ball)


  • Flip the frikadeller over after every 5-6 minutes for 3 times (i.e. each side is cooked 2 times in total).
  • Split one frikadeller in half to see if it is cooked.
  • Eat 🙂

We then served the frikadeller with boiled potatoes with parsley, brown sauce and mixed vegetables. They were delicious – as always. We also made a double portion today to have left overs for friends who will help us move into our new place at the beginning of December – can’t wait to sample my product again!

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