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Frikadelle
 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (September 2015) |
 A freshly made batch of Frikadelles | |
| 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 |
A frikadelle[a] is a rounded, flat-bottomed, pan-fried meatball of ground 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 (literally "ground cutlets").
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]
Cite error: There are <ref group=lower-alpha> tags or {{efn}} templates on this page, but the references will not show without a {{reflist|group=lower-alpha}} template or {{notelist}} template (see the help page).
- ^ Edyta (2022-05-09). "Polish Meatballs (aka Kotlety Mielone)". Eating European. Retrieved 2023-06-04.
- ^ "frikadell | SAOB" (in Swedish). Retrieved 2021-12-22.
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