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Classic Frikadellen (German Meatballs)

🇩🇪 Germany

Servings: 4 Prep: 10 minutes Cook: 20 minutes Total: 30 minutes

Ingredients

  • 500 g mixed ground meat (beef and pork)
  • 10 g fresh flat-leaf parsley
  • 2 tbsp breadcrumbs
  • 1 egg, size M
  • 1 medium onion
  • 1 tsp salt
  • 1 tsp medium-hot mustard
  • 2 tsp mild paprika powder
  • 1 tsp dried marjoram
  • 1 pinch freshly grated nutmeg
  • 1/4 tsp black pepper
  • 1 tbsp vegetable oil (sunflower or rapeseed, for sautéing the onion)
  • 1 tbsp clarified butter (for frying the meatballs, or vegetable oil as alternative)

Steps

  1. Finely dice the onion. Wash the parsley and finely chop the leaves.
  2. Heat 1 tbsp vegetable oil in a small pan and sauté the onion until softened.
  3. In a bowl, whisk together the egg, salt, mustard, paprika, marjoram, pepper, and nutmeg.
  4. In a large bowl, combine the ground meat with the sautéed onion, chopped parsley, breadcrumbs, and the egg-spice mixture.
  5. Mix everything with damp hands or a spoon until well combined, then shape into meatballs (patties) of your preferred size.
  6. Heat 1 tbsp clarified butter in a large pan and fry the meatballs over medium-high heat for about 10 minutes total, turning occasionally until browned and cooked through.
  7. Serve warm or cold.

Notes

For a breadless variation, soak 60 g white bread cubes in 80 ml milk instead of using breadcrumbs. Avoid turning the meatballs too often while frying to help them hold their shape.

Source: emmikochteinfach.de