Dish

Frikadeller

Frikadeller are a popular dish in Denmark, often served as a main course for lunch or dinner. The meatballs are made by mixing ground pork with finely chopped onions, eggs, and flour. The mixture is then shaped into small balls and fried until cooked through. Frikadeller are typically served with a side of potatoes and a salad. They are a hearty and flavorful dish that is perfect for a cold winter day.

European cuisine› Northern European cuisine› Nordic cuisines› Danish cuisine

Meat Dish› Ground Meat Dish› Meatballs

Origins and history

Frikadeller are a traditional Danish dish that has been enjoyed for generations. They are often served at family gatherings and celebrations.

Dietary considerations

Frikadeller are not suitable for vegetarians or those who do not eat pork. They may also contain gluten if flour is used in the recipe.

Variations

There are many variations of Frikadeller, with different regions and families having their own unique recipes. Some recipes call for the addition of grated vegetables such as carrots or zucchini, while others use different spices or types of meat. Some recipes also call for the meatballs to be baked instead of fried.

Presentation and garnishing

Frikadeller can be presented on a bed of potatoes, with a side of salad and a sprinkle of fresh herbs such as parsley or dill. They can also be garnished with a dollop of sour cream or a drizzle of olive oil.

Tips & Tricks

When making Frikadeller, it is important to use high-quality pork and to finely chop the onions to ensure that they are evenly distributed throughout the meatballs. It is also important to fry the meatballs until they are cooked through, but not overcooked or dry.

Side-dishes

Frikadeller are typically served with a side of potatoes and a salad. Other side dishes that pair well with this dish include roasted vegetables, sautéed mushrooms, or a simple green salad.