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"Home" » Traditional Danish

"Home" » Traditional Danish

Danish Pork Meatballs (Frikadeller)

Published: Sep 8, 2014 · Modified: Sep 1, 2019 · About 3 minutes to read this article. · By Kim Nielsen

Traditional Nordic recipe for Meatballs also known as Frikadeller. These Danish Meatball are very popular and very often served for dinner or on Danish Rye Bread for lunch.
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Recipe for Danish Meat Balls (Frikadeller)

Recipe for Danish Pork Meatballs (Frikadeller)

Old-fashioned Recipe for Frikadeller

This recipe for Danish meatballs also known as Frikadeller is properly one of the most, if not the most, popular national dish in Denmark. For most of the Danes this is a dish they have on a regular basis and a dish that they have had their entire life.

See also: Recipe for Danish Remoulade (perfect dipping for Frikadeller)

Frikadeller is super easy to make and they have a great taste. You simply just mix all the ingredients in a large bowl, mix well and fry the meatballs on a frying pan with oil - it is that simple.

The Secret Ingredient in Frikadeller

There are many different variants of Frikadeller, however the basic ingredients are always ground pork, onions, milk, eggs, flour and salt and pepper. I have always learned that the onions are the 'secret ingredient' in Frikadeller and that it is the onions that gives the characteristic taste to the meat. There are different opinions whether the onions should be chopped coarsely or finely, cut in large pieces or just blended.

Read also: How to make a Danish Hotdog

Personally I prefer the onions finely chopped or blended - this way I believe you get the most taste out of the onions. Another personal variation of Frikadeller is whether you want the meatballs large or small in size.

Time-wise it is faster to make few but large meatballs, however, we always makes many small meatballs this way we get more of the delicious crisp crust when frying them. The second very important ingredient in the meatballs is the salt. The salt is important because it enhances the taste which makes the Frikadeller even better.

What to serve with Frikadeller

This recipe for Frikadeller is the one my parents used when I was a kid and it is the one I uses the day today. We can recommend serving these meatballs with some homemade freshly bread with sunflower seeds or some boiled potatoes. The meatballs are also perfect as topping on a slice of some healthy homemade bread or simply just as a snack in the afternoon.



Recipe for Danish Meat Balls (Frikadeller)

Danish Pork Meatballs (Frikadeller)

Traditional Nordic recipe for Meatballs also known as Frikadeller. These Danish Meatball are very popular and very often served for dinner or on Danish Rye Bread for lunch.
Print Recipe Rate Recipe
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Course: Dinner
Cuisine: Danish
Keyword: Nordic food, Nordic recipe
Servings: 40 meatballs
Author: NordicFoodLiving.com

Ingredients

Metric - US Customary
  • 1 kg ground pork
  • 1 dl milk
  • 1 dl oats
  • 1 dl all-purpose flour (or breadcrumbs)
  • 2 eggs
  • 2 large onions (finely chopped)
  • 1 tbsp salt
  • Pepper according to taste

Instructions

  • Mix all the ingredients together in a large bowl using a spoon or hand mixer.
  • Heat up a frying pan with butter or oil.
  • Use a spoon to form the meatballs. If you dip the spoon in a glass of water before you form a meatball it will be easier and the meat will not stick to the spoon. Fry the meatballs for about 5-10 minutes depending on the amount of heat you give them. It is best to flip over the meatball often - this will give then an even crust.

Notes

Serve these meatballs with some boiled potatoes or as topping for some delicious Paleo bread or Danish Rye Bread.




Recipe for Danish Pork Meatballs (Frikadeller)

Reader Interactions

Comments

  1. Lennart Holbrok

    October 03, 2016 at 3:41 am

    Hello
    Jeg har lige fundet din side. Jeg har boet i Australien i over 53 år. I de første 25 år kunne jeg ikke forstå, hvorfor mine Frikadeller ikke havde den rigtige smag. En dag stod jeg hos slagteren og en kunde bad om et havl kilo Snine fars, også blev lunten tændt. Jeg havde brugt Okse fars, Derfor !!!
    Jeg har ikke prøvet din opskrift endnu, men den lyder godt.
    Tusind tak for alle opskrifterne.
    KH
    Len Holbrok

    Reply
    • Kim Nielsen

      October 03, 2016 at 7:15 am

      Hej Len

      Tak for din kommentar. Ja så kan jeg sagtens forstå at du ikke har kunne finde den rigtige smag i dine frikadeller. Det bedste far at bruge er en blanding af kalve kød og svinekød - dog er rent svinekød også acceptabelt. vh Kim

      Reply
    • Shawn

      June 19, 2020 at 4:48 am

      If you like meatballs you should try making traditional albondigas soup w/with Spanish rice corn tortillas and lime

      Reply
      • Angie

        August 18, 2022 at 10:29 pm

        5 stars
        WOW, how rude of you "Shawn". This is a Nordic recipe and you are hijacking comments? Your comment is best in the Spanish Meatball section.

        Reply
    • Jenny

      July 17, 2020 at 8:05 pm

      I have found that American pork is ground much more coarse than Danish. I’m wondering if anyone has tips on how to get the ground pork to the right consistency. Frikadeller is one of my favorite things but i just can’t seem to make it to my satisfaction in the US.

      Reply
      • Kim Nielsen

        July 20, 2020 at 5:17 am

        I have been living in the states for some time and I was able to find some good ground pork at my local butcher. He was able to make it exactly like I needed it to be. He was also able to make the pork roast with the skin still on so that I could make Flæsestge (Danish Pork roast with cracklings). Regards Kim (NordicFoodLiving.com)

        Reply
        • Adrienne

          February 19, 2023 at 3:34 am

          5 stars
          I am new to Danish cooking
          but eager to learn. Cook Italian most of time

          Reply
      • Anita Jensen

        May 25, 2022 at 5:07 am

        I use pork tenderloin, cut, it into chunks then put it into a food processor. You can do this with regular ground pork, just process it some more. Then I add the other ingredients and mix it all in the food processor. The cold milk, with the cold pork, will help cause excess fat to solidify on the outside of the bowl.
        Once it is at that texture that reminds me of being gelatinous, Then I cook them in butter. and use all the salt I want. Yumm
        let me know what you think. If I find my cookbooks AI will come back with a proper recipe.

        Reply
      • Jane

        November 03, 2022 at 4:34 am

        I like to put my ground pork in a food processor for a couple minutes to make it ground finer. I put milk in the food processor with the pork instead of with the oatmeal etc. this is a nice recipe but I usually add a little allspice or cloves.

        Reply
      • Lisa Sorensen

        December 22, 2024 at 1:46 pm

        Any good butcher shop will double grind or fine grind the meat for you. Even some higher end supermarkets that have a butcher will accommodate you. I find the same issue. I prefer the finer ground meat & also mix 1/2 beef & 1/2 pork.

        Reply
  2. Robyn Petersen Wollman

    November 12, 2016 at 5:05 am

    I am of Danish and Icelandic decent. This picture looks just like what I had growing up. This family recipe has been passed down for many generations.. I am going to make it for dinner tomorrow with my niece's. 4 generations!!it's that good.

    Reply
    • Kim Nielsen

      November 12, 2016 at 5:50 am

      Hi Robyn. Thanks for your comment. That sounds great - I hope that you still like they :-)

      Reply
  3. Donna Spowart

    November 30, 2016 at 6:47 pm

    I am British but lived in Denmark in the mid 1990s and miss alot of things about it. I tried your frikadeller recipe tonight for dinner with some neighbours who are wheat and dairy intolerant so I left out the milk and used cornflour instead of breadcrumbs/plain flour and as I dont/wont own a frying pan, I baked them in the oven at 200C for 30 mins, turning halfway. Your recipe didnt specify which pepper to use so I used white rather than black and I also sneaked a clove of garlic in. They were super tasty and I will have no hesitation to recommend your website ::) Really well done, I am a fan :)

    Reply
    • Kim Nielsen

      November 30, 2016 at 9:13 pm

      Hi Donna. Thanks a lot for your comment. It's comments like yours that wanna make me continue sharing recipes on my blog.
      Baking these meatballs in the oven is actually a good idea - this way you also reduce the amount of oil/fat which comes from the frying pan. I'll try this the next time :-)

      Reply
      • Diane

        January 23, 2022 at 4:42 pm

        I am trying to find a recipe for Frikadeller. My mom’s had a gravy on it, have you ever had it with a sauce or gravy on it? By oats, do you mean oatmeal? Thanks, Diane

        Reply
        • Jette

          June 26, 2022 at 1:17 am

          Rolled oats or quick oats. When my frikadeller is cooked i take them of and put creme on the pan and colour (kuloer or parisian essens) it makes a very nice gravy

          Reply
    • Peter Hansen

      August 25, 2019 at 1:45 am

      5 stars
      Sounds like delicious meatballs, but with so many alterations it's no longer Frikadeller.

      Reply
  4. Janice

    December 19, 2016 at 1:42 pm

    Hej. I used this recipe last night. They tasted amazing, and I don't usually like meatballs. I'm going to Denmark next December, and I'm excited to see if I came close to making the real thing. :) Tak!

    Reply
    • Kim Nielsen

      December 19, 2016 at 2:12 pm

      Hi Janice. I'm happy to hear that you like these meatballs. If you are coming to Denmark you should definitely try these meatballs at a restaurant and then compare to your own :-)

      Reply
  5. Craig

    December 24, 2016 at 9:21 pm

    Born in Canada from Danish parents. Making these a second time because they taste exactly like Mom used to make. Simple and authentic, love them.

    Reply
    • Kim Nielsen

      December 26, 2016 at 7:39 am

      Hi. I'm happy that you like this recipe :-) regards Kim

      Reply
  6. Sabrina

    January 14, 2017 at 10:03 pm

    So my husband and I just made these meatballs and they are as good as it can get to the real ones. It was so delicious thank you for a great recipe. He is Danish and he loved it. I didn't put the oats and i used breadcrumbs in the mixture, this will be my weekly recipe from now on.

    Reply
    • Kim Nielsen

      January 17, 2017 at 5:32 pm

      Hi Sabrina. You are very welcome :-) I'm happy that you like the recipe.

      Reply
  7. Kim

    July 08, 2017 at 12:19 am

    Hi,
    I just found your site and want to thank you so very much! So many of the recipes my Danish grandma made were never written down and while most I can make some I just can't get quite right so you are a Godsend! This is one that I have made many, many times for my children. They now refer to it as that 'friggie stuff' and quite often beg for it lol

    Thank you,
    Kim

    Reply
    • Kim Nielsen

      July 08, 2017 at 9:30 am

      Hi Kim. You are very welcome. I really happy to receive a message like this. I hope that you will follow my blog. Regards Kim

      Reply
  8. Gillian Mitchell

    August 29, 2017 at 7:25 pm

    After visiting friends in DK and eating frikadeller, I made them using your recipe. Delicious! Super easy to follow with fabulous results. Thanks

    Reply
    • Kim Nielsen

      August 30, 2017 at 8:41 pm

      HI. I'm happy that you like the recipe :-)

      Reply
  9. Carole

    September 19, 2017 at 7:37 pm

    Lovely recipe, but different from the meatballs my Danish in-laws made each Christmas. Theirs combined beef and pork, added allspice, and used only a small amount of grated onion. Probably closer to the Swedish kottbullar. Aunt Anna said that her mother sometimes put a peppercorn or an allspice kernel inside of the meatball. I make a version of hers, and have found that baking them for a short time in a very hot oven gets good results in less time..

    Reply
  10. Nicholas

    December 15, 2017 at 6:28 pm

    This is the most amazing food blog! I thank you for producing all of these fabulous recipes. I came here to look for a "good" recipe for Frikadeller (we are having them for Christmas) and you produced the goods. And then I looked at all of your other recipes; so much to cook and eat and so little time left to do so. What a brilliant web site. On behalf of my partner (who is going to get VERY fat) and I, a very happy Christmas to you and tak for mad!

    Reply
    • Kim Nielsen

      December 17, 2017 at 5:00 pm

      Hi Nicholas. Thanks a lot for your nice comment. I'm really happy that you like my work. Merry Christmas to you too. :-)

      Reply
  11. Elisabeth

    December 17, 2017 at 7:52 am

    Thank you for the great recipe. My father made this all the time as he was Danish, and we lived there as well. I never wrote down the recipe. But I remember we used pork and beef mixed together along with the rest. my question is what’s the best kind of onion to use. The pepper can make it too spicy. Going to try the allspice sometime. I can’t find any ableskiver pans here. Gotta try that for desert soon.

    Reply
    • Kim Nielsen

      December 17, 2017 at 4:52 pm

      Hi. The best onions that you can use are the regular white onions. If have also sometimes used red onions. However, the best is the normal white onions. Regards Kim

      Reply
    • Kaja Christiansen

      September 08, 2021 at 4:03 am

      hi you can find all kinds if ableskiver pan from cast irin to teflon coated electric which i have and love ! at Solvang restaurant in solvang ca
      tgey have the mix and tge raspberry jam too !

      Reply
  12. Gus Johnson

    January 09, 2019 at 4:04 pm

    Hej Kim -
    I am an American of Danish + Swedish descent. My mother (93 yrs and still going) is Helen Johnson nee Larsen. Her mother was Astrid Jensen whose family was from Aarhus and her father was Hans Gustav Larsen who was from Møn.
    I mention these antecedents only so you may see that I have some Danish Cred!

    This is our family recipe for Frikadeller which I presume came from my mother's grandmother Jensen who lived with her family when my mother was young.

    INGREDIENTS: 1 # ground beef, 1/2 # ground pork, ¼ cup flour, 1 Tsp salt, 1 Tsp Pepper, 1 onion – Grated, 2 eggs,
    ½ - 1 cup Milk, ¼ Tsp nutmeg, ¼ Tsp Cloves, ½ Tsp Ginger.

    PREPARATION: Mix, form Patties, fry in 4 Tbsp butter, remove from pan and make a pan sauce with flour and beef stock. Return meatballs to pan and reheat with the sauce. Serve with boiled potatoes and beets.

    Enjoy!

    Tak
    Gus Johnson
    Newburyport, Massachusetts, USA

    Reply
    • Kim Nielsen

      January 09, 2019 at 4:08 pm

      Hi Gus. Thanks for your recipe. It looks great. I see a few ingredients (nutmeg, cloves, ginger) that I have not tried before in Frikadeller. The next time I make some I will try your family recipe :-) It sounds delicious.

      Reply
      • Gus Johnson

        January 09, 2019 at 4:18 pm

        I think you will enjoy the recipe!
        BTW, I also have made these into small 1.5 inch meatballs and served them as an appetizer at a party! There are never any left over!

        Tak for your website!

        Reply
  13. Sheryl Hoy

    April 25, 2019 at 2:48 am

    My husband was from Denmark and one visit, I followed my sister in law to her kitchen to watch her make her frikadeller. I was surprised that the first thing she did was take out her food processor.. She pulverized the onion and then added pretty much your recipe, except all flour, no oats.. the flavor of the onion is there, of course, but the chunks aren’t plus you don’t shed tears chopping them.

    Reply
    • Kim Nielsen

      April 25, 2019 at 6:16 am

      I normally also use my blender/ food processor to chop the onions. It's way faster than manual work. And as you say, you still get the flavor. That's a cleaver trick.

      Reply
  14. Ramsey Johansson

    June 13, 2019 at 10:27 pm

    My husband is Danish and grew up on frikadellar that his farmor always had in the refrigerator or freezer. Farmor and my mother in law didn't really get along, so my mother in law had to learn to make frikadellar for her husband on her own. When I married my husband, Farmor gave me her recipe book and I discovered why her frikadellar were so much better than my mother in law's. The secret ingredient in her recipe was to use club soda and a combination of veal and pork. Guess who is always asked to bring the frikadellar to Christmas Day smorgasbord? :)

    I was just introduced to your blog by a cousin in Denmark. Very much looking forward to trying your recipes. Tak!

    Reply
  15. Robert

    June 20, 2019 at 12:38 am

    5 stars
    I made this two times. The first time I accidentally bought mild sausage and I added ground cloves and nutmeg and it came out GREAT. Except it was too salty. The next time I made it with ground pork and added ground cloves and nutmeg and it was not good whatsoever. Next time I will make it with sausage again but withhold the salt.

    Reply
  16. Mark

    September 19, 2019 at 5:04 pm

    My name is mark I am from Denmark but I'm living in the Philippines in 3 years now I also love frikadeller and in my recipe I use pork meat my wife loves my frikadells and I like u site

    Reply
    • Kim Nielsen

      September 23, 2019 at 6:27 pm

      Hi Mark. I'm happy that you like my site and that you can use the recipes. Frikadeller is one of my favorite recipes :-)

      Reply
  17. Jennifer Green

    October 12, 2019 at 4:17 am

    5 stars
    My mother had a Danish friend in Kenya in the 1950's who gave my mum her family recipe for Frikadeller, and I grew up eating them.

    Your recipe is a little different, but very yummy, so now I have two 'authentic' Danish Frikadeller recipes (I am told each Danish household has THE original authentic recipe :-) )

    Thanks for this recipe.
    Jennifer, New Zealand

    Reply
    • Kim Nielsen

      October 12, 2019 at 10:42 am

      Hi Jennifer - thanks for your nice comment. I'm happy that you like the recipe. I guess you are right - each household has the most authentic recipe :-)

      Reply
  18. David

    November 10, 2019 at 4:30 pm

    Can you make the frikadeller in advance and reheat? And if you can reheat, what is the best way to do so without drying out?

    Reply
    • Kim Nielsen

      November 13, 2019 at 2:49 pm

      Yes you can make the Frikadeller in advance. I normally just use the microwave oven to reheat them. However, you can also use the oven or frying pan.

      Reply
  19. Fiona

    November 19, 2019 at 7:22 pm

    Dear Kim,

    Thank you so much for this. I worked at a Danish restaurant here in the states back in 1980-1984. It was modeled after The Tivoli Garden and our chef was from Denmark. This experience introduced me to Scandinavian cuisine and I learned how to prepare many specialties that are well known in Denmark including gravlax, open sandwiches, Danish apple cake, strudels, both sweet and savory, and something called Copenhagen Fish Stew which was finished with pernod. I don't know how traditional the recipe was but it sure was delicious! Oh, and we also served akvavit in an ice encrusted bottle, along with some kind of Danish beer. I don't remember why I was thinking of frikadellen/frikadeller (is one plural and one singular?) but I was and that lead me to a search where I found you. Thanks so much!
    Fiona

    Reply
    • Kim Nielsen

      November 20, 2019 at 6:14 pm

      Dear Fiona. Thanks for your comment. I love to hear from people from all around the world. I can tell that you know many Danish recipes. We call the meatballs - frikadeller (plural). I am happy that you like my site. I hope it can bring back some good memories from your time at the restaurant.

      Reply
    • Brad

      April 19, 2022 at 6:31 pm

      It wasn’t the Tivoli Deer in Kitridge CO by chance?

      Reply
      • Anita Jensen

        May 25, 2022 at 5:24 am

        Hi Brad
        Tivoli is an amazing experience that is in Copenhagen. The last time I was there, I rode a wooden rollercoaster that wasn't really fast, and there were no stomach dropping inclines. It did move around trees, so you could touch the leaves. It is nothing like an American Rollercoaster. It is a park, It has theatres, music, restaurants, everything.
        https://www.tivoli.dk/en/

        Reply
  20. Didi Sinclair

    December 05, 2019 at 4:13 am

    Hi Kim! I was in Denmark in 1985, on a program called Scandinavian Seminar. I lived with a family for part of the time, and then at a Folkhoijskol in Odder. I LOVED the frickadeller, the liver pate, the rundstucker (breakfast rolls?). My danish mother made flisk.. pure pork fat deep fried.. so bad but so good! Please forgive my poor danish spelling.. it has been many years! I'll try your recipe, I'm sure it will bring back memories!

    Reply
    • Kim Nielsen

      December 05, 2019 at 12:50 pm

      Hi Didi. Thanks for your message. Your spelling of the recipes is almost correct. I understand all the words. If you are interested, then I have the recipes for both Danish liver pate, frikadeller, flaesk (fried pork) and rundstykker (breakfast buns) on my blog. I hope that the recipes are going to help you bring back some good memories :-)

      Reply
    • Anne Josselyn

      May 12, 2021 at 6:39 am

      I went to Krabbesholm Hojskole in Skive with Scandinavian Seminar in 1972-73 og jeg kan stadig taler dansk. Great to see a fellow alum online! I kick myself for not getting the recipe for frikadeller from my farm family mother! or ANY recipes come to think of it, as I wasn't interested in cooking back then.

      Reply
      • Anne Josselyn

        May 12, 2021 at 6:50 am

        In fact, you are too young to be him, but you share the same first and last name as the youngest son in my Scandinavian Seminar farm family!! Du bor ikke i naerheden af Bogense, vel? (desvaere har jeg ikke danske bogstaver paa min computer.)

        Reply
        • Kim Nielsen

          May 12, 2021 at 7:20 am

          Hi Anne. I hope that you can find some of the recipes on my blog from your time in Denmark. My name "Kim Nielsen" is a common name in Denmark. I live in Copenhagen :-)

          Reply
  21. Lars Jespersen

    December 16, 2019 at 6:02 pm

    Endelig en nem opskrift paa frikadeller. Bor i England og savner dem

    Reply
  22. Ingrid Hoets

    December 19, 2019 at 5:02 pm

    5 stars
    Excellent! Thank you. (Remoulade to go with it equally good.)

    Reply
    • Kim Nielsen

      December 19, 2019 at 7:24 pm

      Yes you are right - remoulade is perfect together with Frikadeller

      Reply
  23. Steven Johnson

    July 06, 2020 at 2:49 pm

    5 stars
    I grew up eating my granddad's frikadellers, he was Danish, this is very close to his recipe, he used celery salt for seasoning and he used 50/50 ground beef and pork sausage.

    Reply
  24. Walter Gruver

    October 23, 2020 at 1:00 pm

    I agree with you

    Reply
  25. Rebecca Ackroyd

    December 20, 2020 at 3:51 am

    Our family held a Danish heritage night tonight and made your frikadeller recipe. They were so delicious and our kids really enjoyed them. My great, great grandma was from Denmark, so it was fun to eat a recipe she might have eaten. Thank you for taking the time to share this recipe!

    Reply
    • Kim Nielsen

      December 21, 2020 at 7:27 am

      You are welcome. I'm glad that you can use the recipe for Frikadeller. Regards Kim (NordicFoodLiving.com)

      Reply
  26. Peter Kaufmann

    September 07, 2021 at 12:28 am

    Our family has been in Canada for 67 years. Frikadella is a mainstay of family gatherings. The butcher will grind the pork finer or put it through twice. My mother always put a little curry into the batter, and it becomes like a batter, with the eggs and the milk. My younger son likes the frikadella crispy. We serve with new potatoes, brun sauce and rodkal.
    Sometimes white cabbage in a cream sauce, then no gravy.

    Per Kaufmann, Winnipeg

    Reply
  27. Darrell Conrad

    November 25, 2021 at 3:36 am

    I'm an American with a Danish bloodline that goes back centuries. My mother followed a family recipe that is very similar to the one in this article; however she used a 50/50 mixture of ground pork and sirloin. She also added two tablespoons of sugar, a dash of milk/cream, and shredded her onions. Needless to say, we keep that family tradition alive when we indulge Frikadella. Mange Tak ~

    Reply
  28. Carol Ann

    December 23, 2021 at 6:14 pm

    5 stars
    Hi Kim,
    A dear Danish friend used to bring open-faced rye bread sandwiches of frikadella, mustard and sliced pickled beets for our lunch. So yummy! She said the trick to making them like the ones in Denmark, we are in Canada, is to double grind the meat. If you don’t have your own meat grinder, the butcher will do it for you. She would form hers into little loaf shapes that, when sliced, would fit the rye bread perfectly

    Reply
  29. Anthony in Queens, NYC

    June 25, 2022 at 8:53 pm

    5 stars
    Thanks for the recipe!

    I have a couple of things I do to match my MorMor's recipe:

    1) in lieu of breadcrumbs, I soak a couple/3 slices of white bread in milk for like a half hour before combining.

    2) I grate the onion into the mixture

    3) I add about a tablespoon of allspice into the mix

    Some people add seltzer (my mom says it's done that way. Unsure if meant to be in place of milk or just just addl liquid), but I haven't & its been pretty spot on to what I remember. (We all have our individual ways! 😊)

    Reply
  30. Jean

    November 07, 2022 at 12:07 am

    Glad that I found this recipe and can't wait to try it. I lived in DK as a youngster and recall having frikadeller with red cabbage and boiled potatoes topped with parsley sauce. They are so good for lunch too. My host mom's were the best and I've yet to match them, but hope your recipe helps!

    Reply
    • Kim Nielsen

      November 07, 2022 at 7:24 am

      I hope that you will like the recipe. :-) Regards Kim (NordicFoodLiving.com)

      Reply
  31. Johan Duvenage

    December 22, 2022 at 5:54 am

    5 stars
    Very nice.

    Reply
  32. Lynette

    October 20, 2023 at 4:04 am

    My mom sometimes substituted ginger ale for milk and it turns out just as well. You don't taste the ginger, but the sugar allows for some really nice browning. Might be a good fix for those who are lactose intolerant.

    Reply
  33. Lisa Sorensen

    December 22, 2024 at 1:49 pm

    4 stars
    I grew up with Danish Mom putting 1/2 prune inside for added sweetness to the savory meat. She always served with red cabbage 🇩🇰

    Reply
4.44 from 23 votes (12 ratings without comment)

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