This classic German meatball recipe has been in my family since I was born. It is a very easy and quick recipe to prepare and my family loves it. As you can see from the picture below, the meatballs are very simple to shape, which makes it easy to prepare and serve in a dish.
Frikadellen or frikadel are German meatballs which are usually served with potatoes (usually mashed or boiled). They are a family favorite among our family and friends. They make a great snack and I usually serve it with a side of potato salad. They are also great served with tomato gravy, onion gravy or tomato sauce.
These hearty little meatballs, also known as frikadellen, are delicious and easy to make. They are traditionally served with either a potato or noodle, but they will pair perfectly with a hearty green salad (and a glass of wine, of course…).
Our Germans make authentic German meatballs!
Are you looking for a delicious German meatballs recipe? Give ours a go! Meatballs — a mixed ball of meat, egg, breadcrumbs, a few basic spices, and delicious onions – are a favorite of ours.
This recipe for pan-fried German-style meatballs is best served with a side of potatoes — or a piece of bread and mustard, like in a beer garden!
Our meatballs were fried, and they were delicious!
German Meatballs in Various Forms
German meatballs are known by a variety of names. In certain places, they are referred to as Frikadellen, whereas in Bavaria, they are often referred to as Fleischpflanzerl. Growing up, Lisa knew them as Hackfleischklößchen.
There are a few minor geographical variations in the preparation of these German meatballs. Some are fried, while others are cooked in a pot of boiling water. The basic idea of a meat ball, on the other hand, is rather universal throughout the nation.
For this article, we’re concentrating on Lisa’s childhood rendition of traditional German meatballs. Rather of boiling the meatballs, our recipe asks for them to be fried. This meatball recipe is similar to our German meatloaf recipe, except the latter includes hard-boiled eggs!
The recipe for “Königsberger Klopse” – cooked meatballs in a white sauce/gravy with capers – is one of the most popular German meatballs dishes throughout the world.
It’s very tasty, and it’s another another variation on a German-style meatball dish. So don’t be shocked if you get a different recipe from another German!
Suggestions/Substitutions for the Recipe
Read through our recipe guidelines before making these delicious meatballs to guarantee you get the best results:
- In Germany, instead of breadcrumbs, these meatballs are occasionally made using a stale bun. If you want to give it a go, soak a stale bun in cold water until it softens. Then wring out the excess water, tear the bun into tiny pieces, and toss it in with the ground beef in the same way you would breadcrumbs.
- These meatballs will have a lot of flavor. If you don’t like it, you may adjust the quantity of salt, pepper, and paprika to suit your tastes.
- If you don’t want your meatballs to break apart, make sure the egg and breadcrumbs are well combined. They’ll be the “glue” that holds everything together. If you’re having difficulty shaping a meatball because the mixture is too “wet,” add a few more breadcrumbs until it’s easier.
- When making the meatballs, be careful to press them together tightly to prevent big gaps.
Meatballs with a dash of mustard and a slice of German bread!
Step-by-Step Instructions for Making German Meatballs
The recipe card with precise quantities and directions for making delicious German Frikadellen can be found at the bottom of this article.
Take a look at the meatball process pictures in this part if you’re new to cooking meatballs and want to see the step-by-step instructions visually.
This way, if you have any concerns about how to prepare these meatballs, you’ll have a visual guide to go to!
Chop the onion finely.
Peel and finely slice the onion first.
In a mixing dish, combine the ingredients.
Then, in a mixing dish, combine the ground beef, chopped onion, broken egg, breadcrumbs, mustard, paprika, salt, and pepper.
Combine the ingredients in a mixing bowl.
Mix everything together with your clean hands for a few minutes, until the ingredients are completely combined and form a rough ball in your palm.
It’s crucial to keep the meatballs together so they don’t break apart afterwards. Add a few extra breadcrumbs if the mixture is too wet/sticky.
To make the meatballs, combine all of the ingredients in a large mixing bowl.
Form around 8 meatballs that are slightly smaller than the palm of your hand.
Flatten the top and bottom of the meatballs slightly so that they are not completely spherical.
The meatballs are ready to cook.
Make sure the meatballs are around the same size so they can finish cooking at the same time.
In a frying pan, melt the butter.
In a big frying pan, melt around 1-2 tablespoons of butter (depending on pan size).
Toss in the meatballs.
When the butter is melted and heated, add (some) of the meatballs and fry for 7-10 minutes on medium-low heat, until the bottoms are browned.
Fry the other side.
The meatballs are then flipped over and fried on the other side. Once the meatballs are completely cooked, remove them from the fire.
German-style meatballs, cooked and ready to eat!
These meatballs may be served as a side dish or as a main meal. The meat’s richness (in this fried form) complements boiling, fried, or mashed potatoes well. You may offer pasta salad instead of potatoes if you like noodles.
You may also serve the meatballs with a piece of bread and mustard, which is a typical way to enjoy Frikadellen at a German beer garden.
Eric would like them with sauerkraut on the side – another dish we’ll ultimately provide on our page!
Any leftover meatballs may be stored in the fridge in a sealed container or wrapped in tin foil. Make careful to consume them within 1-2 days after receiving them.
You may eat them cold (which we do sometimes), reheat them in the microwave, or just pan fried them on low heat until completely cooked through.
What are the best sides to go with German meatballs?
Boiled, fried, or mashed potatoes work nicely with German meatballs. Enjoy with a piece of fresh bread and a dash of German mustard for a kick!
How do you keep German meatballs from falling apart?
To hold German meatballs together during cooking, you’ll need a lot of “glue,” which is made out of egg and breadcrumbs. These substances serve as a binder, preventing the meat from dissolving (whether you pan-fry or boil them).
Recipes that are similar
Looking for more traditional German dishes? Try these delectable concoctions:
- 1/2 pound pork ground
- ground beef, 1/2 pound
- 1 medium-sized chopped yellow onion
- 1 egg, medium size
- 3 tablespoons unseasoned bread crumbs
- 1 tablespoon mustard (dijon)
- paprika, 1 teaspoon
- 1 teaspoon kosher salt
- 1 teaspoon of black pepper
- frying with butter
- In a mixing bowl, combine the ground beef, chopped onion, broken egg, breadcrumbs, mustard, paprika, salt, and pepper.
- Mix everything together with your clean hands for a few minutes, until the ingredients are completely combined and form a rough ball in your palm. It’s crucial to keep the meatballs together so they don’t break apart afterwards. Add a few extra breadcrumbs if the mixture is too wet/sticky.
- Form around 8 meatballs that are slightly smaller than the palm of your hand. Flatten the top and bottom of the meatballs slightly so that they are not completely spherical. To ensure that the meatballs finish cooking at the same time, make sure they are approximately the same size.
- In a big frying pan, melt around 1-2 tablespoons of butter (depending on pan size). When the butter is melted and heated, add (some) of the meatballs and fry for 7-10 minutes on medium-low heat, until the bottoms are browned.
- The meatballs are then flipped over and fried on the other side. Once the meatballs are completely cooked, remove them from the fire.
- These meatballs go well with a variety of side dishes. Potato and pasta salad, mashed potatoes with sauce, fried potatoes, or a plain piece of bread with mustard are all traditional options.
- Because these meatballs will be very delicious, feel free to cut down on the salt, pepper, and paprika as needed.
- The heat should not be too high while frying the meatballs so that the exterior does not burn while the interior remains uncooked. Lower-medium heat will aid in evenly cooking both sides and bringing the center to a done condition in a timely manner.
Information about nutrition:
Serving Size: 4 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 457 calories 26 g total fat 9g Saturated Fat 1 gram of trans fat 14g of unsaturated fat 149 milligrams of cholesterol 852 mg sodium 19g carbohydrate 2 g fiber 2 g sugar 34 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance.
How did this recipe turn out for you?
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This classic German dish is a favorite in many areas of Germany, but it’s not exactly easy to find on the streets of the United States. Frikadellen is a traditional German meatball, made with ground veal or pork that’s formed into a ball and then baked. The meatballs themselves are usually eaten with gravy, but my recipe mixes them with a light tomato sauce to give them a bit of a kick.. Read more about frikadellen burger and let us know what you think.
Frequently Asked Questions
What are German Frikadellen made of?
Frikadellen are a type of German meatball. The ingredients can vary, but typically include breadcrumbs, onions, eggs, milk and ground beef or pork.
What do you serve with Frikadellen?
Frikadellen is a German dish, typically consisting of fried sausages served with mashed potatoes and gravy.
What is on a German burger?
A German burger is a type of sandwich that consists of a bun, cheese, and an assortment of other ingredients.