Joanna Schaffalitzky — 

Prepartion Time
Total Time

I’m going to start off the recipes with one of my favourite Danish dishes, Frikadeller. These are Danish meatballs, which are traditionally made from a mix of beef and pork mince. In my family’s version we use sausage meat instead of pork mince because when my grandparents moved to Ireland it was quite hard for my grandmother to get pork mince, but there was always plenty of sausages about. You may have seen versions of these in the German supermarkets, but homemade are the tastiest! The meatballs can be served hot or cold and keep very well in the fridge for a couple of days or in the freezer for several months.

Minced Beef
Sausage Meat
Onion (large)
Oil or Butter (for frying)
small amount
Other Requirements

A bowl, and a frying pan are required. A grater and either a handblender or a sieve are recommended.

First gather together all your ingredients. You don't have to but I find it makes things easier if you're not desperately searching for something in the middle of cooking.

Mix together the milk, flour and cornflour, making sure that there are no lumps. I’ve found that the easiest way to do this is to use a hand blender or to sieve it when you’re done.

Put the mince, and sausage meat into a bowl and grate in the onion.

Add the beaten egg and mix together.

Make sure that you take off any rings, and possibly your watch as well for this, as you don’t want raw meat stuck in either.

Now mix the milk mixture in with the rest of the ingredients along with a little seasoning of a little salt and a goodly amount of pepper.

Once you have mixed everything together so that it looks like pink gloop, the mixture needs to stand for an hour. I cover it with a tea towel to prevent insects or larger animals, if your kitchen is shared with a cat or dog, getting into the mix.

After the hour, heat up a frying pan with a small amount of sunflower/vegetable oil or butter, depending on how healthy you're feeling.Form the mixture into balls about a dessertspoon in size and place in the pan. It should take about 10 mins to cook each batch in the pan.

The frikadeller should be golden brown on each side. Serve with mashed potatoes, carrots, peas or whatever you fancy. They're also great on bread. I'm afraid I don't have picture of the frikadeller plated up as they all got eaten too fast.

Let me know how you get on and what you think of one of my family’s favourite dishes.



Re: Frikadeller

My favourite bit of this post is how the first batch of photographs weren't clear, and you had to make a second batch, which I had to eat.


Re: Frikadeller

I love these - I had some in Germany last summer! Must try this recipe


Re: Frikadeller

Hi Lucy,

I hope you do give them a try, though any Dane will tell you these aren't the correct recipe, it's the version we've ended up with due to my grandparents' decision to live in Ireland.

To me these are the real thing and they taste almost identical to those I've had in Denmark!

Alison Hunt

Re: Frikadeller

Hi Joanna. Loved these on Thursday night and cant wait to make them. Can you please confirm the amount of flour as the emblem is a bit indistinct but i think it might be oz. Thanks Alison

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