Frikadelle
(Frikadelle, Buletten, Fleischpflanzerln, Fleischküchle, Berliner Buletten)
Frikadeller are popular Danish and German meatballs that are usually made with ground pork, with the occasional addition of ground veal. These small meatballs have been prepared and consumed in that part of Europe for more than 200 years. The term frikadelle is German, and there are also many frikadeller sold as street food in Germany, Poland, and throughout Scandinavia.
Frikadelle are typically served with boiled potatoes and traditional creamy sauces (for example, Danish brown sauce) on the side, a dish that is usually enjoyed as a hearty weekend meal. Pickled vegetables, mustard, rye bread, potato salad and a variety of other vegetables can also be served alongside frikadeller.
However, modern versions use frikadeller in the creation of new dishes such as frikadeller sandwich or frikadeller smørrebrød.
Recipe variations
Frikadeller
READY IN 3h 45minThis is the go-to recipe for the most traditional Danish frikadeller meatballs. It calls for pork, onion, eggs, milk, and flour, a seasoning of only salt and pepper, and instructs to fry them in lard.
Pork Frikadeller with Oats
READY IN 1h 10minThis recipe is adapted from www.denmark.dk, the official website of the Kingdom of Denmark. It shows how to prepare pork frikadeller bound by oats and fried in butter, which is another classic way of preparing this dish.
Frikadelle Authentic recipe
This is the go-to recipe for the most traditional Danish frikadeller meatballs. It calls for pork, onion, eggs, milk, and flour, a seasoning of only salt and pepper, and instructs to fry them in lard.
WHERE TO EAT The best Frikadelle in the world (according to food experts)
Frikadelle festivals
