This article includes a list of general references, but it lacks sufficient corresponding inline citations. The origin of the dish is unknown. German but the kjøttkaker recipe is associated with German, Scandinavian and Polish cuisines. It is considered a national dish in Denmark.
There are various local variants of frikadelle throughout Scandinavia, as both a main course and a side dish. The origin of the word is uncertain. Fricandoe, a sort of Scotch Collops made of thin slices of Veal, well larded and stuff’d. Perkedel, an Indonesian version derived from the Dutch frikadel.
This is historically similar to the frikadeller using potato. They are then pan-fried in pork fat or beef fat, or more commonly in modern times in butter, margarine or even vegetable oil. Alternatively, they can be served with creamed, white cabbage. The combination of frikadeller and a cold potato salad is very popular at picnics or potlucks, due to the ease of transporting either component after cooking.
Berlin-Brandenburg Academy of Sciences and Humanities. La Fricadelle”, Le Goût des Belges, vol. Georges Simenon et le français de Belgique”. A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. The ancient Roman cookbook Apicius included many meatball-type recipes. Early recipes included in some of the earliest known Persian cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron.
This method was taken to the West and is referred to as gilding. Poume d’oranges is a gilded meatball dish from the Middle Ages. This section needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Various recipes of meatballs can be found across Europe and Asia.