Frikadeller
Copenhagen, Denmark
Frikadeller are pan-fried Danish meatballs made from a soft mixture of minced meat, onion, egg and flour or breadcrumbs. Pork is common, and the browned exterior contrasts with a tender, savory center; they may be served with potatoes, rye bread, gravy or pickled vegetables.
Why locals eat it
They are a familiar home-style food found in lunch counters, family kitchens and traditional restaurants. Recipes vary enough that frikadeller are better understood as a Danish category than a single fixed formula, and fish versions also appear.
Local tip
Ask whether they are pork, mixed meat or fish, and pair them with something acidic such as pickles or cabbage. A serving can be filling, so share if exploring several dishes.
Typically made with
Minced pork, Minced veal, Onions, Eggs, Milk, Breadcrumbs, Salt, Pepper. Recipes vary — always check with the vendor if you have allergies.