german-foodMeatMeat ClassicsMinced Meat RecipesRecipes by Thomas Sixt

Meatballs Recipe with Chef Tips to prepare German Frikadelle

By 28. June 2019 September 11th, 2019 No Comments
Meatballs Recipe Picture

OTHER LANGUAGES: deGerman

In this article I introduce you to my recipe for Meatballs. Besides the classic recipe you will find many tips from Oma´s kitchen for original German Frikadellen.

Additionally I answer the most important questions around side dishes, preparation in the oven, with and without breadcrumbs…

Meatballs, roast meatballs, meatloafs, burger, meat cakes or minced loafs are similar preparations.

They are always fried flat dumplings made from minced meat, refined regionally with different ingredients, shaped and fried.

Read more, because here you will find many good ideas for perfect meatballs.

Meatballs with potato salad and cucumber

My recipe for Bavarian meatballs, glazed with veal jus with cucumber- potatosalad I show you somewhere else. © Foodphotographer Thomas Sixt.

1. Grandma’s Meatballs are a classic Recipe

The typical German minced meat dish in its simplest variant:

In addition to mixed minced meat from half beef – half pork and soaked rolls, egg, mustard, salt and pepper are added to the minced meat mixture.

As a rule, meatballs also contain onions and garlic. Important! Sweat the latter ingredients better so that the ingredients combine well with the minced meat mixture.

The addition of herbs is an invention of modern times. My step-grandmother with Prussian roots let herself be persuaded after many years times by the neighbour to supplement parsley, lovage, marjoram or thyme.

She wasn’t really happy with all the herbs. In the end, the family council agreed on parsley.

Less herbs means more meat taste. If you prefer southern German, have a look at my recipe for Bavarian meatballs.

Today you can have a meatball as snack: A schnapps, a beer, a meatball… the men’s dish is eaten out of the hand…

minced meat mass for meatballs

Meatballs minced meat mass before mixing. I tend to add more ingredients!

2. Meatballs with Breadcrumbs

When you add breadcrumbs to the minced meat mixture, the structure of the loaf becomes very firm.

I always fry a trial loaf. If you have left too much milk on the rolls, the minced meat mass may be too soft.

Then you can take countermeasures with very little breadcrumbs and bind the mass a little.

Beware of breadcrumbs in the minced meat mass… the crumbs will attract after a few minutes and your minced meat mass will be very firm and dry!

Breading the meatballs before roasting is popular. Turn the formed loaves in breadcrumbs, then fry.

Here caution is advised, if the heat is too high, black briquette meatballs come on the plate.

The breaded meatball is technically a Berliner Bulette. But we don’t want to see this religiously, but rather cook deliciously!

Meatballs mass with breadcrumbs

Add breadcrumbs to the minced meat mixture, the mixture becomes firmer.

3. Meatballs without Rolls

The bread roll soaked in water 🙁 or milk or cream or the bread cubes makes the plant cubes soft, juicy and a little fluffy.

Surely the recipe comes from times of need, but it still has its meaning.

The bread roll in the minced meat filling finally makes the difference to Burger Patties, the classic Burger meatball.

Without bread rolls prepared the meatballs are not so fluffy!

Soaked bread cubes

Bread cubes or bread cubes make the minced meat mass fluffy.

4. Prepare Meatballs in the Oven

It reminds me of my apprenticeship as a cook. In Alfons Schubeck’s kitchen we prepared tons of meat loaves for the pub, terrace and snack bar. You can’t fry so many meat balls one by one anymore and use the oven instead.

For us at home, when many guests come:

  1. Coat the baking tray with oil.
  2. Place the formed loaves on the baking tray at a distance from each other.
  3. Cook the loaves in the oven at 140-150°C hot air for 30-45 minutes, depending on the size.

Prepare the cakes in the oven, the temperature range of 140°C is ideal, the meatballs brown and do not rise too high.

5. Meatballs Side Dishes

Here are some ideas for suitable supplements…

Potato salad recipes, cooking recipes for potato salad

Potato salad is a great accompaniment to meatballs. Have a look at my potato salad recipes an. © Foodphotographer Thomas Sixt.

6. Recipe Meatballs German “Frikadelle”

Now you’re well prepared. Below you will find the exact quantities and preparation steps. I wish you good luck!

Meatballs Recipe Picture
Meatballs Recipe
Votes: 2
Rating: 5
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Rate this recipe!
Rezept drucken
Classic recipe of German cuisine cooked, photographed and written down by professional chef Thomas Sixt.
Servings Prep Time
4 Portions 18 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Portions 18 Minutes
Cook Time
30 Minutes
Meatballs Recipe Picture
Meatballs Recipe
Votes: 2
Rating: 5
You:
Rate this recipe!
Rezept drucken
Classic recipe of German cuisine cooked, photographed and written down by professional chef Thomas Sixt.
Servings Prep Time
4 Portions 18 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Portions 18 Minutes
Cook Time
30 Minutes
Ingredients
For the minced Meat Mass
  • 400 g mixed minced meat half pork half beef
  • 1 pc shallot or onion
  • 1 pc clove of garlic
  • 1 pc rolls
  • 80-100 ml milk soaked bread cubes must be expressed well!
  • 2 pc eggs
  • 1 tbs Medium hot mustard or Dijon mustard use a German mustard for the original!
  • salt
  • pepper
  • 1/4 bunch parsley
For Frying
  • 50 ml sun flower oil or clarified butter
Servings: Portions
Units:
Instructions
  1. Place the minced meat in a large bowl. Important: Always process fresh minced meat within 24 hours.
    Hackfleisch gemischt
  2. Soak the diced bread roll with a little milk.
    Eingeweichte Brotwürfel
  3. Finely dice the peeled onions and garlic. Fry in a pan with a little oil for a few minutes until translucent. Add the beaten eggs, mustard, salt, pepper and finely chopped parsley to the minced meat. Add the bread cubes and tempered onions to the minced meat.
    hackfleischmasse für Frikadellen
  4. Mix the mixture well and portion with an ice-cream scoop or a small ladle. Attention, first fry a trial meatball!
    Hackfleischmasse vermischen und portionieren
  5. Fry a sample meatball, bind the mass with 1 tbsp breadcrumbs according to your needs or personal taste. Now finally portion the minced meat mixture, shape the plant pieces and gradually fry them in a pan.
    Frikadellen Masse mit Paniermehl
  6. Fry the meatballs with the desired side dishes or serve as finger food. Enjoy your meal!
    Frikadellen Rezept Bild
Recipe Notes

I have consciously included the trial hamburger in the recipe as a work step. It can't hurt to do a test, you can optimize both the consistency and the taste according to your own ideas.

Alternatively, you can cook the meatballs on an oiled baking tray in the oven at 140°C hot air for 30-45 minutes.

Serve with the desired meatballs side dishes, you can find recommendations above in the article. Wish you a good appetite.

7. Calories and Nutritional Values Meatballs

Nutrition Facts
Meatballs Recipe
Amount Per Serving
Calories 484 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 9g 45%
Polyunsaturated Fat 9g
Monounsaturated Fat 11g
Cholesterol 186mg 62%
Sodium 953mg 40%
Potassium 450mg 13%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 2g
Protein 31g 62%
Vitamin A 10%
Vitamin C 7%
Calcium 9%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

8. Other Recipes with Minced Meat

Meatloaf with egg as filling, classic "False Rabbit"
Meatloaf without Filling with caper sauce
Meatballs, Bavarian meatballs taste better!
Koenigsberger meatballs original recipe with many step by step photos

Also interesting: The recipe Koettbullar shows you Swedish meatballs

OTHER LANGUAGES: deGerman

Thomas Sixt

Thomas Sixt

Servus!Ich bin Thomas und zeige Dir auf dieser Website tolle Kochrezepte zum selber kochen.Als Kochprofi begleite ich Dich gerne in der Küche und als Foodfotograf möchte ich Dir Lust auf gutes Essen machen.Gutes Gelingen & Guten Appetit!

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