Frikadeller are flat, pan-fried meatballs of minced meat, often likened to the Danish version of meatballs. The origin of the dish is unknown but frikadeller are most often associated with Danish cuisine specifically or Scandinavian cuisine in general. Besides Denmark, frikadeller are a popular dish in much of Europe, especially Germany, where they are known as Frikadellen, Buletten, Fleischküchle or Fleischpflanzerl, and Austria, where they are known as Faschierte Laibchen. Through cultural exchange with the aforementioned countries, frikadeller have also entered national cuisines of other European countries such as Faroe Islands, Norway, Poland, the Czech Republic, Slovakia, Slovenia, Croatia, Russia, Estonia, Ukraine, Latvia, the Netherlands, Lithuania, Serbia as well as South Africa, where they form part of the Afrikaner culinary heritage.
There are various local variants of frikadeller throughout Europe, as both a main course and a side dish. In Sweden, poached quenelles are called "frikadeller"; they are often served in a soup. In Hungary, Slovenia and Croatia, the dish is called "fasírt" or" faširanci" (alteration of the Austrian name ) and it is often served with stews, such as the Hungarian "főzelék".
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