Frikadeller are flat, pan-fried dumplings of minced meat,
often likened to the Danish version of meatballs. They are a popular dish in
both Denmark and Germany. In Sweden, poached
quenelles are called frikadeller
and are usually served in soup.
Left: A batch of Danish meatballs, also known
Many variations of frikadeller exist but traditionally they are made of minced
pork, veal or beef, chopped onions, eggs, milk (or water), bread crumbs (or
oatmeal or flour), salt and pepper, formed into balls and flattened somewhat.
They are then pan-fried in pork fat, or more commonly in modern times in butter,
margarine or even vegetable oil.
As a main dish they are most often served with boiled white potatoes and gravy
accompanied by pickled beetroot or cooked red cabbage. Alternatively
they can be served with creamed, white cabbage.
Left: Frikadeller meat balls with cabbage in
Frikadeller are also a popular choice on the Danish lunch buffet, eaten on
rugbrød (Danish rye
bred) with red cabbage or pickle slices.
The combination of frikadeller and a cold potato salad is very popular at
picnics or potluck dinners, due to the ease of transporting either component
A common variant of frikadeller are fish frikadeller, made from a similar recipe
with minced fish instead of pork or chicken.
Lacto-ovo vegetarians can also make vegetarfrikadeller with grated
parsnip, beetroot and carrots as fake meat.