Frikadeller
Frikadeller are traditional Danish meatballs, typically made with a mix of ground pork and veal (or turkey for a lighter version), finely chopped onions, eggs, flour or breadcrumbs, and milk, then pan-fried until golden. They are a staple of Danish home cooking, often served with boiled potatoes, red cabbage, and a brown gravy.
🍽️ Nutrition at a glance
Frikadeller are a good source of protein from the meat and eggs, with moderate fat content depending on the meat used. A typical serving of 3-4 meatballs with sides provides around 400-500 calories.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 22 g |
| Carbs | 12 g |
| Fat | 16 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 450 mg |
| Potassium | 320 mg |
| Iron | 2.1 mg |
| Zinc | 3.5 mg |
| Phosphorus | 180 mg |
| Niacin (B3) | 6 mg |
| Vitamin B6 | 0.4 mg |
| Vitamin B12 | 1.2 mcg |
| Selenium | 18 mcg |
Per 4 meatballs (150 g) · estimated, varies by recipe
💡 What's interesting
Unlike many other meatballs, Frikadeller are traditionally flattened into oval patties before frying, giving them a distinct shape and a crispier exterior. They are a beloved part of Danish 'hygge' culture, often enjoyed as a comforting family meal.
🍽️ Related dishes
AI estimate may be inaccurate · Terms