Frikadellen are flat German meatballs that have been present in domestic cuisine since the 18th century, prior to the modern hamburger. They are served cold at picnics or hot with bread in taverns in northern Germany. Each region adds its touch with local spices or herbs.
International
German frikadellen with mustard
German Frikadellen with German mustard: traditional recipe step by step, with chef tips and clear timings.
- Germany
- Main course
- Light
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 26 g
- Fiber 1.5 g
- Carbohydrates 14 g
- Fat 24 g
- Sodium 620 mg
Story behind the dish
Preparation
German Frikadellen with mustard is a preparation from Germany with easy difficulty. Reserve about 40 minutes in total (20 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of mixed minced meat (beef and pork).
- Have ready: 1 onion grated and drained.
- Have ready: 1 egg.
- Have ready: 50 g of breadcrumbs.
- Have ready: 2 tablespoons Dijon mustard.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix meat
Mix meat, onion, egg, breadcrumbs, mustard, paprika, salt, pepper and nutmeg without compacting excessively. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result
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Form 8 balls and flatten slightly until 2 cm thick medallions.
Form 8 balls and flatten slightly until 2 cm thick medallions.
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Refrigerate for 15 minutes to keep their shape when cooking.
Refrigerate for 15 minutes so they keep their shape when cooking.
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Fry in hot oil for 4 minutes per side until golden brown and cook for…
Fry in hot oil for 4 minutes per side until golden brown and cooked through. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Drain on absorbent paper and rest for 3 minutes.
Drain on absorbent paper and rest for 3 minutes. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Serve with rye bread
Serve with rye bread, pickles, mustard and fresh parsley.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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