Frikadeller (Danish Meatballs)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 38.

	this recipe	typical
binder	7%	0%
egg	13%	10%
dairy	30%	6%
aromatics	20%	9%
salt	0%	1%
liquid	31%	12%

Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

340 g	3/4 pound ground beef ((or ground veal is even more authentic))
454 g	1 pound ground pork
150 g	1 onion (large, grated)
54 g	1/2 cup breadcrumbs
30 g	4 tablespoons flour
100 g	2 eggs
3 g	1/2 teaspoon salt
1 g	1/4 teaspoon pepper
1 g	1/4 teaspoon nutmeg
8 g	2-3 cloves of garlic
1 g	1/2 teaspoon sage leaves
	half & half (or milk for consistency (1/4 to 1/2 cup))
	butter
	3/4 - 2 tablespoons drippings from Frickadeller
	butter (if needed)
22 g	3 tablespoons flour
238 g	1 cup heavy cream (milk works too)
8 g	1 tablespoon beef bouillon
	salt & pepper

Method: 6 steps, published by www.favfamilyrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I rarely ever leave a comment, it's just not my thing, but this deserves my time and comment. My mom made frikadellers for us when we were kids. My mom had them when she was a kid, and my grandma had them when she was little and I'm guessing so on and so forth” — a cook, 5.0★

“My wife, who was Danish, used to make Frikadeller often though not often enough. Her recipe came from her mother (Norwegian) and has some variations to yours. Mainly is the absence of flour , crumb and milk. Ingredients were mince, green capsicum , onion, red ” — a cook, 5.0★