How to Make Danish Meatballs (Frikadeller) | A Cozy Taste of Copenhagen

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine can be more affordable.

bread crumbs

🥗Healthier: oat flour

💰Cheaper: crushed crackers

Oat flour is gluten-free, while crushed crackers can be less expensive.

Mix ground pork and ground beef in a large bowl until combined.

Finely chop onion and garlic, then add to the meat mixture.

Add egg, milk, flour, and bread crumbs to the bowl.

Season with nutmeg, salt, and pepper, then mix until well combined.

Form the mixture into small balls, about the size of a golf ball.

Heat butter in a large skillet over medium heat until melted.

Add meatballs to the skillet in batches, ensuring not to overcrowd.

Cook meatballs for 6-8 minutes, turning occasionally, until browned on all sides.

Transfer cooked meatballs to a plate and keep warm.

Repeat with remaining meatballs, adding more butter as needed.

Serve hot, garnished with chopped parsley.

Cooking Techniques

Spice Level:

Allergens