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Frikadellen German Meat Patties

This recipe outlines the preparation of Frikadellen, traditional German meat patties made from a seasoned mix of ground pork and beef, breadcrumbs, egg, milk, and aromatic onions. The mixture is formed into patties and then pan-fried until golden brown and cooked through. These savory patties are a hearty main course, often enjoyed with classic German accompaniments.
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Servings: 18 people
Course: lunch/dinner
Cuisine: central europe
Calories: 1573
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 500 grams Ground meat a mix of pork and beef
  • 70 grams Onions
  • 1/2 tablespoon Oil
  • 4 tablespoons Breadcrumbs
  • 1 Egg
  • 60 ml Milk
  • 1 teaspoon Basil dried(or marjoram)
  • 1 teaspoon Salt
  • 1 teaspoon White pepper

Equipment

  • 1 Mixing Bowl
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Large Skillet or Frying Pan For pan-frying the patties
  • 1 Spatula or Tongs For flipping and handling patties

Method
 

  1. Finely dice the onions. In a pan, sauté the onions with a half tablespoon of oil until translucent and softened, then let them cool slightly.
  2. In a large mixing bowl, combine the cooled sautéed onions, ground meat (a mix of pork and beef), breadcrumbs, egg, milk, dried basil (or marjoram), salt, and white pepper.
  3. Gently mix all ingredients until just combined. Avoid overmixing, as this can make the patties tough and dense.
  4. Form the mixture into approximately 18 small, flat, oval-shaped patties.
  5. Heat a large skillet over medium-high heat with a small amount of oil (if the onions were not sautéed in the same pan).
  6. Place a few patties in the hot skillet, ensuring not to overcrowd the pan, which can lower the temperature and prevent proper browning.
  7. Cook for 4-6 minutes per side, or until deeply golden brown and cooked through, with an internal temperature of 160°F (71°C).
  8. Remove cooked patties and place them on a plate lined with paper towels to drain any excess fat.
  9. Repeat with the remaining patties, adding more oil to the skillet if needed between batches.
  10. Serve the Frikadellen warm with your desired side dishes.

Notes

For superior flavor and texture, finely dice the onions and sauté them in a touch of oil until translucent and sweet before adding to the meat mixture. This mellows their pungency. Do not overmix the meat as this can lead to a tough patty; combine just until ingredients are incorporated. Ensure the breadcrumbs are fully hydrated by the milk and egg; this helps bind the patties and keeps them moist. When frying, don't overcrowd the pan to ensure proper browning and even cooking. Cook until a beautiful golden-brown crust forms and the internal temperature reaches 160°F (71°C). Consider a pinch of nutmeg for an authentic touch. Serve with traditional sides like mashed potatoes or warm potato salad and a crisp green salad.