Danish pork and veal meatballs, shaped by hand into an oval and fried in butter until golden and cooked through. Served with boiled or caramelised potatoes, pickled red cabbage and a simple gravy.

Frikadeller have been the Danish home-cooking centrepiece since at least the 18th century, with the first published recipe appearing in Madam Mangor's 1837 Kogebog for Smaa Husholdninger. The pork-and-veal combination is specific to Denmark; the oval hand-shape is the test of technique. Every Danish grandmother has a recipe she considers the definitive one.

Where to eat Frikadeller in Aarhus

3 editor picks for Frikadeller in Aarhus, ranked by editorial score. All Aarhus signature dishes · Frikadeller across every city.

Make it at home

Serves 445 minEasy

Ingredients

  • 400g ground pork
  • 200g ground veal
  • 1 medium onion, finely grated
  • 2 eggs
  • 100ml sparkling water or milk
  • 3 tbsp plain flour
  • 1 tsp salt
  • White pepper and ground allspice
  • 50g butter for frying

Method

  1. Mix the pork and veal together; add the grated onion, eggs, flour, salt, pepper and allspice.
  2. Add the sparkling water gradually and mix until the mixture is slightly sticky and holds its shape.
  3. Melt the butter in a large frying pan over medium heat.
  4. Shape the meatballs using a large spoon dipped in the hot butter, forming an oval roughly the size of a small egg.
  5. Fry for 5-6 minutes per side until golden brown and cooked through; do not press down.
  6. Serve with pickled red cabbage, boiled potatoes and a simple pan gravy.

Editor tip. Sparkling water makes the mixture lighter; still water or milk is more traditional. The frikadeller should puff slightly in the pan; if they do not, the mixture needs more aeration.

Common allergens: Gluten, Dairy, Eggs.