Description
German Frikadellen meld hearty Hamburg street fare with comforting homestyle cooking. Juicy meat patties seasoned with onions and herbs deliver a satisfying bite that connects home kitchens across Germany.
Ingredients
Scale
Meat and Protein:
- 1 lb (450 g) ground beef (or a mix of ground beef and pork)
- 1 large egg
Aromatics and Herbs:
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tablespoon parsley, chopped
- 1/2 teaspoon ground marjoram (optional)
Binding and Seasoning:
- 1 slice stale white bread (or 1/2 cup breadcrumbs)
- 1/4 cup milk
- 1 teaspoon mustard (Dijon or yellow)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Cooking Fat:
- 2 tablespoons oil or butter (for frying)
Instructions
- Infuse stale bread with milk, gently massaging until it absorbs the liquid and breaks into delicate crumbs, releasing excess moisture with a soft squeeze.
- Assemble the meat mixture in a spacious bowl, introducing ground meat, milk-soaked bread fragments, finely diced onion, minced garlic, whisked egg, tangy mustard, aromatic herbs, and robust seasonings.
- Tenderly fold ingredients together using fingertips, ensuring a harmonious blend without compressing the mixture, which could result in dense patties.
- Craft uniform patties by dividing the mixture into symmetrical portions, gently molding each into gentle oval shapes approximately half-inch thick, creating smooth edges with delicate pressure.
- Warm a skillet with a whisper of oil or butter, allowing it to reach a gentle medium heat that promises a golden, crisp exterior.
- Carefully introduce frikadellen to the heated surface, allowing each side to develop a rich, caramel-brown crust, transforming approximately 4-5 minutes per side.
- Verify doneness by confirming the internal temperature reaches 160°F, ensuring complete culinary safety and succulent texture.
- Present these traditional German delicacies alongside complementary accompaniments like velvety potato salad, creamy mashed potatoes, tangy sauerkraut, or rustic crusty bread, inviting a hearty, authentic feast.
Notes
- Select fatty ground meat like a beef-pork blend for juicier, more flavorful Frikadellen that hold together perfectly.
- Soak bread in whole milk to create a moist, tender texture that prevents dry, tough meat patties.
- Handle meat mixture gently when mixing and shaping to maintain a light, delicate consistency without compressing proteins.
- Achieve restaurant-quality browning by using a cast-iron skillet and avoiding overcrowding during cooking to get crispy exterior edges.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 80 mg