Description
Herzhaft-saftige Frikadellen mit goldbrauner Kruste, zartem Inneren und aromatischer Note von Zwiebel, Senf und Paprika. Frische Petersilie rundet den würzigen Geschmack perfekt ab – Omas Klassiker, wie er sein soll.
Ingredients
Scale
- evtl. Mehl oder Semmelbrösel (optional, for coating)
- 1 TL Senf (1 teaspoon mustard)
- 1 TL Paprikapulver (1 teaspoon paprika powder)
- 1 Brötchen (1 bread roll)
- 1 Zwiebel(n) (1 onion)
- 1 TL Maggi (1 teaspoon Maggi seasoning)
- nach Belieben Knoblauch (garlic, to taste)
- 2 TL Petersilie, getrocknet (2 teaspoons dried parsley)
- viel Pfeffer aus der Mühle (plenty of freshly ground pepper)
- 1 TL Salz (1 teaspoon salt)
- Margarine zum Braten (margarine for frying)
- 1 TL, gestr. Majoran, getrocknet (1 level teaspoon dried marjoram)
- 500 g Hackfleisch, gemischt (500 g mixed ground meat, beef and pork)
- 1 Ei(er) (1 egg)
Instructions
- Begin by soaking the bread roll (Brötchen) in a bowl of cold water. Leave it to soak for several minutes until it is completely soft and saturated. While the bread roll is soaking, peel the onion and cut it into very fine cubes. If you prefer a milder onion flavor, you can briefly sauté the diced onion in a little butter until translucent, then let it cool; otherwise, you can use the raw onions directly.
- In a large mixing bowl, combine the mixed ground meat, egg, diced (raw or sautéed) onion, mustard, paprika powder, Maggi seasoning, dried parsley, salt, pepper, marjoram, and, if desired, finely minced garlic to taste. Mix all these ingredients thoroughly using a large spoon or your hands. Do not use an electric mixer, as this can make the meatballs tough; hand-mixing gives a better, more tender texture.
- Take the soaked bread roll out of the water and squeeze it thoroughly to remove as much moisture as possible. You can do this by pressing it firmly between your hands or by placing it between two cutting boards and pressing down. Crumble the well-squeezed bread into small pieces and add it to the meat mixture. Mix everything together very thoroughly, kneading the mixture by hand for 10 to 15 minutes. The more evenly and thoroughly you knead, the better and fluffier your Frikadellen will be.
- At this stage, if you are comfortable tasting raw meat, sample the mixture and adjust seasoning if necessary. If you prefer not to taste it raw, form a small patty and fry it in a little margarine to taste-test, then adjust the seasoning in the main mixture as desired.
- Shape the meat mixture into even, not too small balls or patties (Frikadellen). Lay them out on a lightly floured work surface and gently flatten and smooth them to your preferred thickness. If you like, you can coat the Frikadellen lightly in flour or breadcrumbs, but it is traditional to fry them without coating.
- Heat a heavy frying pan over high heat and add a generous amount of margarine. Once the margarine is hot, carefully place the Frikadellen into the pan, making sure not to overcrowd them (work in batches if necessary or use a second pan). Sear the Frikadellen quickly on both sides until they are nicely browned. Then, reduce the heat to medium or low and continue cooking for about 15 to 20 minutes, turning them gently once or twice, until they are cooked through and juicy. Be careful not to overcook, as this can dry them out. Once done, transfer to a plate and serve hot.
Notes
For extra juicy Frikadellen, be sure not to overwork the meat mixture and avoid using a mixer. If you want an even softer texture, use fresh breadcrumbs or soak the bread thoroughly. If you wish to vary the flavor, try adding a pinch of nutmeg or using fresh herbs instead of dried. These Frikadellen are delicious served with potato salad, mashed potatoes, or a fresh green salad. Leftovers can be enjoyed cold or reheated the next day.
- Prep Time: 10
- Cook Time: 20
- Category: Geflügel und Fleisch Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 20-30g
- Cholesterol: 60-100mg
