Danish meatballs (Frikadeller) with parsley potatoes

Name: Danish meatballs (Frikadeller) with parsley potatoes
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 38
Ingredients: Pork ground 1.1 lbs; Breadcrumbs 0.67 cup; Yellow onions 7 oz; Eggs 2; Blond beer Danish at room temperature 7 oz; Extra virgin olive oil 2.4 tbsp; Lemons 2.1 oz; Nutmeg grated ½ tsp; Cinnamon powder ½ tsp; Fine salt to taste; Black pepper to taste; Potatoes 0.9 lb; Parsley 2 tufts; Extra virgin olive oil 2 tbsp; Fine salt to taste; Butter 3 ½ tbsp; Type 00 flour 10 spoonfuls

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Difficulty: Easy
Prep time: 35 min
Cook time: 10 min
Makes: 38 pieces
Cost: Low

PRESENTATION

Rich, savory flavor runs through every Frikadeller—classic Danish meatballs that bring cozy, everyday comfort to the table. Round, moist, and perfectly tender, these pork meatballs give off a nice warm look with just the right touch of golden crispiness after being pan-fried. With every bite, the taste is both savory and satisfying, really showing off beloved Norwegian flavors and that strong home-cooked feel. A blanket of creamy gravy finishes the plate, adding an extra-rich touch that families keep coming back for—kids and adults both love how this traditional Danish dish fills the room with good food smiles. Looks good, tastes even better…even the pickiest eaters tend to go back for seconds, especially when a special meal is needed for busy weeknights or weekend gatherings.

Families on the go appreciate how well Frikadeller pairs with parsley potatoes for a full, well-balanced meal that delivers both tradition and comfort. These potatoes, lightly tossed with parsley, keep things fresh while letting the richness of the pork meatballs take the spotlight. Since this duo is always reliable, it fits just right for regular family dinners, quick lunches, or simple get-togethers with friends. Want to switch things up? Serve with crusty bread to soak up every bit of creamy gravy, or mix and match with salads for lighter plates. Home cooks enjoy sharing these pan-fried favorites because they not only make meals DELICIOUS, they bring everyone together without fuss. So, whether you’re chasing that perfect moist bite or just need something familiar and satisfying, this easy recipe for Danish meatballs meets real-life family needs…again and again. It’s a staple, plain and simple—always welcome, always tasty, and always a little more special with every good serving.

INGREDIENTS

Ingredients for 38 meatballs: Pork 1.1 lbs (500 g) - ground; Breadcrumbs 0.67 cup (80 g); Yellow onions 7 oz (200 g); Eggs 2; Blond beer 7 oz (200 g) - Danish at room temperature; Extra virgin olive oil 2.4 tbsp (35 g); Lemons 2.1 oz (60 g); Nutmeg ½ tsp - grated; Cinnamon powder ½ tsp; Fine salt to taste; Black pepper to taste

for the potatoes: Potatoes 0.9 lb (400 g); Parsley 2 tufts; Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste

for cooking: Butter 3 ½ tbsp (50 g)

for breading: Type 00 flour 10 spoonfuls

Preparation

How to prepare Danish meatballs (Frikadeller) with parsley potatoes

To prepare Danish meatballs (Frikadeller) with parsley potatoes, put a pot of salted water on the stove which you will use for the Vegetable broth. Finely chop the onion 1 and let it soften in a non-stick pan together with olive oil for 15 minutes over very low heat 2, occasionally adding vegetable broth 3.

Turn off the heat 4 and set aside in a bowl to cool. Place the minced meat in a bowl, add the eggs 5, the cinnamon 6,

the grated nutmeg 7 and adjust the salt 8 and pepper 9.

Mix all the ingredients well by working the mixture with your hands 10, then add the breadcrumbs 11 and continue kneading. Also add the softened, now cool onion 12,

mix everything with the help of a spatula 13 until you obtain a homogeneous mixture that you will let rest for 10 minutes 14. After the necessary time, form balls weighing 0.7-0.9 oz each with the mixture you have prepared, rolling them between the palms of your hands to give them a round shape 15 and proceed this way until you finish the mixture: with our doses, you should obtain 38 meatballs.

Roll them in flour 16, turning them so that it adheres evenly. Once finished, melt the butter in a large pan 17 and cook the meatballs for 2 minutes over high heat 18,

turning them for even cooking 19. Pour the room temperature beer 20 and lemon juice 21

and cook over low heat for another 3-4 minutes until the sauce thickens 22. Turn off, keep the meatballs warm and in the meantime prepare the potato side dish. Wash them under plenty of fresh running water, then boil them with the skin on for 30 minutes 23. Afterwards, peel them 34

and slice them 25; serve your Danish meatballs (Frikadeller) with parsley potatoes finishing with a pinch of salt and a sprinkle of parsley 26 and a drizzle of oil 27.

Storage

You can store Danish meatballs (Frikadeller) with parsley potatoes for a maximum of 2-3 days in the refrigerator in an airtight container. You can freeze the raw meatballs if you have used fresh products.