Quick, delicious and very child friendly - these German meatballs so versatile and moreish. This dish is known as Frikadelle, Buletten, Fleischpflanzl or Hackbällchen in Germany. Mmh there are so many ways you can eat these meatballs - and I cannot wait to share my favourite options with you.
What are frikadellen?
Frikadellen are traditional pan-fried meatballs made from ground meat (minced meat). This dish varies in name and recipe across Germany. The German frikadellen are also very similar to the Danish frikadeller recipe.
Sometimes frikadellen are also referred to as "German meat patties", as the larger meatballs are often used for frikadellen sandwiches which are similar to hamburgers.
Today German frikadellen are gaining popularity all over the world, thanks to the expansion of Lidl and Aldi. They sell their frikadellen ready-made. Lidl and Aldi frikadellen taste delicious and I urge you to try them, but you cannot compare them to homemade meatballs.
Regional Names for German Meatballs
There are about 50 different names for these meatballs in Germany. I have summarised some of the most common ones for you:
- Frikadellen – Rhineland
- Boulette/Buletten – used in the northeast of Germany and is derived from the French word “Boulette” (little ball)
- Klopse (like Köningsberger Klopse a Prussian dish of meatballs in sauce) typical of East Germany.
- Fleischpflanzerl - Bavarian meatballs
- Fleischküchle oder Fleischküchla - Baden-Württemberg, Swarbia und Franconia
- Faschierte Laibchen – Austria
[source Wikipedia: Frikadelle]
Are Frikadellen the original American hamburger patties?
It is unknown whether the hamburger is a German or an American invention. What is clear, is that the original American hamburgers have been influenced by the influx of immigrants from Europe, who would often leave from the port of Hamburg. These brought their ground meat recipes to the US and so the “Hamburg Steak'' became popular.
Where and who first placed the ground beef patty in between two slices of bread and turned it into a Hamburger is not known. It might have been German, Dane or American, but everyone agrees Hamburgers are delicious! [source Wikipedia: History of the Hamburger]
How to make Frikadellen? (German Meatballs)
I deliberately chose a very easy frikadellen recipe, as I wanted to make it as accessible as possible. I opted to use dried herbs and spices for the meatballs. I find those dry ingredients help keep the shape of the meatballs. The egg and soaked bread will add softness and structure to the ground meat mixture. If you want to use fresh herbs, make sure that you chop them very finley.
Ingredients for 4 people
- 500 g (1.1lb) mixed mince meat – pork and beef (50/50 mix). Alternatively use beef or just use pork mince. Please see below more about the best meat for meatballs
- 1 dried/ stale white bread roll (about 100 g or 3.5 oz)
- 1 egg
- 1 onion about 70 g (2.4 oz)
- 1 tsp mustard
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp vegetable or sunflower oil (to fry the onions)
- 1 tsp ground paprika
- 1 tsp marjoram (if not available use sage)
- 1 tsp parsley (you can use a fresh one, but it has to be chopped very finely)
- Oil, or clarified butter or butter for frying.
Recipe Instructions
- Soak the bread roll in some water. Once it is soft, squeeze out the remaining liquid with the help of your hands/spoon and a sieve. This is important, as you do not want the mixture to become too liquidy. This will affect the texture of the meatball.
- Peel the onion and slice very finely. Fry in a frying pan with the oil until the onions start to brown. Remove the onions from the pan and leave to cool.
- Now place the mincemeat/ground meat into a large bowl. Add the bread pulp, onion, egg, mustard, salt, pepper, marjoram, parsley, paprika to the bowl. Use your hands to thoroughly knead the mixture until well combined. The more you knead, the better the results.
- Form little meatballs with your hands. The size is dependent on your preference. If you make larger balls, this will affect the frying time.
- Heat the oil, butter or clarified butter in the frying pan. Fry the meatballs on medium heat for around 4-5 minutes on each side.
- Place on a paper towel, to soak up the excess fat before serving.
4 TIPS for the BEST Frikadellen/German meatballs
What to aim for
The consistency and texture for authentic frikadellen are juicy, soft and firm. Inside the frikadelle should be nice and juicy, and outside crisp and brown.
1. Use the correct type of meat.
Do not opt for the low-fat version of ground beef, as this will make the frikadellen dry. If you use just pork mince the meatballs will be juicier as it has a higher fat content. For me the mixture of beef and pork mince in the perfect combination. If you want super juicy frikadellen you can experiment with minced lamb which has an even higher fat content.
2. Bind the meatballs with egg and bread
If you don't have any bread available you can use breadcrumbs instead. However, for the authentic soft inside, I would recommend using a bread roll. It is possible to make meatballs without egg, should there be food intolerances. I recommend using it for stability.
3. Double-check your seasoning - by frying one meatball first to test.
There is nothing worse than a bland meatball. So just before you form all the meatballs, form one, fry it and try if you like it. This way you can always increase the quantities of the seasoning to your taste.
4. Ensure the temperature is not too hot when frying the frikadellen
If you fry the meatballs in oil which is too hot, the outside will be crispy and the inside raw. Make sure you fry some test meatballs first to get the right temperature.
Troubleshooting your german meatballs
Sometimes, you follow all the instructions and somehow your frikadellen are just not right. Here are some tips on how to adjust to your taste.
- My meatball mixture is too wet! – Add some breadcrumbs or oats to achieve a drier consistency.
- I want my frikadellen to be firmer – If you prefer a firmer consistency in your meatballs, use more ground beef. Alternatively, you can make the frikadellen without the soaked bread roll.
- I want my meatballs to be fluffier – If your meatball is too firm for your liking, you can add some cream cheese to your mixture or a second soaked bread roll.
What to serve with Frikadellen?
Frikadellen are traditionally served with mashed potatoes. Sauces that go well with frikadellen are ketchup, mustard or quark dips.
Other side dishes to frikadellen are:
- German Potato salad
- Bratkatoffeln - German Home Fries
- Semmelknodel - German Bread dumplings
- German Potato Dumplings
- Cucumber Radish Salad
- Mashed Potatoes
- German Pasta Salad
- A crusty roll or with a slice of German rye bread
How to make a frikadellen sandwich (Frikadellen Brötchen)
A popular way to eat frikadellen is to eat it in a sandwich. They are popular as a quick lunch, you can buy them in bakeries in Germany. For this recipe, you need a crusty roll, a large frikadelle (size of a burger pattie), some lettuce leaves, some remoulade and ketchup. Place all the ingredients into the sliced roll. If you like, you can add some radishes and sliced tomatoes. You might know this recipe as "German Hamburger" or "Frikadellen Burger".
If you like the sound of this frikadellen sandwich, then have a look at our German fish sandwich.
How to make meatballs in an oven
For a healthier option to make frikadellen, or if you are preparing a big batch for a party of German buffet. Preheat the oven to 200 degrees and place the meatballs on a try lined with baking parchment. Bake them in the oven for 30-40 minutes depending on size.
Can you freeze Frikadellen?
You can freeze your cooked meatballs in an airtight container for up to three months. Once defrosted, you can enjoy them cold. If you prefer, warm them up in the microwave, or fry them in a pan.
Other Recipes you might enjoy
- German Fish Cakes (Fischfrikadellen)
- Turkey Schnitzel
- Wiener Schnitzel Recipe
- Currywurst Recipe
- German Beer Goulash
This recipe has been shared on #CookBlogShare 2021 week 5
Frikadellen- German Meat Balls
Equipment
- large bowl for mixing
- frying pan
Ingredients
- 500 g minced meat – pork and beef 1.1lb
- 1 white, stale, dry crusty roll stale or dry (about 100 g or 3.5 oz)
- 1 egg
- 1 onion around 70 g or 2.4 oz
- 1 tbsp vegetable or sunflower oil for frying the onions
- 1 tsp mustard
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground paprika
- 1 tsp dried majoram if not available use sage
- 1 tsp dried parsley
- butter, clarified butter or vegetable oil for frying the meatballs
Instructions
- Soak the bread roll in water. Once it is soft squeeze out the remaining liquid with the help of your hands/spoon and a sieve. This is important, as you do not want the mixture to become too wet this will affect the texture of the meatball.
- Peel the onion and slice very finely. Fry in a frying pan with the oil until it starts to brown.
- Now add the mincemeat /ground meat into a large bowl. Add the bread pulp, onion, egg, mustard, salt, pepper, marjoram, parsley, paprika and knead through with your hands or a wooden spoon until everything is evenly mixed.
- Roll a handful of the mixture to a ball and fry it in the oil to check whether you got the seasoning right.
- Form little meatballs with your hands. The size is dependent on your preference. If you make larger balls, this will affect the frying time.
- Heat the oil in the frying pan. Fry the meatballs on medium heat for around 4-5 minutes on each side.
- Place on a paper towel, to soak up the excess fat before serving.
Delicious! I love the idea of adding sage - I'll try that the next time I make Fleischküchle, little meat cakes, as we call them in Swabia!
yes there are so many different variations of this dish. I am looking forward to seeing yours on your blog soon. x
Millie my little carnivore declared that she NEEDS to make these meatballs as they look delicious!!