Made with chicken so it’s a healthier version but no sacrifice on taste! Totally tasty and easy to make are these  Danish-style meatballs (frikadeller)!

When we went to Africa, it was the first time we have heard of Frikadelles (or meatballs). We were so happy to have been acquainted with such a dish that I truly begged (ok – asked nicely) to get the South African recipe for the delicious meatballs we had.

It was simply amazing that we couldn’t forget how wonderful these meatballs tasted. We have made it at home many many times and never tire of it.

However, I did find a recipe that is closer to the European Frikadellers (as they call it) or Danish Style meatballs. It definitely does not have the coconut curry or Asian flair added (which is what I have done in the South African Frikadelles).

These meatballs look a little different too. They look more like oval-shaped patties rather than regular circular or rounded meatballs.

Frikadellers are essentially flat, pan-fried meatballs of minced meat. Traditionally, they are made of ground pork or beef and sometimes veal too but for this version, I tried ground Chicken instead so that it has a lesser fat content. It is considered a national dish in Denmark

Adding fresh dill and lemon juice truly makes it top-notch and the sour cream gravy makes it over-the-top delicious! Therefore, make these and enjoy your dinner!

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

NOTES ON INGREDIENTS FOR Frikadeller (Danish Meatballs)

For the Meatballs

• Ground Chicken – or ground pork or beef (your choice of minced meat)
• Onion, minced or finely chopped
• Crustless Bread, torn into pieces
• Zest  and juice of 1 lemon
• Dried Dill Weed 
• Egg, lightly beaten
• Salt and Ground Black Pepper

For Frying

• Butter
• Olive Oil
• White Wine
• Chicken Stock or Broth
• Sour Cream

HOW TO MAKE Frikadeller (Danish Meatballs)

Mix all the ingredients for the meatballs and shape them into oval patties by using two spoons to form them. To do this, fill one spoon with the meat mixture (just enough for a spoonful). Press another spoon on top of the spoon with the meat mixture to form an oval shape patty. Set aside. 

Alternatively, you can shape them into regular meatballs.

Melt the butter with the oil in a large skillet. Cook the patties until golden brown on  both sides roughly 3-4 minutes per side. You may have to do this in batches. Don’t worry about the browned bits when you fry the patties. Set aside.

Once the frying is all done. Deglaze the pan with wine. Add the lemon juice and the stock and bring to a boil. Return the fried patties to the pan and season the mixture with salt and pepper, if necessary. Adjust it to your taste. Simmer for about 2-3 minutes or until the patties are heated through. Once the patties are hot enough, stir in the sour cream. Just cook until the cream is heated through and the sauce has thickened a little.

Serve immediately and have them with freshly cooked rice or as the photo shows below – Quinoa.

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!

5 from 5 votes

Print

Frikadeller (Danish Meatballs)

Made with chicken so it’s a healthier version but no sacrifice on taste! Totally tasty and easy to make Danish-style meatballs!

Course Main Course

Cuisine Danish, Denmark

Keyword chicken meatballs recipe, danish frikadeller recipe, easy chicken meatballs recipe, healthy chicken meatballs recipe, how to make danish meatballs, how to make frikadeller

Prep Time 15 minutes

Cook Time 15 minutes

Servings 6

Author Manila Spoon

Ingredients

For the Meatballs

• 1 lb ground Chicken
• 1 small Onion, minced or finely chopped
• 2 slices of crustless Bread, torn into pieces
• 1 piece lemon zested and juiced, divide the juice by half
• 1 tsp dried Dill Weed or 3 Tablespoons fresh Dill
• 1 Egg, lightly beaten
• 1 tsp Salt or to taste
• 1 tsp Ground Black Pepper, or to taste

For Frying

• 2 tbsp Butter
• 2 tbsp Olive Oil
• 1 cup White Wine
• ½ cup Chicken Stock or Broth
• ½ cup Sour Cream

Instructions

1. In a bowl, mix all the ingredients for the meatballs (chicken, onion, bread, lemon zest and half the lemon juice, dill weed, egg and salt pepper). Shape them into oval patties (tradional Danish shape) by using two spoons to form them. To do this, fill one spoon with the meat mixture (just enough for a spoonful). Press another spoon on top of the spoon with the meat mixture to form an oval shape patty. Set aside.

2. Alternatively, you can shape them into regular meatballs.
3. Melt the butter with the oil in a large skillet. Cook the patties until golden brown on both sides roughly 3-4 minutes per side. You may have to do this in batches. Don’t worry about the browned bits when you fry the patties. Set aside.

4. Once the frying is all done. Deglaze the pan with wine. Add the remaining lemon juice and the chicken stock and bring to a boil. Return the fried patties to the pan and season the mixture with salt and pepper, if necessary. Adjust it to your taste. Simmer for about 2-3 minutes or until the patties are heated through. Once the patties are hot enough, stir in the sour cream. Just cook until the cream is heated through and the sauce has thickened a little.

5. Serve immediately and have them with freshly cooked rice or as the photo shows – Quinoa.