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