There’s something so comforting about a well-made meatball, and trust me, these German Frikadellen are about to change your meatball game forever. These hearty, flavorful patties are a perfect blend of savory spices, juicy meat, and crispy outsides. Whether you serve them with a side of creamy potatoes, a simple salad, or on their own, they’re guaranteed to bring some serious flavor to your table.
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Why You’ll Love German Meatballs (Frikadellen)
This dish isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for busy weeknights or as a standout dish at gatherings. Imagine coming home after a long day, knowing you can whip up something delicious and comforting in no time. Or envision serving this at a party, where guests ask for the recipe before the night ends.
Budget-Friendly: Uses ingredients you likely already have in your kitchen. No need for exotic items; this dish proves that simple ingredients can create extraordinary flavors. It’s perfect for when you’re trying to stick to a budget but still want something hearty and satisfying.
Quick and Easy: Straightforward steps that even beginners can follow. If you’re someone who usually avoids complex recipes, this one is for you. It’s designed to be foolproof, so you can enjoy cooking without stress.
Customizable: Easy to tweak with different flavors to suit your preferences. For example, if you love bold flavors, add a pinch of cayenne or smoked paprika. Prefer something milder? You can adjust the seasoning to make it kid-friendly.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients
Here’s the magic of these German meatballs—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts. Let’s break it down:
Ground Beef or Pork: The heart and soul of the dish. The beef or pork adds juiciness and flavor, making every bite deliciously tender.
Onion: Fresh, finely chopped onions bring an aromatic sweetness that complements the meat beautifully.
Breadcrumbs: They help bind everything together, giving the meatballs the perfect texture—firm but tender.
Egg: The egg works as a binder and adds moisture, ensuring your meatballs hold together while staying juicy.
Spices: A simple blend of salt, pepper, and nutmeg infuses the meatballs with rich, savory flavor.
Fresh Parsley: Adds a burst of freshness and color, enhancing the dish’s aroma and overall appeal.
Butter or Oil: For frying, butter or oil creates that golden, crispy crust that takes these meatballs to the next level.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
1. Preheat Your Pan: Start by heating a large skillet over medium heat. Add butter or oil to the pan, letting it melt and coat the surface. This will ensure your meatballs cook evenly and get that irresistible crispy crust.
2. Combine Ingredients: In a large bowl, mix together the ground meat, finely chopped onion, breadcrumbs, egg, parsley, salt, pepper, and nutmeg. Stir until everything is well combined, but be careful not to overwork the meat, or the meatballs could become tough.
3. Form the Meatballs: Using your hands, scoop out portions of the mixture and roll them into balls, about the size of a golf ball. If you prefer a slightly different shape, you can make them into oval patties as they traditionally are in Germany.
4. Cook to Perfection: Once the pan is hot, carefully add the meatballs, making sure not to overcrowd the pan. Fry them for about 4-5 minutes per side, or until they’re golden brown and cooked through. If needed, cook in batches to ensure each meatball gets that crispy edge.
5. Finishing Touches: Remove the meatballs from the pan and place them on a paper towel-lined plate to drain any excess fat. This step helps keep them crispy while also making clean-up easier.
6. Serve and Enjoy: Serve warm with your favorite sides, whether it’s mashed potatoes, sauerkraut, or a simple salad. These meatballs are sure to be the star of the meal!
Nutrition Facts
Servings: 4
Calories per serving: 320
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
How to Serve German Meatballs (Frikadellen)
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Fresh Salads: Pair it with a crisp green salad dressed with a light vinaigrette for a refreshing contrast to the dish’s rich flavors.
Crusty Bread: Serve with warm, crusty bread to soak up any delicious sauces or juices. Garlic bread or a simple baguette works wonderfully.
Creamy Accompaniments: Add a dollop of sour cream, Greek yogurt, or a creamy dip to complement the dish’s flavor profile.
Vegetable Sides: Roasted vegetables, like carrots, zucchini, or asparagus, are excellent pairings that add color and nutrients to the meal.
As a Standalone: Sometimes, this dish is hearty enough to enjoy on its own. Simply garnish with fresh herbs like parsley or cilantro for a finishing touch.
Presentation matters too! Serving the dish in a beautifully arranged platter can elevate the dining experience. Add a sprinkle of fresh herbs or a drizzle of olive oil for that extra pop.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: Save time by chopping and measuring ingredients the night before. Store them in airtight containers in the fridge to keep them fresh.
Spice It Up: Experiment with spices like cumin, turmeric, or chili flakes to give the dish a unique twist.
Dietary Adjustments: If you’re catering to specific dietary needs, swap ingredients like regular flour for gluten-free alternatives or dairy products for plant-based options.
Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat gently to preserve the dish’s texture and flavor.
Double the Batch: This recipe freezes beautifully, so consider making a double batch. Having a homemade meal ready in the freezer can be a lifesaver on busy days.
FAQ Section
Q1: Can I substitute pork with beef for the meatballs?
A1: Absolutely! You can use beef, pork, or even a mixture of both. The flavor will change slightly, but it’ll still be delicious.
Q2: Can I make this dish ahead of time?
A2: Yes! You can make the meatballs a day ahead and store them in the fridge. Just heat them up in the skillet or oven before serving.
Q3: How do I store leftovers?
A3: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop them in the skillet for a few minutes to regain that crispy texture.
Q4: Can I freeze this dish?
A4: Yes! Freeze the cooked meatballs in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
Q5: What’s the best way to reheat these meatballs?
A5: The best way to reheat is in the skillet over medium heat. Add a touch of oil to get them crispy again.
Q6: Can I double the recipe?
A6: Of course! Simply double the ingredients and follow the same cooking steps. You can also freeze the extra for later.
Q7: Can I use different herbs in the meatballs?
A7: Definitely! You can experiment with thyme, rosemary, or even oregano for a different flavor profile.
Q8: Are these meatballs spicy?
A8: Not at all! These meatballs have a mild flavor, but you can add a pinch of cayenne or paprika if you prefer some heat.
Q9: Can I bake the meatballs instead of frying them?
A9: Yes, you can bake them at 375°F for about 20 minutes, flipping halfway through. This will give them a different texture but still be delicious.
Q10: Can I serve this with something other than potatoes?
A10: Absolutely! These meatballs pair wonderfully with rice, steamed vegetables, or even a hearty stew.
Conclusion
There you have it—German Meatballs (Frikadellen) are a savory, comforting dish that’s sure to bring smiles around the table. Whether you’re looking for something quick and easy or a dish to impress your guests, these meatballs hit the spot. So go ahead, give it a try—you won’t regret it!
Print
German Meatballs (Frikadellen)
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Course
- Method: Pan-Frying, Baking
- Cuisine: German, European
Description
Frikadellen, also known as German meatballs, are a beloved beer hall classic and a staple in German households. These flavorful meat patties, made with a mix of ground beef and pork, are seasoned with marjoram, caraway seeds, and mustard for an authentic taste. Serve them with mashed potatoes, fries, or as an appetizer with mustard for dipping!
Ingredients
Meatballs:
- 2 slices sourdough or white bread (1–2 days old, crust removed if thick)
- 1 medium onion, finely diced
- 2 medium garlic cloves, minced
- 1 tbsp olive oil
- 1 lb ground beef
- 8 oz ground pork
- 3 tbsp fresh parsley, chopped
- 1 tbsp German or spicy mustard
- 1 tsp salt
- 1 tsp dried marjoram
- 1 tsp Worcestershire sauce (or Maggi seasoning)
- 1/2 tsp white pepper
- 1/2 tsp paprika
- 1/2 tsp caraway seeds, crushed
- 1 egg, beaten
- 1/4 cup milk
- 6 to 8 tbsp vegetable oil (for frying)
Instructions
Prepare the Meat Mixture:
- Process the bread in a food processor until it becomes rough breadcrumbs. Place in a large bowl.
- Heat olive oil in a skillet over medium heat. Sauté the onions and garlic until softened and golden. Let cool.
- In the large bowl, add ground beef, ground pork, parsley, mustard, salt, marjoram, Worcestershire sauce, white pepper, paprika, and caraway seeds to the breadcrumbs. Add the cooled onions.
- Add the beaten egg and mix gently with your fingertips.
- Pour in 3 tbsp milk and mix gently. If the mixture is too dry, add a little more milk.
- Take a small piece of the mixture and sauté it in the skillet to taste-test. Adjust seasoning if necessary.
Shape and Chill:
- Flatten the meat mixture in the bowl and divide into four equal portions. Shape 6 meatballs from each section, gently pressing them into a patty shape.
- Place them on a wax paper-lined baking sheet. Chill in the fridge before cooking, or freeze half for later use.
Cooking the Meatballs:
- Preheat oven to 350°F (175°C).
- Heat vegetable oil in a cast iron skillet over medium heat. Brown the meatballs on both sides for about 6 minutes total. Avoid scorching.
- Transfer the meatballs to a baking sheet and bake for 7-9 minutes, until fully cooked. Internal temperature should reach 160-165°F (71-74°C).
- Sprinkle with fresh parsley and serve hot.
Notes
- Serve with mashed potatoes, fries, or on a crusty roll with mustard.
- Maggi seasoning can be used instead of Worcestershire sauce for a more traditional German flavor.
- Freezing Tip: Freeze uncooked patties on a tray, then transfer them to a freezer bag for easy future meals.
Nutrition
- Serving Size: 2 meatballs
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg