Frikadellen Recipe Meat Balls German Food

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.

AUTHENTIC FRIKADELLEN (GERMAN MEATBALLS)

Steps:

• In a bowl of water soak the bread roll/bun.
• In about 20 minutes squeeze out all the water and crumble in a mixing bowl.
• While the bread is soaking heat the 1 tbsp cooking oil in a pan over medium heat and saute the onions until they soften. Set aside to cool them down.
• Add the chopped parsley to the crumbled roll, add the cooled softened onions, add the ground meat, the egg, the mustard, salt and pepper, paprika and marjoram and mix well.
• Shape into large patties or smaller bite-sized meatballs.
• Heat the cooking oil in a cast iron skillet or frying pan over medium-high heat. Add the patties or meatballs and quickly turn them, then reduce the heat to medium and fry until cooked, turning once. For larger patties allow 4-5 minutes per side, for smaller meatballs about 2-3 minutes per side, depending on their size.
• Serve with the radishes, mustard and Schnitlauchbrot.
• Butter the slices of bread.
• On a plate spread the finely chopped chives and press each buttered bread slice onto them, face down, so that the chives stick to the buttered surface.
• You now have small open-faced chives sandwiches. Carefully slice in half and serve.
• Clean the red radishes thoroughly and slice thin.
• Peel the daikon and using a spiralizer or a potato peeler create thin spirals or shavings. Flavor with a few grains of sea salt and sprinkle with chives.

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.

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.

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.

FRIKADELLER (SCANDINAVIAN MEATBALLS) WITH RICH GRAVY

Steps:

• To make the meatballs, mix together the onion, meat, thyme, breadcrumbs and milk in a bowl, and season well. Using a dessertspoon and one hand dipped in cold water (to stop it sticking), shape about 20 slightly oval balls out of the meat mixture. Place on a baking tray lined with baking paper, cover with plastic wrap and chill for 10 minutes, or overnight if time permits.
• Preheat the oven to 350°F Heat the olive oil and butter in a large frying pan over a medium heat. Add the meatballs, in batches if necessary, and brown until golden all over. Transfer to an ovenproof dish and place in the oven for 10 minutes until cooked through.
• While the meatballs are in the oven, take the frying pan in which you cooked them and place it over a medium heat. Whisk in the flour, add the tomato paste and whisk again for 1-2 minutes, then add the red wine. Turn the heat up to high and bubble for a few minutes. Whisk in the broth and simmer for 5-10 minutes. Season to taste with the Worcestershire sauce, salt and black pepper, then stir in a splash of cream and the redcurrant jelly.
• (If freezing: Allow everything to cool, then tip the meatballs into a freezer bag and cover completely with the sauce. Freeze for up to 1 month.
• Defrost completely and reheat in a saucepan until piping hot throughout.)Serve 3-4 meatballs per person with lots of sauce, spiced red cabbage and mash.

FRIKADELLEN (GERMAN MEAT PATTIES)

Steps:

• Soak the bread in water, then squeeze out the water.
• In a bowl, mix the meat, onion, eggs, bread, mustard, stock cube, parsley and pepper and knead until you get an even mixture.
• Form flat hamburgers no bigger than the palm of your hand.
• In a frying pan, fry the hamburgers in olive oil until cooked through.