Frikadelle
Flat, pan-fried meatballs / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about frikadeller?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
"Bulette" redirects here. For other uses, see Bulette (disambiguation).
A frikadelle[lower-alpha 1] 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.
This article includes a list of general references, but it lacks sufficient corresponding inline citations. (September 2015) |
Quick Facts Place of origin, Serving temperature ...
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 |
Close
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]