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Jun 19, 2006 11:47 AM

Beef Fricadelle?

  • n

last night we went out to dinner and i had beef fricadelle (sp?) for my 1st time.

i had never heard of it before and the server described it as a "kicked-up meatloaf, much more flavorful or like steak tartar but cooked..." she was right on. it was very flavorful and had the same consistency. it was ontop of mashed potatoes with a side of greens.

am i the last to know about this dish?

opinions on it?

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  1. My Danish grandmother made these meatblls for us regularly. We loved them! Unfortunately, she died before I thought to watch her while she made them. I imagine any Danish or other Scandinavian cookbook will have a version.

    2 Replies
    1. re: Jeremy Newel

      My mother made these all the time as we were growing up and i have the recipe and make them every so often.

      1. re: RichK

        Would love the recipe, would you share it?

      1. My mother is Danish and made them. Recipes vary. I've found a couple on the Web. I make them with half veal and half pork; mix in about a 1/2 cup of milk to one pound of meat, then add a couple of tablespoons of white flour. Add salt and pepper and chopped onions to taste. The mix will be fairly loose, but they'll do fine dropped in a frying pan with some oil, for about 5-10 minute per side.

        1. When I lived in a small German village, I pulled out my grill and my German neighbors would make fricadelle to put on the grill. It was their version of our hamburger. They usually soaked a brotchen in milk or water and added an egg. They added some onions and shaped it into a rounded patty. They usually did not want to eat it with the buns I furnished.

          They were pretty good.

          1. Here is a basic way to make Beef Fricadelles on a railroad dining car. from the SAF&N Cookbook over a 100-years ago.


            (For Eight Persons)

            Chop fine a pound of beef and a pound of sausage meat. Add a cupful of bread crumbs, two eggs well beaten, two onions finely chopped and salt and pepper and thyme to season. Mix thoroughly, shape into small flat cakes, fry in hot fat, and serve with tomato sauce.


            3 Replies
            1. re: DiningCarMan

              You are omitting only a liberal dose of allspice and including tomato from/to the traditional Danish preparation.

              In my family, we did them as meatballs (which were allowed to flatten naturally as they browned). And the speckled pan gravy was served over rudely smashed potatoes.

              If I have the luxury of planning in advance, I will have this as my last meal on Earth.

              1. re: kaleokahu

                I took your advice and added the tomato, plus a liberal dose of allspice. You are right, it is better... Have yet to master making speckled pan gravy served over rudely mashed potatoes.


                1. re: DiningCarMan

                  *Added* the tomato or nixed it? My prep eschews tomato.