Description
Juicy Frikadellen bring German street food magic to home kitchens with hearty, seasoned ground meat perfection. Crispy exterior and tender inside promise a delicious bite that connects home cooks directly to classic European comfort cuisine.
Ingredients
Scale
Meat:
- 1 lb (454 grams) ground beef and pork mix
Binding and Flavoring Ingredients:
- 1 large egg
- 1/2 cup (60 grams) breadcrumbs
- 1 tablespoon Dijon mustard
Herbs, Spices, and Aromatics:
- 1 small onion, finely chopped
- 1/4 cup (15 grams) fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
Cooking Ingredient:
- Vegetable oil, for frying
Instructions
- Caramelize finely diced onions in a skillet with oil over medium heat until translucent and golden, approximately 5 minutes. Allow onions to cool slightly.
- In a spacious mixing vessel, thoroughly blend ground meat with breadcrumbs, whisked egg, caramelized onions, robust mustard, fragrant parsley, seasoning salt, cracked black pepper, and smoky paprika. Gently fold ingredients without overmixing.
- Portion the meat mixture into uniform rounds, pressing each into hearty medallions approximately ¾ inch thick with slightly curved edges.
- Warm a heavy-bottomed skillet with oil over medium-high heat. Carefully place meat patties into the pan, ensuring they do not overcrowd. Sear each side for 5-7 minutes, developing a rich mahogany crust and ensuring internal temperature reaches 160°F.
- Transfer golden-brown frikadellen onto an absorbent paper towel to remove excess oil. Plate immediately with complementary accompaniments like tangy whole grain mustard, creamy mashed potatoes, or crisp garden salad.
Notes
- Sauté onions slowly to develop a sweet, caramelized flavor without burning, enhancing the meat patties’ overall taste profile.
- Use a mix of ground beef and pork for juicier, more complex flavor texture compared to single-meat versions.
- Handle meat mixture gently when mixing and forming patties to prevent tough, dense final result – light touch maintains tenderness.
- Test internal temperature with meat thermometer, aiming for 160°F to ensure safe consumption while maintaining moisture in German frikadellen.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Snacks
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 80 mg