German Meatballs
Juicy German meatballs, seasoned classically and pan-fried until golden brown, are a true delight for the whole family. Perfect as a hearty main course with side dishes.
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Introduction
German cuisine is rich in hearty and delicious dishes, and Frikadellen, also known as German Meatballs or "Buletten," are undoubtedly a shining example. These juicy meat patties are much more than just ground meat balls; they are a piece of culinary tradition that holds a firm place on the tables of many German families. Whether as a quick lunch, a hearty dinner, or even cold as a snack, Frikadellen are a versatile delight. Their popularity is due not only to their irresistible taste but also to their simple preparation and the ability to prepare them excellently in advance. They embody typical German home cooking that simply makes you happy and brings back childhood memories. With this recipe, you'll succeed in making authentic Frikadellen that are crispy on the outside and tender on the inside—a true feast for the palate that warms the heart and soul and is easy to prepare.
Ingredients
- 500 g Mixed ground meat
- 1 Onion
- 1 Egg
- 1 Stale bread roll
- 100 ml Milk or water (for soaking)
- 1 EL Mustard (medium hot)
- 1 TL Salt
- 0.5 TL Freshly ground black pepper
- 2 EL Vegetable oil (for frying)
- Frische Petersilie (zum Garnieren) Fresh parsley (for garnish)
Instructions
- Soak the stale bread roll in milk or water for about 10 minutes, then squeeze it out well. Finely dice the onion.
- In a large bowl, thoroughly mix the ground meat, squeezed bread roll, diced onion, egg, mustard, salt, and pepper. This works best with your hands.
- Form about 8-10 equally sized, flat meatballs from the mixture. Make sure they are not too thick so they cook evenly.
- Heat a large pan over medium-high heat with vegetable oil. Once the oil is hot, place the meatballs in it.
- Fry the meatballs for about 4-6 minutes per side until golden brown and crispy. Reduce the heat if necessary to prevent burning and ensure they are cooked through.
- Remove the cooked meatballs from the pan and drain them on paper towels to remove excess fat.
- Serve hot, optionally garnished with fresh parsley. Traditionally, mustard and potato salad are excellent accompaniments.
Nutrition
Tips & Variations
- Substitute mixed ground meat with beef or pork for different flavor profiles.
- Add grated cheese or fine herbs like marjoram to the ground meat for extra flavor.
- Prepare a larger batch and freeze the uncooked Frikadellen individually.
- Pair them with potato salad, fried potatoes, or a fresh green salad.
- Ensure Frikadellen are not too thick for even cooking, preventing a raw center.
Frequently Asked Questions
- Can I substitute the bread roll with breadcrumbs?
- Yes, you can use about 3-4 tablespoons of breadcrumbs instead of the soaked bread roll. Mix them directly into the ground meat mixture.
- How long do Frikadellen last in the refrigerator?
- Cooked Frikadellen stay fresh for 2-3 days in the refrigerator in an airtight container. They also taste excellent cold.
- My Frikadellen fall apart in the pan, why is that?
- This often happens due to insufficient binding. Make sure to squeeze out the bread roll well and knead all ingredients thoroughly until a homogeneous mixture forms.
- Can I cook Frikadellen in the oven?
- Yes, for a lower-fat option, you can bake them at 180°C (350°F) for about 20-25 minutes until cooked through and lightly browned.