Frikadeller i en skål.

Danish Meatballs


With temperature controlled cooking, it’s easy to ensure that the meatballs are cooked through and with a nice sear, without burning any of them.

Most countries probably have some kind of version of meatballs, and this is how they are made in Denmark.



1 pcs. Onions, finely chopped

1 dl Milk

2 pcs. Eggs

3 tbsp. Wheat flour

2 tsp. Salt

500 gram Minced meat, pork

Pepper, black

100 gram Butter for frying


Mix the ingredients

Peel the onion and dice it finely, the smaller the better.Add the onions to a bowl with the milk and eggs. Mix in the flour and salt.Add minced meat and freshly ground black pepper. Mix thoroughly. It should be a slightly sticky cohesive mixture.Leave it to rest for at least 15 minutes, preferably longer.

Cook the meatballs

Heat the pan to 175 °C. Add half of the butter.Shape the meatballs with a spoon. Dip the spoon in the melted butter to help the meatballs release. In the 24 cm pan, there should be enough room for half of the meatballs, so you need to cook them in two batches.Fry the meatballs for 10 minutes in total. First 4 minutes on each side, then 1 minute on each side. This produces the most uniform cooked meatballs.Remove the meatballs from the pan. Add the remaining butter and fry the remaining meatballs.


The amount of milk should be adjusted to the meat and how you prefer your meatballs. Sometimes the minced meat can absorb 2 dl of milk and others only ½ dl. Therefore, start with 1 dl of milk and let the meat rest. If the mixture is too firm after resting, add more milk. If it’s too thin, add a little more flour.