Description
Saftige Frikadellen mit goldbrauner Kruste, zartem, lockerem Inneren und feinem Zwiebelaroma. Würzig abgeschmeckt mit Majoran, Senf und Paprika, begeistern sie mit herzhafter, vollmundiger Geschmacksfülle.
Ingredients
Scale
- 500 g mixed ground meat (Hackfleisch, gemischt)
- 1 onion
- 1 bread roll (Brötchen)
- 1 egg
- 1 teaspoon salt
- 1 teaspoon mustard
- 1 teaspoon dried marjoram (gestrichen)
- 1 teaspoon paprika powder
- Plenty of freshly ground black pepper
- 2 teaspoons dried parsley
- Optional: garlic, to taste
- 1 teaspoon Maggi seasoning
- Margarine for frying
- Optional: flour or breadcrumbs
Instructions
- Place the bread roll in a bowl and cover it with water. Allow it to soak for several minutes until it becomes soft throughout. While the bread roll is soaking, peel the onion and cut it into very fine cubes. If you prefer a milder onion taste, you may briefly sauté the diced onion in a little butter until translucent, but using raw onion yields a stronger flavor.
- In a large mixing bowl, combine the ground meat, the egg, diced onion, salt, mustard, marjoram, paprika powder, black pepper, dried parsley, optional garlic, and Maggi seasoning. Mix the ingredients thoroughly by hand or with a large spoon. Do not use an electric mixer, as this can make the meat mixture tough.
- Remove the soaked bread roll from the water and squeeze it very well to remove as much excess moisture as possible. You can do this by hand or by pressing the bread roll between two cutting boards. Add the well-squeezed bread to the meat mixture. Knead everything together until well combined, spending about 10–15 minutes on this step to ensure the mixture is homogeneous and aerated for the best, fluffiest texture.
- At this point, you can taste the raw mixture if you are comfortable doing so to check the seasoning. Alternatively, form a small patty from the mixture and fry it in a pan to taste and adjust the seasoning as needed.
- With damp hands, form the meat mixture into even-sized balls, about the size of a golf ball or slightly larger. Place them on a lightly floured work surface. Gently flatten and smooth each ball into a patty shape. If desired, you can coat each patty lightly in flour or breadcrumbs for a crispier crust, but traditionally they are fried without any coating.
- Heat a heavy frying pan over high heat and melt enough margarine to generously coat the bottom. Once the margarine is hot and shimmering, add the Frikadellen to the pan. Sear them on both sides until a golden-brown crust forms. Then reduce the heat to medium-low and continue to cook the Frikadellen gently for about 15–20 minutes, turning them carefully once or twice, until they are cooked through and juicy. Avoid overcrowding the pan; if necessary, fry the Frikadellen in batches or use two pans.
- Once cooked, transfer the Frikadellen to a plate lined with paper towels to remove any excess fat. Serve the Frikadellen hot, ideally accompanied by potato salad or your favorite side dish.
Notes
Frikadellen taste best freshly fried and hot, but they are also delicious cold the next day, making them perfect for picnics or lunchboxes. Adjust seasoning to your taste and try adding a little grated garlic for extra flavor. If the mixture feels too wet, add a small amount of breadcrumbs. Serve with potato salad, mashed potatoes, or fresh bread.
- 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: 15-25g
- Cholesterol: 60-100mg
