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Pan-fried pork meatballs with mustard

Danish Frikadeller (Pork Meatballs) with Mustard Glaze

Author: Flavelo
Recipes Main Courses Quick Meals
The structure of a Frikadeller differs fundamentally from an Italian meatball. By vigorously beating the meat with salt before adding binders, we extract myosin proteins, creating a sticky matrix. This, combined with the addition of milk and flour, results in a 'bound' texture that is springy and light, rather than crumbly.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 1200 kcal
🌍 Cuisine Danish

Ingredients

Equipment Needed

  • Mixing Bowl: For beating the meat mixture.
  • Spoon: Use a tablespoon dipped in water to shape the meatballs easily.

Allergen Information

⚠️ Gluten
⚠️ Dairy
⚠️ Eggs

Instructions

1 ✓

Mix meat, salt, and grated onion vigorously until sticky.

Tip: Do not skip the vigorous mixing with salt; this chemical reaction is what prevents the meatball from crumbling during frying.
2 ✓

Stir in the egg, then alternate adding flour and milk/water while stirring.

Tip: Adjust the liquid amount until the mixture resembles a thick porridge (looser than burger meat, stiffer than pancake batter).
3 ✓

IMPORTANT: Let the mixture rest in the fridge for 30 minutes.

Tip: Resting allows the starch in the flour/oats to hydrate fully. If you fry immediately, the meatballs will be tough.
4 ✓

Form oval balls with a wet spoon and fry in butter until dark brown.

Tip: Using a wet spoon prevents the sticky protein matrix from adhering to the metal, ensuring a smooth surface.

Recipe FAQ

Texture?
Should be springy, not crumbly. Beating the meat is key.
Gravy?
Serve with brown gravy and pickled red cabbage.
Freezing?
Freeze cooked meatballs. Reheat in oven.

Ingredients

  • 1 lb Ground Pork (medium fat)
  • 1 small Onion (finely grated)
  • 1 large Egg
  • 4 tbsp Flour or Oats
  • 0.5 cup Milk (or Sparkling Water)
  • 1.5 tsp Salt
  • 0.5 tsp Pepper
  • 2 tbsp Butter (for frying)