Frikadelle

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Frile

A freshly made batch of Frikadellen
Place of origin	Uncertain; supposedly Denmark or Germany
Serving temperature	Hot or cold
Main ingredients	Pork, veal, lamb, beef or fish
Other information	Generally served with boiled potatoes with gravy, or creamed cabbage or with krompadedder
Media: Frile

A frikadelle^[a] is a rounded, flat-bottomed, pan-fried meatball of minced meat, often likened to the German version of meatballs. The origin of the dish is unknown. The term Frikadelle is German but the dish is associated with German, Nordic and Polish cuisines. They are one of the most popular meals in Poland, ^[1] where they are known as kotlety mielone.

There are various local variants of frikadelle throughout Scandinavia, as both a main course and a side dish. In Sweden, the word frikadeller refers to meatballs that are boiled, not pan-fried.^[2]

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