Delicious Juicy Danish Chicken Meatballs

Danish “frikadeller” are a type of pan-fried flat meatballs or patties–a traditional and beloved Scandinavian dish. These meatballs are easy to make and popular with both kids and adults.

Traditionally made from a simple yet flavorful mix of minced pork or a blend of pork and beef, onions, eggs, flour, breadcrumbs, and seasoning, these pan-fried bites have a crispy, golden exterior and a juicy, tender middle. However, the recipe for Danish frikadeller I’m sharing with you today is made with chicken and is a huge family favorite at our house. I love the lightness that the minced chicken brings to the meatballs over the more fatty traditional minced pork and they are perfect for a quick healthy weeknight meal. I add lots of veggies to my meatballs which adds both flavor and texture (and a great way to camouflage them for picky eaters!).

These chicken meatballs pair perfectly with a fresh salad or creamy mashed potatoes. If you have left overs, they are brilliant in a sandwich for lunch the next day or you can pop them in the freezer for another time.

Tips for Making Perfect Danish Chicken Meatballs

• Veggies add moisture and flavor: Adding ingredients like onions, carrots, and zucchini to your chicken meatball mix is a game changer. Not only do they keeping your meatballs juicy, but they also add loads of flavor. Plus, it’s an easy way to make them healthier!
• Add oats for perfect texture: Tossing in some rolled oats is a simple trick to absorb excess liquid, giving your meatballs a delicious firm texture. The oats help hold everything together without drying out your meatballs, so they’ll be perfectly balanced.
• Parsley and parmesan add something special: Freshly chopped parsley and finely grated parmesan are a dream combination for seasoning your meatballs. These ingredients elevate the flavors and add a beautiful aroma that works wonderfully with chicken.
• Let the mix rest: Once you’ve mixed everything together, give the meatball mix a rest in the fridge for about 30 minutes. This allows the oats to absorb the moisture, making the mixture easier to work with and resulting in better texture overall. But if you’re in a hurry, you can cook the meatballs right away—no worries!
• Watch the cooking time: These chicken meatballs are best cooked over medium-high heat. If the heat is too high, you might end up with frikadeller that are too crispy outside but undercooked inside. Aim for a golden brown exterior with juicy, fully cooked insides.

Hate That Lingering Meatball Smell?

We’ve all been there—the smell of cooking meatballs can linger in your kitchen for days. The good news? Chicken meatballs don’t have that strong odor that pork does, making them a great alternative, especially if you’re cooking up a big batch.

Recipe

Danish Chicken Meatballs

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The delicious chicken meatballs (or patties) are so delicious and a huge family favorite. A traditional Danish meal that pairs great with potatoes or salad.

Time: 30 minutes mins

Difficulty: Beginner

Yield: 6 servings*

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Udstyr

• Grater
• Large mixing bowl
• Large skillet

Ingredients

1x2x3x

• 400 g minced chicken
• 1 onion
• 2 garlic cloves
• 2 tbsp flour
• 2 tbsp rolled oats
• 2 tbsp finely grated Parmesan (optional)
• 1 egg
• 1 large carrot
• 50 g zucchini (optional)
• 1 tbsp freshly chopped parsley
• 3/4 dl milk
• Salt and pepper
• Butter and oil for frying

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Instructions

• Place minced chicken in a mixing bowl. Peel and coarsely grate the onion and garlic, then add them to the bowl.
  400 g minced chicken, 1 onion, 2 garlic cloves
• Add flour, rolled oats, grated Parmesan (if using), and egg.
  2 tbsp flour, 2 tbsp rolled oats, 2 tbsp finely grated Parmesan, 1 egg
• Peel and grate carrot and zucchini, then mix them into the bowl along with chopped parsley, milk, salt, and pepper. Stir until the mixture is well combined. If you have time, let the mixture rest for 30 minutes before frying for the best result. If not, fry them straight away.
  1 large carrot, 50 g zucchini, 1 tbsp freshly chopped parsley, 3/4 dl milk, Salt and pepper
• Heat a mix of butter and oil in a large skillet over medium-high heat. Form patties using 1 tablespoon of the mixture for each and fry them on both sides until they develop a golden crust and are fully cooked (about 4–6 minutes per side).
  Butter and oil for frying

Notes

*1 portion of this recipe makes approx. 20 meatballs for 6 people for dinner. 

Freezing: These chicken patties freeze well. Freeze in an airtight container or freezer bag for up to 3 months.

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