Frikadeller: Danish Meatballs

The Danish culinary tradition is strongly linked to Nordic climate. A cuisine rich in carbohydrates, cheeses, potatoes and meat to cope with long winters. One of the tastiest and most craved dishes in Danish cuisine, a must try during a trip to Aarhus, are the Frikadeller.

Frikadeller are tasty pork meatballs cooked in a pan with Danish beer or fried in butter, so as to be crunchy on the outside and soft on the inside. They are then usually accompanied with a side dish of bitter-sweet red cabbage and boiled potatoes. These morsels are considered one of the most important dishes in Denmark, being enjoyed all year round and are often a main feature in the typical Christmas menu. The origins of this Danish meatball recipe is very old. Frikadeller were mentioned for the first time in a gastronomy book that dates back to 1280, although the recipe in question indicated to use chicken meat together with pork. It was only later, in 1837, that the actual recipe we all know was born. One of the "secrets" needed to prepare these delicious meatballs is to mix all the ingredients in the recipe together and then let the mixture rest in the refrigerator for an hour.

In the city of Aarhus you will find numerous restaurants and clubs where you can enjoy excellent Frikadeller perhaps accompanied by a fresh Danish beer. On the other hand, culture and cuisine are intrinsically linked and it is really the best way to become familiar with a place. In short, a holiday in Aarhus is not complete if you don't try these delicious meatballs. To taste this typical Danish recipe, you only have to book a flight to Denmark with Air Dolomiti!