Danish frikadeller (called Frikadellen in Germany) is one of the most popular, if not the most popular food in Denmark.
Frikadelle are nothing more than pan-fried minced meatballs that are consumed almost daily by the Danish population.
There are different versions of these meatballs throughout the countries of Scandinavia, where they are served as a main dish but also as a side dish. They’ve been a household staple for centuries and their popularity has spread across multiple European countries and beyond
How to make frikadeller
There are different ways to prepare frikadeller, although in general the main ingredients are always the same: minced pork, onions, eggs, milk, flour, salt and pepper. These meatballs can also be small or rather large.
The onion is considered to be the star ingredient of this dish as it adds a very special flavor, whether it is finely chopped, cut into long strips or even processed.
In a collection of recipes assembled in the year 1790 by the mother of Theodor Fontanes, the German author, it was discovered that the way frikadeller was prepared more than 200 years ago was quite similar to the way it is prepared today with minor variations such as the addition of beef, parsley and spices such as nutmeg and cardamom.
The trick to prevent the meatballs from drying out is to choose meat with a good proportion of fat. If the meat is too lean, the frikadeller will lose a lot of water during cooking and end up being dry. Also, if they are prepared in advance, the flavors are likely to deepen.
This dish is commonly served with boiled potatoes or homemade bread. In Germany, on the other hand, they are eaten with potato salad or on crusty bread covered with mustard, although some people choose to serve them with mashed potatoes and vegetables.
What is the origin of this recipe?
While the exact origins of this dish are not known, it is believed to have first appeared in northern Denmark and Germany. The frikadeller as we know it today dates back to at least the 18th century although it is known to have existed much earlier.
The earliest written record of them dates back to 1280 and is found in a handwritten cookbook describing meatballs consisting of pork and chicken.
Madam Mangor later mentioned in her 1837 cookbook that these “meatballs” were to be formed in a spoon and then coated in breadcrumbs or flour and fried.
Although it is a great mystery why the Danes named this dish “frikadelle”, there is a theory that suggests that this word comes from the French expression “fricasseé”. However, according to the Etymologisches Wörterbuch des Deutschen it was already recognized as a German word in the 17th century and came from the Italian frittatella, the French fricandeau and the Latin frīgere (verb to roast).
Variations
As is the case with almost all traditional recipes, there is an extensive number of versions of this dish that appeared as immigrants added their touch to the original preparation.
This dish is also very popular in Poland where it is prepared in practically the same way but is called “mielone”.
The Indonesian version is called perkedel and is derived from the Dutch preparation “frikadel”. The main ingredient of this recipe is not meat but mashed potatoes (sometimes combined with minced meat).
A very popular variation is the fiskefrikadeller which replaces the meat with fish. They are usually served with remoulade.
Traditionally these meatballs were fried in pork (or beef) fat. Nowadays, however, they are fried in clarified butter (butterschmalz), in oil or in a combination of both.
Frikadeller
Ingredients
- ½ lb ground pork
- ½ lb ground veal , about 10% fat
- 2 teaspoons salt
- 1 onion , chopped
- 1 egg , beaten
- 3 tablespoons all-purpose flour
- ¾ cup milk
- Black pepper , freshly ground
- ½ cup butter (or ½ cup / 100ml vegetable oil), for frying
Instructions
- Place the ground meat in a bowl and add the salt, then mix. It is important that the meat is kneaded continuously, for 5 minutes, before adding the other ingredients.
- Then add the egg and onion and continue kneading the mince for 2 minutes.
- Add the flour and freshly ground pepper.
- Knead the meat for 3 minutes.
- Then gradually add the milk.
- Cover the bowl with plastic wrap and let the meat rest in the refrigerator for 2 hours, kneading it 4 times during the resting time.
- Using the dose of a tablespoon, form meatballs (between 15 and 20) and place them on a dish.
- Refrigerate the meatballs for 45 minutes.
- Heat the oil or butter in a large, heavy-bottomed pan to a temperature of about 340 F (170°C) and fry the meatballs over medium heat on all sides for about 5 minutes per side.
- Place the frikadeller on a paper towel.
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Nita is the foodie blogger behind Tastesspicy. Originally from the small Island of Trinidad and Tobago in the Caribbean, she now lives in the cold Tundra of Minnesota, USA where she enjoys sharing recipes from around the world, particularly from the Caribbean featuring foods with a spicy, but flavorful flair.
Sukir says
I’m in love with these meatballs. Perfect for spaghetti.