Frikadeller served with Red Cabbage, Agurkesalat and Mashed Potatoes

“Mom would make this as a special treat every once in a while. It’s has an intriguing flavor which makes it very different from other ground meat entrees.” – April Ferre

“This is based off the recipe from the Mollekroen Restaurant in Solvang, California, but is really a combination of several recipes. I played around with the ingredients until I got the spices just how I liked them.” – Jean Hansen

“Frikadeller is very much a staple in Denmark, where my Mom’s second husband, Hans, grew up. When you go into a meat department in Denmark, you buy frikadeller like you would by ground beef here in the United States. So when Hans and my Mom married, she worked on getting just the right recipe.” – Calla Ferre


Course: Main Courses – Beef
Cuisine: Danish


  • 1 1/2 Pound Hamburger
  • 1/2 Pound Pork Sausage
  • 1 Onion Ground
  • 1 Cup Bread Crumbs Fine
  • 1/8 Teaspoon Pepper
  • 1/4 Cup Flour
  • 1 Teaspoon Cloves
  • 1 1/2 Teaspoon Salt
  • 2 Eggs
  • 1 1/2 to 2 Cups Milk (See Note)


Meat Grinder Method:

  • Grind meats. Grind beef and pork together. Grind 3 more times. Onion can be ground in the last grinding.
  • While grinding meats, soak bread crumbs in 1 1/2 cup milk. Add all seasonings. Stir very well.
  • Slowly beat and add milk mixture until light. Beat very well. Tastes better if sits for at least 2 hours, also easier to handle.

Heavy Duty Mixer Method:

  • Combine meats and beat very well.
  • Meanwhile, soak bread crumbs in milk. Add remaining ingredients to milk mixture and stir well.
  • Slowly beat ground meat and add milk mixture together until light. Beat very well. Tastes better if sits for 2 to 3 hours, also makes it easier to handle.


  • Form meatballs in an oblong shape and drop into frying pan with a little fat. Brown on all sides, turning carefully, until cooked through. Remove to warmed serving dish.
  • Make a gravy from the brownings in the pan and pour over meatballs.


Start with 1 1/2 cup milk. Use anywhere from 1 1/2 to 2 cups milk. Generally will use 1 2/3 or 1 3/4 cup. It is better for mixture to be too thick than too thin.

1966 Recipe – Jean Hansen – From Solvang, California