Here’s my recipe for frikadeller.
The origin of frikadeller is northern Germany and Denmark.
500 gram minced/ground pork & veal - I never use 100% pork for frikadeller and of course you should never use beef in frikadeller, this is not a classic meatball.
10 gram salt
1 dl whole milk
1 large onion
A large cup of stout beer
3 tablespoons flour
3 tablespoons oatmeal
0,5 teaspoon nutmeg
Lots of black pepper
100 gram butter
How I do it:
Stir the minced meat tough with the salt and let it rest for 5 minutes at room temperature. I do it by hand with a special tool for minced meat and dough, but you can also just use a machine. I get a better feel for the minced meat by doing it by hand. It’ll make you sweat a bit.
It is VERY IMPORTANT that the salt comes in as the first and only ingredient, and the minced meat must then be stirred tough with the salt. The minced meat binds better and will more easily absorb the other ingredients, which are added later in the process.
A Minced meat that is stirred tough with salt as the first and only ingredient will need less flour later in the process and therefore provide a better and more tasty meatball with less flour flavor.
Finely chop the onion with a knife, do not grate it, it gives a sweaty onion taste.
Then mix the onion and pepper in the minced meat. It is important that the onion comes in as the first ingredient AFTER the minced meat has been stirred tough with the salt. This gives a better absorption into the meat.
Now let the minced meat with salt, pepper and onion rest for 5 minutes in the bowl on the kitchen table.
Now add the rest of the ingredients, preferably with the flour at the very end of the process.
If you feel you need less flour than the recipe says, follow your instinct not the recipe. I can feel the amount of flour needed by hand stirring the minced meat.
Now let the mix rest for 1-2 hours in the fridge with plastic film on.
Fry the frikadeller in 1-2 mm rapeseed oil.
I start by making them directly in the pan using two large spoons or one spoon and my hand.
I place the first one a 12 o’clock then the next at 2 o’clock and so forth.
I fry them low and slow. Medium heat and patience.
Just before turning the frikadeller the first time, I’ll add the 100 gram butter in small cubes in the pan.
The fat in the pan should now go ⅓ up the frikadeller.
Now it’s time to turn them the first time.
Keep the temperature at medium heat.
Now butter baste the frikadeller with the fat in the pan and continue to butter baste them throughout the rest of the cooking time once every 4-5 minutes.
How long the frikadeller needs in the pan will vary depending on the pan, the stovetop and how dark you like your frikadeller, but I typically give my frikadeller 30-40 minutes at medium to medium-low heat total.
I want a nice dark almost black crust on my frikadeller.