Frikadeller Danish Meatballs Recipe

Ground pork: The main protein for the meatballs, providing a rich and savory flavor.

Onion: Adds sweetness and depth of flavor to the meatballs.

Egg: Helps bind the ingredients together, ensuring the meatballs hold their shape.

Milk: Adds moisture to the mixture, keeping the meatballs tender.

Breadcrumbs: Helps bind the mixture and adds texture to the meatballs.

Salt: Enhances the overall flavor of the meatballs.

Pepper: Adds a touch of heat and depth to the flavor profile.

Butter: Used for frying, it adds a rich and delicious flavor to the meatballs.

When mixing the ground pork with the other ingredients, ensure that the onion is finely chopped to help it integrate smoothly into the mixture. This will prevent large chunks of onion from disrupting the texture of the meatballs. Additionally, when shaping the meatballs, wet your hands slightly with water to prevent the mixture from sticking to your fingers, allowing for more uniform and smooth meatballs.

• ground pork - Substitute with ground turkey: Ground turkey is leaner and has a similar texture, making it a good alternative for those looking to reduce fat content.

• ground pork - Substitute with ground beef: Ground beef provides a richer flavor and can be used for a heartier meatball.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can be a nice variation.

• onion - Substitute with leeks: Leeks provide a subtle onion flavor and add a unique texture to the meatballs.

• egg - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water to replace one egg, suitable for a vegan option.

• egg - Substitute with applesauce: Use ¼ cup of applesauce to replace one egg, which adds moisture and a slight sweetness.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that maintains the moisture content in the meatballs.

• milk - Substitute with chicken broth: Chicken broth adds flavor and keeps the meatballs moist without using dairy.

• breadcrumbs - Substitute with oatmeal: Ground oatmeal can be used as a binder and adds a slightly different texture.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and add a bit of extra flavor.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can be used to reduce sodium content.

• salt - Substitute with sea salt: Sea salt can be used as a direct replacement and may offer a slightly different mineral content.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used for a less pungent taste.

• pepper - Substitute with paprika: Paprika adds a mild heat and a touch of sweetness, providing a different flavor profile.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and works well for frying.

• butter - Substitute with coconut oil: Coconut oil adds a slight coconut flavor and is a good alternative for those avoiding dairy.

• Allow the frikadeller to cool completely at room temperature before storing. This helps prevent condensation, which can make them soggy.
• Place the cooled meatballs in an airtight container. If stacking them, separate layers with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. Ensure the fridge is set to the correct temperature (below 40°F or 4°C) to keep the meatballs fresh.
• For longer storage, consider freezing the frikadeller. Arrange the cooled meatballs on a baking sheet lined with parchment paper, ensuring they are not touching. Freeze until solid, about 1-2 hours.
• Once frozen, transfer the meatballs to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.
• When ready to enjoy, thaw the meatballs in the refrigerator overnight. Reheat in a skillet with a bit of butter or olive oil over medium heat until warmed through, or bake in the oven at 350°F (175°C) for about 15-20 minutes.
• Pair with your favorite sides like mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the frikadeller on a baking sheet lined with parchment paper.
  3. Cover them with aluminum foil to prevent drying out.
  4. Heat for about 15-20 minutes, or until they are warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Place the frikadeller in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, turning occasionally, until they are heated through.

• Microwave Method:

  1. Place the frikadeller on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the frikadeller in a single layer in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the frikadeller in a vacuum-sealed bag or ziplock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and give them a quick sear in a hot skillet with a bit of butter for added flavor.

• Mixing bowl: A large bowl used to combine the ground pork, chopped onion, egg, milk, breadcrumbs, salt, and pepper.

• Frying pan: A pan used to fry the meatballs until they are golden brown and cooked through.

• Spatula: A tool used to turn the meatballs while they are frying to ensure even cooking.

• Measuring cup: Used to measure the milk accurately.

• Measuring spoons: Used to measure the salt and pepper accurately.

• Knife: Used to finely chop the onion.

• Cutting board: A surface used to chop the onion.

• Mixing spoon: Used to mix the ingredients together in the mixing bowl.

• Plate: Used to place the shaped meatballs before frying.

• Tongs: Optional tool to handle the meatballs while frying.

• Timer: Used to keep track of the frying time to ensure the meatballs are cooked for about 10 minutes on each side.

Prepare ingredients in advance: Chop the onion and measure out the breadcrumbs, milk, and spices ahead of time.

Use a food processor: Quickly combine the ground pork, onion, egg, and other ingredients in a food processor for a uniform mixture.

Preheat the pan: Start heating the butter in the frying pan while you shape the meatballs to save time.

Batch cooking: Fry multiple meatballs at once to reduce cooking time.

Freeze extras: Make a double batch and freeze half for a quick meal later.