Danish
⭐ Highly Rated
35 minmedium
DanishLunch
Recipe Story
origins & traditionsFrikadeller med Kartoffelsalat is a quintessential Danish lunch dish that showcases the country's love for simple, hearty fare. These pan-fried meatballs are made from a blend of ground pork and veal, enriched with onions, flour, and milk to create a tender, flavorful patty. The accompanying potato salad features boiled potatoes dressed in a creamy mixture of mayonnaise, sour cream, and fresh dill, creating a perfect balance of richness and freshness. This dish has been a staple in Danish households for generations, often served at family gatherings and casual lunches. The meatballs are seasoned with just salt and pepper, allowing the quality of the meat to shine through, while the potato salad provides a cool, creamy contrast to the warm, savory frikadeller. It's a comforting meal that represents Danish home cooking at its finest.
Instructions
step by step0/8 done
In a large mixing bowl, combine ground pork and ground beef. Add finely chopped onions, flour, milk, salt, and black pepper. Mix thoroughly until well combined and slightly sticky.
Let the meat mixture rest in the refrigerator for 15 minutes to firm up.
Meanwhile, boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly, then cut into bite-sized chunks.
For the potato salad dressing, mix mayonnaise, sour cream, chopped dill, salt, and black pepper in a bowl. Add the warm potato chunks and toss gently to coat. Set aside.
Heat butter in a large skillet over medium heat. With wet hands, shape the meat mixture into oval patties about 1/2 inch thick.
Fry the frikadeller in batches for 4-5 minutes per side until golden brown and cooked through. The internal temperature should reach 160°F.
Remove cooked meatballs to a plate and keep warm.
Serve the warm frikadeller alongside the creamy potato salad. Garnish with extra fresh dill if desired.
Frikadeller med Kartoffelsalat
3.7 (23)
Traditional Danish meatballs served with creamy potato salad, a beloved comfort food that combines seasoned pork and veal patties with a tangy, herbed potato side dish perfect for any occasion.
medium
45 min
4 servings
Ingredients
0 of 12 checked
Meatballs
- 300 grams Ground Beef, ground
- 200 grams Pork Chops, ground
- 1 pieces Onions, finely chopped
- 1/4 cups Flour
- 1/2 cups Milk
- 1 teaspoons Salt
- 1/2 teaspoons Black Pepper, freshly ground
- 3 tablespoons Butter
Potato Salad
- 6 pieces Potatoes, peeled and cut
- 4 tablespoons Mayonnaise
- 2 tablespoons Sour Cream
- 2 tablespoons Dill, fresh, chopped
Chef Tips
expert advice•For the most authentic texture, avoid over-mixing the meat mixture as this can make the frikadeller tough.
•The addition of milk and flour creates a lighter, more tender meatball than typical recipes.
•The potato salad is best when the potatoes are still slightly warm when dressed, as they absorb the flavors better.
•Leftover frikadeller make excellent open-faced sandwiches the next day.
•If the meat mixture seems too wet, add a bit more flour; if too dry, add a splash more milk.
Variations & Substitutions
make it your own•You can substitute all pork for the meat mixture if veal is unavailable.
Serving & Pairings
what goes well•For a traditional touch, serve with pickled beets and rye bread on the side.
Storage & Reheating
keeping it freshStorage
Store cooked frikadeller in an airtight container in the refrigerator for up to 3 days. The potato salad should be stored separately in a covered container and will keep for 2-3 days. Both components can be stored together but the potato salad may become slightly watery. Do not freeze the potato salad as the mayonnaise-based dressing will separate upon thawing. Frikadeller can be frozen for up to 2 months in a freezer-safe container with parchment paper between layers.
Reheating
Reheat frikadeller in a skillet over medium-low heat with a small amount of butter for 3-4 minutes per side until heated through. Alternatively, reheat in a 350°F oven for 10-12 minutes. The potato salad is best served cold or at room temperature and should not be reheated. If it has become too thick after refrigeration, stir in a tablespoon of milk to restore creaminess. Avoid microwaving the frikadeller as this can make them rubbery.
