Traditional Frikadellen (German Meatballs)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
483 kcal
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Course
Main Course
Traditional Frikadellen (German Meatballs)
Description
Traditional Frikadellen combine half a pound each of ground beef and pork with soaked white bread, finely chopped onions, garlic, and a range of aromatic spices such as marjoram, paprika, ginger, mace, coriander, and cardamom. The onions are sautéed until soft and add moisture and sweetness to the meat mixture.
The bread is soaked in warm water or milk to soften before being squeezed out and mixed with the meat and spices. Kneading the mixture thoroughly ensures a smooth texture and helps the meatballs bind firmly. After shaping into patties and chilling for at least 30 minutes, they are pan-fried first on high heat to develop a browned crust, then cooked over medium heat until fully cooked through.
These meatballs are versatile in German cuisine and can be served as a main dish alongside potatoes or bread. The recipe allows prepping the meat mixture or formed patties a day ahead for enhanced flavor or convenience. Frikadellen freeze well and can be reheated simply when needed, maintaining their juicy texture.
Ingredients
- 1/2 pound ground beef , 80% recommended for moist Frikadellen; no leaner than 92%
- 1/2 pound ground pork
- 1 medium yellow onion , very finely chopped
- 2 lices white bread can also use fresh croutons and let them sit out a day); For gluten free use GF bread, slightly stale
- 1/4 cup water warm, or milk
- 1 large egg
- 1 clove garlic , minced
- 1/4 cup parsley chopped, fresh
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper freshly ground
- 1 teaspoon yellow mustard prepared
- 1 teaspoon marjoram dried
- 1 teaspoon paprika sweet, Hungarian
- 1/2 teaspoon ground ginger
- 1/4 teaspoon mace ground
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cardamom
- 3 tablespoons olive oil
- 1 tablespoon butter
Instructions
- Break the bread up into small pieces, place them in a small bowl and pour water/milk over them and let them soak for 15 minutes while you're preparing the other ingredients. Squeeze out any excess liquid.
- Heat some oil or butter in a frying and saute the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.
- Place all of the ingredients (except for the olive oil and butter) in a large bowl along with the onion mixture and the soaked bread. Use your hands to thoroughly knead the mixture until well blended and the meat is smooth. The more you knead it, the better the results. Form the meat mixture into balls according to desired size and slightly flatten them. Cover and chill the patties in the fridge for at least 30 minutes.
- Heat the olive oil and butter in a frying pan. Once hot add the Frikadellen / Frikadeller and fry on both sides on higher heat until nicely browned, then lower the heat and continue to fry over medium heat until cooked through according to desired doneness. Traditionally served with potato salad or a crusty bread roll slathered with mustard. See blog post for other serving ideas.
Notes
- You can prepare the meat mixture up to one day in advance and refrigerate to deepen flavors before forming patties.
- Formed patties may be kept chilled until cooking or frozen for up to three months in airtight packaging.
- To reheat frozen Frikadellen, thaw completely and warm in the microwave, oven, or pan without overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Calories | 483kcal | 24% |
| Carbohydrates | 10g | 3% |
| Protein | 23g | 46% |
| Fat | 39g | 60% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 141mg | 47% |
| Sodium | 987mg | 41% |
| Potassium | 422mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 726IU | 15% |
| Vitamin C | 8mg | 9% |
| Calcium | 70mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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