Entree: Denmark – Central Culinary Region – Frikadeller (Pan-fried Danish pork and veal meatballs)

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 20 min

Cook 15 min

Additional 5 min

Total 40 min

Ingredients

- 1 lb (454 g) ground pork
- 8 oz (225 g) ground veal
- 1 small onion, finely chopped, approx. 3 oz (85 g)
- 1 large egg, approx. 50 g
- 3/4 cup (180 ml) whole milk
- 1/2 cup (60 g) plain breadcrumbs
- 2 tbsp (30 ml) finely chopped fresh parsley
- 1/2 tsp (2.5 g) ground nutmeg
- 1 tsp (6 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/4 cup (30 g) all-purpose flour for dredging
- 3 tbsp (45 ml) butter
- 2 tbsp (30 ml) vegetable oil

Instructions

1. Finely chop the onion and sauté in 1 tbsp (15 ml) butter over medium heat until translucent; cool slightly.
2. In a bowl, combine milk and breadcrumbs and let soak 5 minutes until soft.
3. Mix soaked crumbs, sautéed onion, ground pork, ground veal, egg, parsley, nutmeg, salt, and pepper until just combined; avoid overworking.
4. Shape mixture into flattened patties about 2 1/2 in (6 cm) wide and 1/2 in (1.5 cm) thick; you should get about 12–16 frikadeller.
5. Dredge each patty lightly in flour, shaking off excess.
6. Heat remaining 2 tbsp (30 ml) butter and 2 tbsp (30 ml) oil in a large skillet over medium heat; fry patties in batches 4–5 minutes per side until deep golden brown and cooked through (internal temp ~160°F/71°C).
7. Drain briefly on paper towels and keep warm; serve immediately with potatoes, pickled cucumber, or gravy.