Entree: Denmark – Copenhagen & Zealand – Frikadeller (Pan-fried Danish meat patties made from seasoned ground pork and veal)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 20 min

Total 1 hr

Ingredients

- 1 lb (454 g) ground pork
- 1/2 lb (227 g) ground veal
- 1 small onion, finely grated, about 70 g
- 1/2 cup (50 g) fresh breadcrumbs
- 1/4 cup (60 ml) whole milk
- 1 large egg (50 g)
- 1 tsp (6 g) fine sea salt
- 1/2 tsp (1 g) freshly ground white or black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 cup (30 g) all-purpose flour for coating
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 2 tbsp (8 g) fresh parsley, chopped (optional)

Instructions

1. Combine breadcrumbs and milk in a small bowl and let soak 5 minutes until softened.
2. In a large bowl mix ground pork, ground veal, grated onion, soaked breadcrumbs, egg, salt, pepper, nutmeg, and parsley until just combined; avoid overworking the mixture. Cover and chill 20–30 minutes to firm up.
3. Shape the chilled mixture into oval patties about 2.5–3 in (6–8 cm) long and 1/2–3/4 in (1–2 cm) thick; dust each lightly with flour.
4. Heat butter and oil in a large skillet over medium heat until foam subsides. Fry patties in batches, 3–4 minutes per side, turning once, until a deep golden crust forms and internal temperature reaches 160°F (71°C).
5. Transfer cooked frikadeller to a warm oven (200°F / 95°C) to keep warm while finishing remaining patties.
6. Serve immediately with boiled potatoes, mustard, pickled cucumbers, or pan gravy as desired.