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Frikadellen
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5 from 8 votes

BEST Frikadellen- German Meatballs

Frikadellen are German meatball that consists of mincemeat, onion, bread and spices. A delicious dish that can be eaten as a snack or main course.
Course Main Course, Snack
Cuisine German
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 people
Calories 409kcal
Author Marita

Equipment

  • large bowl for mixing
  • frying pan

Ingredients

  • 250 g minced /ground pork 0.5 lb - you could replace with beef mince if you like
  • 250 g minced / ground beef 0.5 lb
  • 1 white, stale, dry crusty roll stale or dry (about 100 g or 3.5 oz) white bread is good or a stale baguette
  • 1 egg medium size
  • 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
  • ½ teaspoon black pepper
  • 1 tsp ground sweet paprika
  • 1 teaspoon dried majoram if not available use sage
  • 1 teaspoon dried parsley can be substituted with fresh 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. I like to use an ice cream scoop to portion them, as having evenly sized frikadellen, will help them cook evenly. Mine were about 5 cm in diameter and weighed roughly 50 gr/ 1.7 oz each.
  • Add enough oil or clarified butter into a large frying pan to cover the base. Fry the meatballs on medium heat for around 5-7 minutes on each side. Do not turn the meatballs too early, let them fry a little to build up a firmer consistency. Otherwise, they might break apart when turning. Ensure the oil is not too hot, as the outside will crisp to quickly and leave you with a raw inside.
  • Place on a paper towel, to soak up the excess fat before serving.
  • Can be eaten hot or cold.

To make in the oven

  • Preheat the oven to 200°C/ 392°F and place the meatballs on a tray lined with baking parchment. Bake them in the oven for 30-40 minutes depending on size. 

Video

Notes

Storage Instructions

The meatballs stay good in the fridge for 2-3 days after frying.

Freezing? 

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. 

Nutrition

Calories: 409kcal | Carbohydrates: 9g | Protein: 24g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 130mg | Sodium: 758mg | Potassium: 426mg | Fiber: 1g | Sugar: 1g | Vitamin A: 312IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 3mg