Entree: Denmark – Jutland – Frikadeller (Pan-fried Danish flat meat patties made from seasoned minced pork and beef)

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 15 min

Cook 12 min

Additional 5 min

Total 32 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork
- 8 oz (225 g) ground beef
- 1 cup (120 g) fresh breadcrumbs
- 1/2 cup (120 ml) whole milk
- 1 large egg, approx. 1 3/4 oz (50 g)
- 1 medium yellow onion, finely chopped, approx. 3 7/8 oz (110 g)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (30 g) all-purpose flour for dusting
- 2 tbsp (30 g) butter
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 2 tbsp (30 g) fresh parsley, finely chopped (optional)

Show original ingredient measurements

- 1 lb (454 g) ground pork
- 8 oz (225 g) ground beef
- 1 cup (120 g) fresh breadcrumbs
- 1/2 cup (120 ml) whole milk
- 1 large egg, approx. 50 g
- 1 medium yellow onion, finely chopped, approx. 110 g
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 tsp (0.5 g) ground nutmeg
- 2 tbsp (30 g) all-purpose flour for dusting
- 2 tbsp (30 g) butter
- 1 tbsp (15 ml) neutral oil (vegetable or canola)
- 2 tbsp (30 g) fresh parsley, finely chopped (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine the breadcrumbs and milk in a small bowl and let soak 5 minutes until the crumbs are softened.
2. In a large bowl, mix the ground pork, ground beef, soaked breadcrumbs (including any remaining milk), chopped onion, egg, salt, pepper, nutmeg, and parsley if using; mix gently until just combined—do not overwork the meat.
3. Shape the mixture into 12 evenly sized flat oval patties (about 2.5 oz (70 g) each). Lightly dust each patty with the flour.
4. Heat butter and oil in a large skillet over medium heat until the butter foams. Add patties in a single layer without crowding; cook in batches if necessary.
5. Fry the frikadeller 3–4 minutes per side, turning once, until a deep golden brown crust forms and the internal temperature reaches 160°F (71°C).
6. Transfer cooked frikadeller to a plate and tent with foil; rest 5 minutes before serving. Deglaze the pan with a splash of stock or milk to make a quick pan sauce if desired.

1. Combine the breadcrumbs and milk in a small bowl and let soak 5 minutes until the crumbs are softened.
2. In a large bowl, mix the ground pork, ground beef, soaked breadcrumbs (including any remaining milk), chopped onion, egg, salt, pepper, nutmeg, and parsley if using; mix gently until just combined—do not overwork the meat.
3. Shape the mixture into 12 evenly sized flat oval patties (about 2.5 oz/70 g each). Lightly dust each patty with the flour.
4. Heat butter and oil in a large skillet over medium heat until the butter foams. Add patties in a single layer without crowding; cook in batches if necessary.
5. Fry the frikadeller 3–4 minutes per side, turning once, until a deep golden brown crust forms and the internal temperature reaches 160°F (71°C).
6. Transfer cooked frikadeller to a plate and tent with foil; rest 5 minutes before serving. Deglaze the pan with a splash of stock or milk to make a quick pan sauce if desired.