Frikadelle (German Meatballs)

The "Frikadellen" are flat, pan-roasted meatballs made of minced meat, which are often compared to the Danish or German version of meatballs.

The origin of the dish is unknown. The term "Frikadelle" is German, but the dish is associated not only with German, but also with Danish, Scandinavian and Polish cuisine.

All over the world

You can find meatballs all over the world. Depending on the region they are called differently and also spiced differently.

In this case, however, they are not oriental kebabs, but Nordic-German meatballs.

The secret is mustard

The flavor of the frikadelle is mustard, and perhaps some marjoram.

It is also important to really fry the frikadelle, as opposed to a hamburger, which is rather medium done.

Variations

The last time I noticed - with horror - that I had no more eggs. These are needed for binding the meat. As an alternative I used 200 g Greek yogurt. The result was also excellent, even a bit juicier.

For the gluten-free versions I used gluten-free flour and gluten-free breadcrumbs.

Ingredients

For 6 people:

1 kg minced meat (beef)

2 onions

150 g breadcrumbs (gluten-free if needed)

2 eggs

2 tablespoons salt

4 teaspoons mustard

2 teaspoons stringed marjoram, dried

2 tablespoons paprika powder

lots of pepper from the mill

4 tablespoons parsley, dried

50 g flour (gluten-free if needed)

oil for frying

Preparation

Peel the onion and cut into fine cubes. If you like, you can also fry the onion briefly in butter (I prefer the raw onions).

Add the egg, the onions, the breadcrumbs and the spices to the minced mass and mix very well, either with a large spoon or with your hands. Do not use a blender, the meatballs often become tough!

If you can taste the raw mass, you should do this now, or fry a sample.

Now form even, not too small balls and flatten and turn them in flour.

Heat up a heavy pan with good oil (not olive oil) and put the meatballs in it, fry them briefly on both sides and then finish frying for about 15 - 20 minutes (turn carefully 1 - 2 times) on medium/low heat.

Do not fry too many meatballs at once in one pan, rather use a second one or fry them one after the other.