I grew up in a small Danish town in Minnesota, Askov. The local "Danish" cook book for Frikadeller is as follows: Frikadeller (Danish Meatballs)

I disagree with the comments regarding the use of beef and/or veal, when preparing Danish Frikallers, as not being Danish because it's not made with pork. This old Danish recipe has been done in many ways because each family has its own recipe but they are all Danish. I have had Frikallers made by Danes in Denmark and Canada; who used pork, beef, and veal (regardless of combination). My own recipe (handed down to me from my Danish grandmother to my Danish mother, and now to my wife) only uses pork. That said, I have had a Danish cook (in Denmark) prepare Frikaller by combining together pork/beef/veal because it was a special occasion. In my opinion, the choice of meat used is based on taste, occasion, budget and availability of product; including added ingredients. There is no one singular Danish Frikaller. We have our favourites but it's all Danish! Finally, how my wife makes our Frikallers totally makes my mother happy! She nailed it! It's just like what I had in my youth.

Frikadeller made with pork, no beef - add 1/2 teaspoon cardamom to recipe... more if making double portion. Brown in skillet - finish in oven. You can freeze them for later use... Packaged pork gravy made with cream tastes great with the meatballs... and put a dollop of lingonberry on your plate to accompany - yum!

My Grandmother came to US in 1915 and the recipe she made was with 1 part beef to 1/2 part pork sausage and also added chopped onions and fried with pure butter!

I love how revved up these Danes get about their frikadeller

I am all Danish, my Mothers recipe "opskrift". That recipe above are not frikadeller.

1 lb.ground pork, have to go through grinder 4 times,
salt, pepper, to your taste
1 onion grated
1/4 cup milk
2 tbsp. bread crumbs
2 eggs

Mix all together, take 1 big tablespoon of the mixture, and flatten in your hand to about 5" patty, fry in butter on each side to golden brown.

My fiance is Danish. We live in Denmark and we have modified the Frikadeller recipe and this is our favorite recipe. We make it every Sunday.

450 grams ground pork
4 medium sized carrots
1 and half onion
3 cloves of crushed garlic
1 raw egg
milk
1 cup of instant oatmeal (havregryn)
sea salt
pepper
paprika

Shred the 4 carrots into a large bowl. Shred the onion and add to the bowl. Add the 3 cloves of crushed garlic and a Teaspoon of paprika. Add the ground pork. Add the milk and egg. Slowly add the oatmeal in. You need to make sure it all sticks together but that the mixture is not too thin or too thick. Refrigerate for 20 minutes.

Heat the frying pan with butter until the butter starts to bubble. Form each Frikadeller with a spoon into miniature 'burger'. Add a generous amount of sea salt and pepper while the frikadeller are cooking. Cook on medium high in the frying pan. ONce the first side is crispy brown, flip it over and add some more sea salt. Make sure the patties get a crispy brown on each side. If you do it correctly, you should only have to flip the Frikadeller once. Don't press them down because they will lose the juices inside.

This recipe should make 12-14 Frikadeller.

Save the greece from the pan in a small bowl. Once you are finished cooking the Frikadeller, put some milk, flour, browning color, half a beef bouillon cube and cream into the pan you used to fry the patties in. Add the greece from the Frikadeller back into the frying pan. This will be your brown sauce.

Try this recipe. We might make a youtube video because everyone that tries these absolutely loves them.

Absolutely MUST be made with pork - or a combination of pork and veal - or they are NOT Danish meatballs (or Swedish).

Danish meatballs as you call them.. are made with PORK, definitely NOT beef.. Normally you make frikadeller like this:

Ground pork (half a kilo)
3 Eggs
A cup of milk
Salt and pepper

Mix together and add flour until its easy to make into the balls (frikadeller). Give them a little pressure so they are easier to fry on the pan. Serve with potatoes and sauce made from milk flour and margarine and spices.

NOT BEEF!!!