Frikadeller
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Frikadeller (pronounced frek-ka-delluh) are the Danish version of meatballs, and a popular dish in Denmark and Germany.
Many variations of frikadeller exist but traditionally they are made of ground pork, veal or beef, chopped onions, eggs, milk, bread crumbs, 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 almost universally served with boiled white potatoes and gravy (brun sovs) accompanied by pickled red beetroot or cooked red cabbage. Alternatively they can be served with creamed, white cabbage.
Frikadeller are also a popular choice on the Danish lunch buffet, eaten on rugbrød 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 after cooking.
- See also: Cuisine of Denmark
