German meatballs, known as “Frikadellen,” are a beloved dish in German cuisine and can be found in homes and restaurants throughout the country. I’d like to introduce you to a simple German meatballs recipe, which I prefer.
Ingredients and Preparation:
German meatballs are typically made from a mixture of ground pork, beef, or a combination of both. The meat is combined with ingredients like eggs, breadcrumbs, finely chopped onions, salt, pepper, and often other seasonings like nutmeg or mustard. The mixture is then shaped into thick, flat patties, which are pan-fried until they are golden brown and cooked through.
As a child, my parents sometimes bought ready-made meatballs from the supermarket and fried them in a pan. They bought ready-made meatballs, as they were unfamiliar with the traditional German way of preparation. They were served with fries and ketchup – the gourmet dining experience of my youth! 😀
The texture of Frikadellen is both tender and juicy on the inside and slightly crispy on the outside. While the basic recipe remains relatively consistent, regional variations exist, allowing for creativity in seasoning and presentation.
Serving and Accompaniments:
Frikadellen are often served as a main course with mashed potatoes, sautéed vegetables, or cabbage salads. They might also be enjoyed with gravies or various types of mustard. In more casual settings, they can be found in sandwiches or as part of a picnic spread.
Cultural Significance:
Frikadellen hold a special place in German culinary tradition and are often associated with home cooking and comfort food. They are a common dish at family gatherings and are enjoyed by people of all ages. Many families have their own cherished recipes, passed down through generations.
These meatballs are also found in other Northern European cuisines, often with slight variations in ingredients or preparation methods.
Let’s see how you can replicate the perfect meatballs at home!
German meatballs recipe (Frikadellen)
Ingredients
- 500 g minced meat half beef half pork
- ½ wheat bread roll
- milk
- 1 onion
- 1 egg
- 2 tbsp chopped parsley fresh
- 1 tbsp mustard
- 1½ tsp salt
- ½ tsp black pepper
- pinch nutmeg
Instructions
- Soak an old bread roll in milk.
- In a large bowl, combine the ground meat, chopped onion, egg, soaked bread roll, salt, pepper, nutmeg, mustard and parsley.
- Use your hands to thoroughly mix the ingredients until well combined.
- Shape the mixture into patties.
- In a large skillet, heat the vegetable oil or butter over medium-high heat.
- Fry the patties for about 4-5 minutes on each side, or until they are browned on the outside and cooked through.
- Serve the meatballs hot, typically with potatoes, salads or as part of a sandwich with mustard.
Add comment