frikadeller
Sign in to saveA '''''' 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 is German but the dish is associated with German, Nordic and Polish cuisines. They are one of the most popular meals in Poland, where they are known as (literally "ground cutlets") or regionally ("schnitzels").
Key facts
- Food.name_lang
- de
- Food.name_italics
- true
- Food.image
- Frikadeller.jpg
- Food.image_size
- 300px
- Food.caption
- A freshly made batch of Frikadelles
- Food.country
- Uncertain;supposedly Denmark or Germany
- Food.served
- Hot or cold
- Food.main_ingredient
- Pork, veal, lamb, beef or fish
- Food.other
- Generally served with boiled potatoes with gravy, or creamed cabbage
via Wikipedia infobox
Article
9 sectionsContents
- Etymology
- Other variations
- Denmark
- Indonesia
- South Africa
- See also
- Explanatory notes
- References
- External links
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 is German but the dish is associated with German, Nordic and Polish cuisines. They are one of the most popular meals in Poland, where they are known as (literally "ground cutlets") or regionally ("schnitzels").
There are various local variants of frikadelle throughout Scandinavia, as both a main course and a side dish. In Sweden, the word refers to meatballs that are boiled, not pan-fried.