A frikadelle (plural in German: frikadellen, plural in Danish: frikadeller) is a rounded, flat-bottomed, pan-fried meatball of minced meat, often likened to the German and/or Danish version of meatballs. The origin of the dish is unknown. The term is German but the dish is associated with German, Scandinavian and Polish cuisines. It is considered a national dish in Denmark. They are one of the most popular meals in Poland, they are known as . In Norway, the dish is known as , and in Sweden as . There are various local variants of frikadelle throughout Scandinavia, as both a main course and a side dish. In Sweden, the word refers to meatballs that are boiled, not pan-fried. Etymology The origin of the word is uncertain. According to the , (pl. ) can be found end of the 17th century in German, and is related to the Italian , French , and Latin ('to roast'). Other variants used in Germany are , , , , and /Grilletta as well as the Austrian . It may be derived from , a dish of sliced veal, larded with pork fat. In the (1837) is defined as, "In Belgium, a ball of minced, cooked meat" and a separate word, , is defined as . And in Phillips's New World of Words (1706) it is defined as "Fricandoe, a sort of Scotch Collops made of thin slices of Veal, well larded and stuff'd." The Oxford English Dictionary defines fricandele (variation fricadelle) as a "quasi-French form of fricandeau". Other variations Denmark In Denmark, traditionally, they are made from minced veal, pork or beef (or a blend of two of these meats); chopped onions; eggs; milk (or water); bread crumbs (or oatmeal or flour); salt; and pepper; then formed into balls by using a tablespoon to get the right size and flattened somewhat. They are then pan-fried in pork fat or beef fat, or more commonly in modern times in butter, margarine or even vegetable oil. Another popular variation is replacing the meat with fish (mostly cod, but sometimes cod and salmon) as the main ingredient and often served with remoulade. As a main dish, they are most often served with boiled white potatoes and gravy () accompanied by pickled beetroot or cooked red cabbage. Alternatively, they can be served with creamed, white cabbage. Frikadeller are also eaten on ryebread (rugbrød) with red cabbage or pickle slices