Frikadellen (German Meatballs/Patties)

• •1 lb ground pork and beef mix (50/50)
• •2 slice stale white bread, crusts removed
• •0.3 cup milk
• •1 medium onion, very finely diced
• •1 large egg
• •2 tablespoon fresh parsley, finely chopped
• •1 tablespoon Dijon mustard (or German mild mustard)
• •1 teaspoon salt
• •0.5 teaspoon freshly ground black pepper
• •0.3 teaspoon ground nutmeg
• •2 tablespoon vegetable oil or clarified butter (Butterschmalz)

Instructions

1. 1

   Place the stale bread slices in a small bowl and pour the milk over them. Let them soak for about 5-10 minutes until softened, then squeeze out any excess milk thoroughly. Discard the milk.

2. 2

   In a large mixing bowl, combine the ground pork and beef mix, the squeezed softened bread, finely diced onion, egg, chopped parsley, Dijon mustard, salt, black pepper, and ground nutmeg.

3. 3

   Using your hands, thoroughly mix all the ingredients until well combined. Be careful not to overmix, as this can make the Frikadellen tough. The mixture should be cohesive but still tender.

4. 4

   Divide the meat mixture into 8 equal portions. With slightly wet or cold hands, form each portion into a flat, oval or round patty, about 1/2 inch thick.

5. 5

   Heat the vegetable oil or clarified butter in a large skillet over medium-high heat. Once hot, carefully place the Frikadellen into the pan, ensuring not to overcrowd it (cook in batches if necessary).

6. 6

   Fry the Frikadellen for 4-6 minutes per side, or until deeply golden brown and cooked through. The internal temperature should reach 160°F (71°C).

7. 7

   Remove the cooked Frikadellen from the skillet and place them on a plate lined with paper towels to drain any excess fat.

8. 8

   Serve hot with traditional German side dishes such as mashed potatoes, boiled potatoes, potato salad, or sauerkraut.

Chef's Tips

• 💡For the best flavor and texture, use a mix of ground pork and beef. Pork adds moisture and richness, while beef provides a deeper meat flavor.
• 💡Do not overmix the meat mixture. Gentle handling ensures the Frikadellen remain tender and juicy.
• 💡If you're unsure about the seasoning, fry a small test patty before forming all of them. Taste and adjust salt and pepper if needed.
• 💡Using cold hands when forming the patties can prevent the meat from sticking and help them hold their shape better.
• 💡Clarified butter (Butterschmalz) adds a wonderful authentic flavor to the Frikadellen, but vegetable oil works perfectly fine.