Frikadeller are Danish meatballs, made with veal and pork, and shaped into slightly flattened ovals.
As with almost all "traditional" or "authentic" recipes, there is always more than one version. Changes abound depending on the specific regions and specific family traditions, . However, Frikadellen and Frikadeller usually have the same basic ingredients: ground beef, onions, bread, eggs, and seasonings. Regional differences vary with specific seasonings.
1/2 pound ground beef
1/2 pound ground pork
1 medium yellow onion, finely chopped
2 slices of slightly stale white bread
1/4 cup warm water or milk
1 large egg
1 clove garlic, minced
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1 teaspoon prepared yellow mustard
1 teaspoon dried marjoram
1 teaspoon sweet Hungarian paprika
1/2 teaspoon ground ginger
1/4 teaspoon ground mace
1/4 teaspoon ground coriander
1/8 teaspoon ground cardamom
3 tablespoons olive oil
1 tablespoon butter
Shred the bread into small pieces and place them in a small bowl. Pour the water/milk and let it soak for 15 minutes. Please note to squeeze out any excess liquids.
In a frying pan, melt the butter and add in the onions until it is soft and translucent. Add garlic and cook it for a minute.
Put all the ingredients (except olive oil and butter) in a large bowl along with the onion mixture and soaked bread. Knead the mixture with your hands until the mixture is uniform and the meat becomes soft. The more you knead, the better the result will be.
Form the meat mixture into balls according to the desired size and slightly flatten them. Cover and chill the patties in the fridge for at least 30 minutes.
Heat the olive oil and butter in a frying pan. Once hot add the Frikadellen / Frikadeller and fry on both sides on higher heat until nicely browned, then lower the heat and continue to fry over medium heat until cooked through according to the desired doneness.