Make Mouthwatering German Meatballs (Frikadellen) Recipe Today

Crispy, golden-brown german meatballs dance on the edge of comfort and culinary adventure, promising a delightful twist to your dinner routine.

Juicy ground meat mingles with herbs and spices, creating a symphony of flavors that whispers of traditional kitchens.

Generations of home cooks have perfected these savory delights, passing down secrets from one generation to the next.

Rich aromas will fill your kitchen, tempting everyone nearby with their irresistible appeal.

Perfectly seasoned and pan-fried, these meatballs bring a touch of germany’s hearty cuisine right to your plate.

Imagine serving these beauties with a side of tangy potato salad or fresh crusty bread.

German Meatball (Frikadellen) Versions

• Gluten-Free Frikadellen: Replace wheat bread with gluten-free breadcrumbs or almond flour for a celiac-friendly version that maintains the authentic German meatball texture.
• Low-Carb Protein Powerhouse: Substitute breadcrumbs with ground pork rinds or crushed cauliflower rice, reducing carbohydrates while keeping the rich, savory flavor profile.
• Vegetarian German Patties: Use plant-based ground meat alternatives like Beyond Meat or lentil-mushroom blend, incorporating traditional spices such as marjoram and caraway to preserve the classic taste.
• Lamb and Herb Fusion: Swap ground beef and pork with ground lamb, adding fresh rosemary and mint for a Mediterranean-inspired take on the traditional German meatball recipe.

FAQs

• Why are breadcrumbs important in Frikadellen?

Breadcrumbs help bind the meat mixture, absorb moisture, and create a lighter, more tender texture in the meatballs, preventing them from becoming dense or tough.

• Can I use different types of meat?

While traditional Frikadellen use a mix of ground beef and pork, you can substitute with ground turkey or chicken for a leaner option, though the flavor profile will change slightly.

• What's the purpose of taste-testing a small piece of meat mixture?

Taste-testing allows you to check and adjust seasoning before cooking the entire batch, ensuring the final meatballs have the perfect balance of flavors and salt level.

• How do I know the meatballs are fully cooked?

Use a meat thermometer to check that the internal temperature reaches 160-165°F (71-74°C), which ensures the meat is safe to eat and prevents undercooking.

German Meatballs That Feel Like A Cozy Classic

• Effortless German Classic: Craft authentic Frikadellen with minimal kitchen skills required. Perfect for home cooks wanting traditional European flavor without complicated techniques.
• Quick Weeknight Wonder: Prepare these meatballs in under an hour, with simple ingredients most kitchens already stock. Minimal prep time means dinner comes together faster than ordering takeout.
• Versatile Meal Solution: Serve these tender meatballs alongside potatoes, salad, or crusty bread. Freeze half the batch for future meals, making meal planning a breeze. Great for batch cooking and busy families seeking convenient, delicious dinner options.
• Customizable Flavor Profile: Adjust spices and herbs to suit personal taste preferences. Experiment with different meat combinations or add unique seasonings to make the recipe your own culinary creation.

German Meatball Blend (Frikadellen Style)

• Ground Beef, Ground Pork: Classic German meatball proteins, rich flavor and tender texture. Choose meats with 20% fat content for juiciness.

• Bread, Milk, Egg: Helps bind meatballs and create soft texture. Use day-old bread for better absorption. Whole milk provides extra richness.

• Onions, Garlic: Adds depth and classic German flavor profile. Fresh onions provide better taste than dried.
• Parsley, Marjoram, Caraway Seeds: Traditional German herb blend for authentic taste. Dried herbs work well if fresh are unavailable.
• Mustard, Worcestershire Sauce: Enhances meaty flavor with tangy undertones. Dijon mustard recommended for best results.

• Olive Oil, Vegetable Oil: Used for sautéing and browning meatballs. Use neutral oils with high smoke point.

• Salt, White Pepper, Paprika: Provides balanced seasoning and subtle warmth. Freshly ground spices offer more intense flavor.

German Meatballs (Frikadellen) – Preparation

Step 1: Prepare Breadcrumbs

Pulse bread in a food processor until it transforms into rough breadcrumbs.

Transfer the crumbs to a spacious mixing bowl.

Step 2: Sauté Aromatics

Warm olive oil in a skillet over medium heat.

Cook onions and garlic until they become translucent and golden.

Allow the mixture to cool completely.

Step 3: Combine Meat Mixture

• Ground beef
• Ground pork
• Chopped parsley
• Dijon mustard
• Salt
• Marjoram
• Worcestershire sauce
• White pepper
• Paprika
• Caraway seeds

Fold in the cooled onion mixture.

Step 4: Bind the Mixture

Gently incorporate a beaten egg into the meat mixture using fingertips.

Pour in milk and mix carefully.

If the mixture seems dry, add a small amount of additional milk.

Step 5: Flavor Test

Cook a tiny portion of the meat mixture in the skillet.

Taste and adjust seasonings as needed.

Step 6: Shape Meatballs

Flatten the meat mixture in the bowl.

Divide into four equal portions.

From each section, create six meatballs, gently forming them into patty-like shapes.

Step 7: Chill Meatballs

Arrange meatballs on a wax paper-lined baking sheet.

Refrigerate to firm up.

Optionally, freeze half the batch for future meals.

Step 8: Preheat Cooking Equipment

Warm the oven to 350°F.

Step 9: Brown Meatballs

Heat vegetable oil in a cast iron skillet over medium heat.

Brown meatballs on both sides for approximately 6 minutes, taking care not to burn.

Step 10: Finish Cooking

Transfer meatballs to a baking sheet.

Bake for 7-9 minutes until fully cooked.

Ensure internal temperature reaches 160-165°F.

Step 11: Serve and Garnish

Sprinkle with fresh parsley and serve piping hot.

Meatball Tips For German Frikadellen Flavor

• Soak breadcrumbs in milk for extra tenderness and moisture, preventing dry meatballs.
• Toast spices like caraway seeds briefly in a dry pan before adding to enhance their aromatic qualities and deepen the overall taste profile.
• Use fingertips when combining ingredients to avoid overworking the meat, which can make frikadellen tough and dense.
• Portion and freeze uncooked meatballs between wax paper sheets for quick future meals, maintaining their original texture and quality.
• Let meat mixture rest for 15-20 minutes after mixing to allow spices to meld and proteins to relax, resulting in more cohesive and flavorful meatballs.

German Meatballs (Frikadellen) That Reheat Juicy and Tender

• Store leftover meatballs in an airtight container within 2 hours of cooking. Properly sealed, they'll stay fresh for 3-4 days in the refrigerator.
• Wrap individual meatballs tightly in plastic wrap, then place in a freezer-safe bag. Frozen meatballs maintain quality for up to 3 months.
• Warm refrigerated meatballs at 350°F for 10-15 minutes, ensuring they reach 165°F internal temperature to maintain juiciness.
• Place meatballs on a microwave-safe plate, cover with a damp paper towel, and heat in 30-second intervals until warmed through, preventing dryness.

Savory Ideas For German Meatballs

• Pair with Tangy Sauerkraut Salad: Crisp, vinegary sauerkraut cuts through the rich meatballs, balancing their hearty flavor with bright acidity and adding a traditional German touch.
• Complement with Hoppy German Pilsner: A crisp, cold beer like Bitburger or Warsteiner provides a refreshing counterpoint to the savory, dense meatballs, cleansing the palate between bites.
• Serve alongside Creamy Potato Gratin: Smooth, cheesy potatoes create a perfect textural contrast to the dense meatballs, absorbing their delicious juices and adding a comforting side dish.
• Match with Cucumber Dill Salad: Light, cool cucumber salad with fresh dill offers a zesty, herbal accompaniment that lightens the meat's richness and adds a clean, refreshing element to the plate.

German Meatballs (Frikadellen) Recipe

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• Total Time: 1 hour
• Yield: 4 1x

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Description

Hearty German meatballs delight with rich, savory flavors passed down through generations of home cooks. Crisp edges and juicy centers make these frikadellen a perfect companion for robust sides and cold German beer you’ll savor with pure culinary comfort.

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Ingredients

Scale 1x2x3x

Meat:

• 1 pound (454 grams) ground beef
• 8 ounces (226 grams) ground pork

Bread and Dairy:

• 2 slices sourdough or white bread (12 days old, crust removed if thick)
• 1 egg, beaten
• 1/4 cup (60 milliliters) milk

Herbs, Spices, and Additional Ingredients:

• 1 medium onion, finely diced
• 2 medium garlic cloves, minced
• 3 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon German or spicy mustard
• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 1 teaspoon Worcestershire sauce (or Maggi seasoning)
• 1/2 teaspoon white pepper
• 1/2 teaspoon paprika
• 1/2 teaspoon caraway seeds, crushed
• 6 to 8 tablespoons vegetable oil (for frying)

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Instructions

1. Pulverize bread in a food processor to create coarse crumbs, then transfer to a spacious mixing vessel.
2. Caramelize onions and garlic in olive oil over moderate temperature until translucent and golden, then allow to cool completely.
3. Combine ground beef, ground pork, breadcrumbs, cooled aromatics, parsley, mustard, salt, marjoram, Worcestershire sauce, white pepper, paprika, and caraway seeds in the mixing bowl.
4. Gently incorporate beaten egg into the meat mixture using fingertips, ensuring even distribution without overworking the protein.
5. Introduce milk incrementally, blending softly until the mixture achieves a cohesive yet tender consistency.
6. Conduct a quick flavor test by sautéing a small portion of the mixture, adjusting seasonings as needed to enhance overall taste profile.
7. Evenly partition the meat mixture, forming 24 uniform meatballs by dividing the mixture into four sections and carefully shaping each into gentle patties.
8. Arrange meatballs on a wax paper-lined tray, then refrigerate to firm up the proteins or prepare half for future freezing.
9. Preheat the oven to 350°F (175°C) while simultaneously heating vegetable oil in a cast iron skillet over medium heat.
10. Carefully brown meatballs on both sides for approximately 6 minutes, maintaining a golden exterior without charring.
11. Transfer browned meatballs to a baking sheet and roast for 7-9 minutes until internal temperature reaches 160-165°F (71-74°C).
12. Garnish with freshly chopped parsley and serve immediately while piping hot.

Notes

• Use high-quality ground meat with balanced fat content for juicier, more flavorful meatballs.
• Test seasoning by cooking a small patty to ensure perfect taste before shaping entire batch.
• Chilling meatballs before cooking helps them maintain shape and prevents falling apart during frying.
• Consider gluten-free alternatives by replacing bread with gluten-free breadcrumbs or almond flour for those with dietary restrictions.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 4
• Calories: 480
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 32 g
• Cholesterol: 120 mg