Frikadellen – German Meatballs

I like to always have some ready to eat things in the freezer for quick lunches or no hassle after-work dinners, so when I cook I usually cook big portions and stock the freezer with the majority of it.

Frikadellen (german meatballs) are a staple I rarely run out of. I love to eat them cold as part of a grazing platter or on sandwiches. They’re great travellers for picnics or packed lunches. After a quick ride in the microwave, they love to be in the company of mashed potatoes and salads or whatever cooked veggie is on hand.

Here in Germany, ready to eat Frikadellen are available in every supermarket, at the butcher’s, stuffed into sandwiches at the bakery shops, you can even get them at gas stations. But like always, homemade just tastes better! And you know there aren’t any funky ingredients inside.

Every family has their own take on the seasoning, and this one is a pretty basic and typical one. Feel free to play with the flavors (tarragon works great, so does marjoram), or add a cube of feta or gouda to the middle of each meatball. I’ve also exchanged the salt, pepper, paprika for a bbq rub and the mustard for a bbq sauce.

Make the recipe your own.

You need:

  • 500g ground beef
  • 500g ground pork
  • 1 big onion (finely chopped and sauteed until translucent and slightly browned)
  • 2 tsp salt
  • 2 tsp sweet paprika
  • 1 tsp black pepper
  • 2 eggs
  • 2 Tbsp mustard
  • 100g breadcrumbs
  • 100g milk

Mix everything in a big bowl and knead until the mass starts to bind.

Divide the mass into portions. Size doesn’t really matter. Most butchers sell fist sized ones, walnut sized is great for grazing platters, mine are somewhere in between.

With wet hands, roll those portions into balls and slightly flatten them. I also made two huge burger patties while I was at it.

Fry the meatballs (I use clarified butter) until they’re well browned and cooked through.

Either eat them now, or let them cool to store in the fridge for a few days or the freezer for up to three months. Longer if you vacuum seal them. I never reach that 3 month mark, they’re always gone before.

I freeze them on the tray for a few hours and pack them tightly into a freezer bag once they are solid. That way it’s easy to remove a single one for a quick snack.


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