Mormor’s gluten-free Danish Meatballs (Frikadeller)

These gluten-free Danish meatballs are a big favorite in our house, not only because they taste so great, but because they also remind of us mormor (my kids’ Danish grandmother). Pure comfort, all around.

I had to slightly adapt the recipe to make it gluten- and dairy-free. Also, it is traditional to use ground veal, but its not usually possible to find humanely raised veal in the states, so I either use ground beef or omit the beef altogether and use all pork.

The fun part, is the addition of seltzer water which gives the meatballs a nice “fluffiness.”


1/2 pound ground beef
1/2 pound ground pork
1/4 cup milk of choice (I use almond milk)
1/4 cup finely grated onion (substitute chives for low FODMAP)
1 egg
1/4 – 1/2 cup almond flour
1/4 cup seltzer water
healthy pinches of salt and pepper
olive oil for frying


Mix the beef and pork together in a bowl. Add the milk, onion, egg and 1/4 cup of the almond flour. Using your hands to knead the mixture is the best method, but using a couple of wooden spoons can work well, too.   

Stir in the seltzer water, salt and pepper, and mix well. The mixture should be moist, but not dripping wet. Adjust the consistency by adding more milk or almond flour as needed. Chill for 15 to 30 minutes.

Scoop 2 1/2 tablespoons of the mixture with a large spoon, and form into a slightly flattened oval (taller than a “patty” but flatter than a “ball”).

Heat the oil in a large skillet over medium heat. Saute the meatballs for 10- 15 minutes per side, until they are browned and no longer pink in the center.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Back to Top