Paleo Frikadeller (Danish Meatballs)
Delight in the rich flavors of Denmark with this Paleo Frikadeller recipe, a healthier twist on traditional Danish meatballs. Made with a savory blend of ground pork and beef, these meatballs are perfectly seasoned with nutmeg, allspice, and black pepper for a warm, aromatic profile. Coconut flour and coconut milk provide a paleo-friendly binding and creamy texture, while the addition of minced garlic and finely chopped onion enhances their hearty taste. Pan-seared in olive oil to golden perfection, these mouthwatering meatballs are ready in under an hour and make an excellent pair with sautéed vegetables or a crisp salad. Whether you're committed to paleo eating or simply love authentic Nordic cuisine, these Frikadeller are sure to impress! Perfect for meal prep, family dinners, or cozy gatherings, they're a satisfying and wholesome option you'll want on repeat.
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Recipe Information
Ingredients
- 500 grams Ground pork
- 250 grams Ground beef
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 2 tablespoons Coconut flour
- 1 large Egg
- 60 ml Coconut milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground allspice
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, combine the ground pork, ground beef, finely chopped onion, and minced garlic.
Add the coconut flour, egg, and coconut milk to the meat mixture. Season with salt, black pepper, ground nutmeg, and ground allspice.
Mix everything well with your hands until all ingredients are thoroughly combined and you have a uniform mixture.
Using your hands, shape the mixture into small meatballs, about the size of golf balls. You should get approximately 20 meatballs.
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, add the meatballs to the skillet in batches, making sure not to overcrowd the pan.
Cook the meatballs for about 4-5 minutes on each side, or until they are golden brown and cooked through.
Remove the cooked meatballs from the skillet and allow them to drain on a plate lined with paper towels.
Repeat the cooking process with the remaining meatballs, adding more oil to the skillet as necessary.
Serve the Paleo Frikadeller warm with your choice of paleo-friendly sides like sautéed vegetables or a fresh salad.
Nutrition Facts
Calories |
2556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.0 g | 240% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 2978 mg | 129% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 12.8 g | ||
| Protein | 182.6 g | 365% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 242 mg | 19% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1113 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
