Danish frikadeller
Danish frikadeller (Low FODMAP & Gluten-Free)! The recipe for Danish frikadeller (meatballs) is one of the most popular national dishes in Denmark. I will say that for most of the Danes, frikadeller is a dish they regularly have and a dish they have had their entire life!
Visiting my grandparents
My grandmother was making frikadeller one time when I was visiting her in Jylland (countryside of Denmark). I was at a boarding school close to where they lived.
I watched her how to mix all the ingredients, and when she finished, she said, “it is time to taste the meat mixture.” My comment was “Really? The raw meat mixture doesn’t look inviting.” The reason why she did it was to taste if there were enough salt and species in the mix. She learned that from her mum. The first time I saw her taste the raw meat, I was shocked and impressed by her. I don’t do it myself but I learned how much to add from my mum.
Frikadeller recipe from my childhood
Danish frikadeller (Low FODMAP & Gluten-Free) are easy to make and have great taste. The only thing you have to do is mix all ingredients well in a large bowl and fry the frikadeller on a frying pan with oil. Easy peasy!
You can make frikadeller in many different variants. However, the essential ingredients are always ground pork, onions, milk, eggs, vegetable stock, potato starch and salt & pepper.
I prefer the onions finely chopped or blended. When I can’t use onions, I use the green part of spring onions instead, which works too. Another choice is to decide what size you want the frikadeller to be, whether it’s small or big. Most of the time, I make a medium size frikadeller.
My secret ingredients
My secret ingredient is sparkling water. I know it is a little funny, but sparkling water makes them softer and a lot airier.
When I make Danish frikadeller (Low FODMAP & Gluten-Free), I always double the batch to have enough for the next day or to put in the freezer for another good time.
What to serve to frikadeller
I can recommend you frikadeller with oven-baked potatoes and a colourful salad. Another choice is to eat them cold on rye bread for lunch. Sometimes I also give some in my children’s lunch boxes. There are so many options!
