Scandinavian Pork Frikadeller
Soft, pan-fried pork meatballs flavored with onion and mustard, finished with a quick pan sauce. Serve warm with lingonberry jam and mashed potatoes for an authentic Nordic meal.
- Total time
- 25 min
- Servings
- 4
- Calories
- 285
- Protein
- 28g
Ingredients
- 1.25 lbs ground pork
- 1 whole yellow onion, finely minced
- ½ cup breadcrumbs (panko or regular)
- 2 tbsp whole grain mustard
- ¾ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Place the ground pork, minced onion, breadcrumbs, 2 tablespoons mustard, salt, and pepper into a large bowl.
- 2
Mix with your hands or a fork until the ingredients are evenly distributed and the mixture is slightly sticky, about 1 minute.
- 3
Scoop the mixture into 16 portions using a tablespoon or small ice cream scoop, then roll each between your palms into a ball about the size of a walnut.
- 4
Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat until the oil shimmers and slides easily when you tilt the pan, about 60 seconds.
- 5
Working in batches to avoid crowding, place 8 meatballs into the hot oil and let them sit undisturbed for 2 minutes until the bottom is golden brown.
- 6
Shake the skillet or use tongs to roll each meatball a quarter turn, then cook for another 2 minutes on a new side.
- 7
Continue rolling and cooking until all sides are golden brown and the meatballs feel firm when pressed gently with a spoon, about 4 more minutes total.
- 8
Transfer the cooked meatballs to a clean plate and repeat steps 5–7 with the remaining 8 meatballs and 1 more tablespoon olive oil.
- 9
Return all meatballs to the skillet, reduce heat to medium-low, cover with a lid, and cook for 3 minutes so the centers cook through.
- 10
Remove the skillet from heat and carefully transfer the meatballs to a serving platter, leaving any browned bits and liquid in the pan.
- 11
Pour 0.5 cup water into the warm skillet and use a wooden spoon to scrape up all the stuck-on brown bits from the bottom, stirring constantly for 30 seconds.
- 12
Pour the pan sauce over the meatballs and serve warm with lingonberry jam, mashed potatoes, or pickled cucumber on the side.
Tools you’ll need
- large mixing bowl
- tablespoon or small ice cream scoop
- 12-inch nonstick skillet with lid
- tongs or wooden spoon
- clean plate
- serving platter
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