Danish chicken meatballs (kyllingefrikadeller)

Danish chicken meatballs (kyllingefrikadeller) – juicy, classic meatballs made with chicken.

Chicken meatballs are a classic of Danish cooking – and with good reason. They are juicy, mild in flavour and just right for weeknights, packed lunches and easy dinners alike.

Here you get a thoroughly classic recipe for chicken meatballs made with minced chicken, onion, a little garlic, eggs, milk or cream and porridge oats, which give exactly the right texture. The mixture is stirred together and left to rest for 15-20 minutes so the oats absorb the liquid – that gives a firm mixture that is easy to shape.

The meatballs are fried in butter until golden, so they get a lovely crust and stay juicy inside. The result is classic chicken meatballs at their very best, delicious however you serve them.
Serve them the traditional way with potatoes and gravy, with a creamy potato salad, in a fresh pasta salad or on a slice of Danish rye bread (rugbrød) – they go with everything. They are also brilliant in a packed lunch and a sure hit on a buffet.

Make a big batch and freeze some – then you always have an easy, tasty meal ready for the days when dinner simply has to be quick.

Danish chicken meatballs (kyllingefrikadeller)

Recipe for easy chicken meatballs – classic Danish chicken meatballs (kyllingefrikadeller).

This recipe makes about 20 meatballs – enough for 4-6 people, depending on how you serve them.

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Course: Lunch, Main course

Cuisine: Danish

Keywords: Chicken meatballs, Danish meatballs, Frikadeller

Total Time: 45 minutes minutes

Change servingsServings: 6 people

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Ingredients

• ▢ 800 g minced chicken
• ▢ 1 large onion, finely chopped
• ▢ 2 cloves garlic, grated or crushed
• ▢ 2 eggs
• ▢ 100 ml milk or cream
• ▢ 50 g porridge oats
• ▢ 2 tsp coarse salt
• ▢ Freshly ground black pepper
• ▢ Butter, for frying

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Method

• Put all the ingredients (except the butter) in a bowl, season with freshly ground pepper and mix thoroughly. Leave to rest for 15-20 minutes.
• Melt a generous knob of butter in a frying pan and heat until it foams.
• Shape the mixture into meatballs. Dip a spoon in hot water, scoop up a spoonful of mixture and shape it into a meatball between the spoon and the palm of your hand.
• Fry the meatballs until golden on both sides and cooked through in the middle – about 5 minutes on each side over medium heat.
• Set them aside as they are done, then serve the warm meatballs however you like.

Nutrition

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