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
Units
Scale
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