Frikadelle facts for kids

Quick facts for kids
Frikadelle

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

A frikadelle is a type of meatball that is round and flat. It's usually made from minced meat and cooked in a pan. People often think of it as the German or Danish version of a meatball.

We don't know exactly where frikadelles first came from. The word "frikadelle" is German. But this tasty dish is popular in Germany, Scandinavia, and Poland. In Poland, they are called kotlety mielone and are a very popular meal.

There are many different kinds of frikadelles across Scandinavia. They can be a main meal or a side dish. In Sweden, the word frikadeller means meatballs that are boiled, not fried.

What's in a Name?

The exact origin of the word "frikadelle" isn't fully known. Some experts believe it appeared in German around the late 1600s. It might be linked to the French word fricandeau. This French word described a dish of thin slices of veal.

In Germany, frikadelles have many other names. Some of these include Boulette, Fleischpflanzerl, and Fleischküchle. In Austria, they are called Faschiertes Laibchen [de].

Different Kinds of Frikadelles

Danish Frikadelles

Perkedel, an Indonesian version derived from the Dutch frikadel. This is historically similar to the frikadeller using potato.

In Denmark, frikadelles are usually made from veal, pork, or beef. Sometimes they use a mix of these meats. They also add chopped onions, eggs, milk, and bread crumbs. Salt and pepper are added for flavor.

The mixture is shaped into small, flat balls using a spoon. Then, they are pan-fried until golden brown. People often use butter, margarine, or vegetable oil for cooking.

A popular Danish variation is fiskefrikadeller. These are made with fish instead of meat, usually cod or a mix of cod and salmon. They are often served with remoulade sauce.

When eaten as a main meal, Danish frikadelles usually come with boiled white potatoes and gravy. They might also have pickled beetroot or cooked red cabbage. Another way to eat them is with creamy white cabbage.

Frikadelles are also great on rye bread (rugbrød) as an open-faced sandwich. They are topped with red cabbage or pickle slices. This is a traditional Danish smørrebrød.

Frikadelles with a cold potato salad are perfect for picnics. They are easy to transport after cooking.

Indonesian Frikadel

The frikadel also made its way to Indonesian cuisine. This happened because of Dutch cuisine influences. In Indonesia, they are called perkedel.

However, the main ingredient for perkedel is not meat. Instead, it's usually mashed potato. Sometimes, a little bit of ground meat or corned beef is mixed in. The potato mixture is shaped into flat, round patties. Then, they are dipped in egg yolk and deep-fried.

Besides mashed potato, perkedel can also be made with other ingredients. These include chili peppers, spring onion, shrimp, corn, or mashed tofu.

See also

In Spanish: Frikadeller para niños