Frigadellan German Meatballs Recipes

GERMAN MEATBALLS (FRIKADELLEN)

Steps:

• Add the ground meat, diced onion, cracked egg, breadcrumbs, mustard, paprika, salt, and pepper to a bowl.
• Mix everything together for a few minutes with your clean hands until the ingredients are thoroughly mixed and stay together when you form a rough ball in your hand. The consistency is important to stop the meatballs from falling apart later. If the mixture feels too wet/sticky, add a few more breadcrumbs.
• Form approximately 8 meatballs that are slightly smaller than the size of your palm. Slightly flatten off the top and the bottom of the meatball so that they are not a fully rounded ball. Make sure that the meatballs are roughly the same size so that they'll be done frying at the same time.
• Heat approximately 1-2 tablespoons of butter (depending on your pan size) in a large frying pan. Once the butter is melted and hot, add (some) of the meatballs and fry them on medium-low heat for approximately 7-10 minutes until the bottom is browned.
• Then flip the meatballs over and fry them from the other side. Remove them from the heat once the meatballs are fully cooked through.
• These meatballs can be served with many different side dishes. Classic choices are potato and pasta salad, mashed potatoes with gravy, fried potatoes, or a simple slice of bread and mustard.

FRIKADELLEN RECIPE - MEAT BALLS (GERMAN)

Steps:

• Cut the onion into very small cubes. Heat a pan on medium and fry the onions with some oil until they are cooked through and slightly brown.
• Place the roll in a small bowl with water and let soak.
• Meanwhile put the ground beef in a larger bowl, add salt, spices, herbs, mustard, tomato paste and if it matches with the rest of the menu also some garlic. Make sure you use enough salt, it tends to disappear during the cooking process!
• Take the soaked roll and squeeze in our hands to remove most of the water. Then add to the bowl with the ground beef.
• The onions should be ready be now, add them to the bowl.
• Next add the egg.
• Mix everything very well - works best with hands!
• Heat some oil in a large pan.
• Form about 8 Frikadellen / meat balls in about the size of your palm, don't make them flat like a UFO but also not to round.
• Add the Frikadellen / meat balls to the pan and reduce the heat to medium so they won't burn.
• Let fry from both sides for about 10 minutes, test on one Frikadelle / meat ball if it is cooked through.
• Remove the Frikadellen / meat balls from the pan and keep them warm if you plan to make a gravy: Add some beef broth to the empty pan and bring to a boil. The residue in the pan will give a lot of taste. Take some sour cream and add to the pan, decrease the heat and stir. Add salt and pepper to taste
• If you don't feel confident about making the gravy, try "Rahm Soße"! You can buy it i.e. at online German Deli and makes a delicious gravy with just the right consistency.

DANISH MEATBALLS (FRIKADELLER)

Steps:

• Mix together all ingredients using hands in a big bowl. To get the right consistency it is important that all ingredients get well mixed and gets softened a bit. I would say that you should knead for around 5 minutes.
• Form into meatballs according to the size you prefer. In Denmark meatballs used for dinner is the size of the palm of your hand, and lunch meat balls are about half of that. (Quantity for this recipe is based on dinner meatballs).
• Heat a non-stick pan to medium-hot and place the meatballs in the pan. If you feel they stick too much to the pan, you can add a bit of butter to the pan (not oil). Turn the meatballs with a fork once they have started to brown. Keep turning them every 4 min or so being careful that they do not brown too much. Cook for approx 15-20 min until cooked through.
• Serve with a potato salad, mashed potatoes or cooked potatoes with a white milk based gravy.

GERMAN HAMBURGERS (FRIKADELLEN)

Steps:

• Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
• Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
• Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.

FRIKADELLER (DANISH MEATBALLS)

Steps:

• Mix the veal and pork together in a bowl, and stir in the milk, onion, and egg. Mix the bread crumbs into the meat. Sprinkle in the flour, and knead well to mix. Stir in the seltzer water, season to taste with salt and pepper, and mix well. The mixture should be very moist, but not dripping.
• Chill the meat mixture for 15 to 30 minutes in the refrigerator, to make the meatballs easier to form.
• Heat the margarine in a large skillet over medium heat.
• To form meatballs, scoop up about 2 1/2 tablespoons of meat mixture with a large spoon, and form the mixture into a slightly flattened, oval meatball about the size of a small egg. Place the meatballs into the heated skillet, and fry for about 15 minutes per side, until the meatballs are well-browned and no longer pink in the center.

MA B'S FRIKADELLEN (GERMAN MEATBALLS) RECIPE - (4.5/5)

Steps:

• Mix all ingredients together, except bread crumbs. Roll mixture into whatever size balls that you would want. Then roll the balls in bread crumbs and the cook in oil, until browned.

GERMAN MEATBALLS WITH SAUERKRAUT

Steps:

• In a mixing bowl, combine ground beef and pork, onion, breadcrumbs, parsley, salt, pepper, garlic, Worcestershire, egg, and milk.
• Shape into 1½" to 2" meatballs, and chill until set.
• Heat the oil in a large skillet, and brown the meatballs on all sides.
• Remove meatballs, and drain fat from pan, leaving browned bits in bottom.
• Add sauerkraut and juice to skillet, and top with meatballs.
• Cover and simmer for 15-20 minutes or until meatballs are done.
• Add water or wine if necessary to keep sauerkraut moist.
• Sprinkle with parsley for garnish.
• Serve with buttered boiled potatoes.