Prep Time 35 minutes
Servings 6


  • 2 lbs. fine ground pork (Note: If it isn’t ground really fine, chop it with a knife - it must be fine)
  • 1 Tablespoon coarse salt
  • 1 Tablespoon black pepper
  • 1 medium yellow onion chopped
  • 2 eggs beaten
  • ½ cup milk
  • 3 Tablespoons all-purpose flour or breadcrumbs
  • 2 Tablespoons olive oil
  • 2 Tablespoons butter

To prepare the gravy: Add the following to the pan drippings

  • 2 cups water
  • 1 Beef flavored bouillon - extra large cube; or 2 teaspoons beef bouillon granules
  • 1 teaspoon Worcestershire Sauce
  • 1 to 2 Tablespoons all-purpose flour to thicken the gravy


  • In a medium size bowl mix the ground pork, salt, pepper, onion, eggs, milk, and flour or bread crumbs together with your hands or a fork.
  • Heat oil and butter in a large frying pan until hot but not burning.
  • Take a heaping tablespoon of the meat mixture and form into an egg shape by cupping it in your hands. (It will be like a meatball only shaped a little differently.)
  • Fry the Frikadeller over medium heat until brown on both sides and cooked all the way through. Cook in batches until all the meat is used up.
  • Remove to a platter, cover and keep warm. Save the drippings for gravy if desired.

To prepare the gravy

  • Bring the water, bouillon, and Worcestershire to a low boil. Whisk in the flour a little at a time. Boil for a couple of minutes and season with coarse salt and fresh ground pepper. Pour the gravy over the Frikadeller.


• Use 1¼ lbs. ground pork and ¾ lb. ground beef.
• Replace 2 cups water with 2 cups evaporated milk, like many Danish
• Make a Béchamel sauce with fresh parsley and pour over the Frikadeller
as well.
• Try it on my French Baguette page 242 with Dijon mustard!

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