Top 7 Danish Ground Meat Dishes

Frikadeller are popular Danish and German meatballs that are usually made with ground pork, with the occasional addition of ground veal. These small meatballs have been prepared and consumed in that part of Europe for more than 200 years. The term frikadelle is German, and there are also many frikadeller sold as street food in Germany, Poland, and throughout Scandinavia. Frikadelle are typically served with boiled potatoes and traditional creamy sauces (for example, Danish brown sauce) on the side, a dish that is usually enjoyed as a hearty weekend meal. Pickled vegetables, mustard, rye bread, potato salad and a variety of other vegetables can also be served alongside frikadeller. However, modern versions use frikadeller in the creation of new dishes such as frikadeller sandwich or frikadeller smørrebrød.Expand

This traditional Danish version of the American hamburger is prepared with a thick beef patty that is served on a bun or a bread roll. It is usually accompanied by various sides and condiments such as pickles, onions, ketchup, or mustard. Due to its popularity, there is also a unique variety of the dish – a local specialty of the Jutland region – where the whole hamburger is doused in brown gravy before serving. Since their first first appearance in 1949, hamburgers have become an important part of Danish food culture, traditionally enjoyed at numerous burger bars across the country.Expand

Hakkebøf is the Danish variety of a hamburger patty made with coarsely minced beef. Pan-fried until perfectly crispy, it is typically served alongside caramelized onions and boiled potatoes, a dish often referred to as hakkebøffer med bløde løg. Since it is one of the most common and favorite dishes in Denmark, it appears in numerous versions, and the ready-made varieties are available in most grocery stores. It is believed that hakkebøf was invented in the outskirts of Copenhagen, and that the famous American hamburger was the real inspiration for its creation.Expand

This tasty Danish dish consists of pan-fried bread that is topped with a thick beef patty. It is complemented with pickled beets, onions, capers, horseradish, and a raw egg yolk. Although not much is known about its origin or name, it is a common home-cooked meal and a staple dish found on the menus of many Danish restaurants.Expand

This Danish specialty consists of thick meat patties that are typically made with minced pork or a combination of minced pork and veal. The meat patties are dipped in eggs, coated with seasoned breadcrumbs, and pan-fried in melted butter or oil until nicely colored and crispy on the outside. In Denmark, these patties are usually called krebinetter in Zealand, while in the region of Jutland, they’re known as karbonader. Although these names are often used interchangeably, and most people consider them to be the same dish, some believe that krebinetter and karbonader have their differences. According to those purists, krebinetter patties are always coated with eggs and flour or breadcrumbs, and they usually take a more oval shape as opposed to the rounder karbonader, which are sometimes left plain, with no breading before they’re fried. Typical accompaniments to these pork (or pork and veal) patties include creamy stuvede grønærter (vegetables in a white sauce), boiled vegetables such as potatoes, carrots, and peas, stewed white cabbage, and rugbrød (rye bread).Expand

Boller i karry is a traditional dish that was invented around the 1840s, when the first curry powder mix was introduced to the country. It consists of pork meatballs that are doused in a creamy curry sauce. The dish is typically served over rice. It was first regarded as an exotic dish, but soon it became incredibly popular, and today it is considered a Danish national dish. Occasionally, the meatballs are made with turkey meat, and the sauce is often mixed with cream in order to subdue the spiciness. The dish is easily prepared at home and it can be commonly found in many Danish restaurants.Expand

With an intriguing name translated as million steaks, this comforting Danish dish consists of ground beef that is stewed alongside onions and a variety of spices. The key is to break down the meat, as if it consists of a million tiny pieces, and to serve it with a rich, dark gravy. This classic Danish meal is usually accompanied by mashed or boiled potatoes and beets on the side.Expand