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5 from 4 votes

Frikadellen- German Meat Balls

Course Main Course, Snack
Cuisine German
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 people
Author Marita Sinden


  • large bowl for mixing
  • frying pan


  • 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 tablespoon vegetable or sunflower oil for frying the onions
  • 1 teaspoon mustard
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground paprika
  • 1 teaspoon dried majoram if not available use sage
  • 1 teaspoon dried parsley
  • butter, clarified butter or vegetable oil for frying the meatballs


  • 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.