Description
Goldbraun gebratene Frikadellen, saftig und locker dank eingeweichtem Brötchen, duften nach Zwiebeln, Majoran und Paprika. Außen knusprig, innen zart, würzig und herzhaft—ein echter Klassiker aus Omas Küche.
Ingredients
Scale
- 500 g mixed ground meat (Hackfleisch, gemischt)
- 1 onion
- 1 bread roll (Brötchen)
- 1 egg
- 1 teaspoon salt
- 1 teaspoon mustard
- 1 level teaspoon dried marjoram
- 1 teaspoon paprika powder
- plenty of freshly ground black pepper
- 2 teaspoons dried parsley
- garlic to taste
- 1 teaspoon Maggi seasoning
- margarine for frying
- optional: flour or breadcrumbs
Instructions
- Begin by placing the bread roll (Brötchen) in a bowl of cold water and allow it to soak until it is completely softened. This will take about 10 minutes. Once soft, squeeze the bread roll thoroughly, either with your hands or by pressing it between two boards, to remove as much excess water as possible. Set the squeezed bread aside.
- Peel the onion and cut it into fine, small cubes. If you prefer a milder onion flavor, you may briefly sauté the diced onion in a little butter over medium heat until translucent. Otherwise, you can use the onion raw, which will give the frikadellen a more robust flavor.
- In a large mixing bowl, add the ground meat. Crack in the egg, and add the diced onions, salt, mustard, dried marjoram, paprika powder, plenty of freshly ground black pepper, dried parsley, garlic (if using), and Maggi seasoning. Mix all the ingredients thoroughly together, ideally using your hands or a large spoon. Avoid using an electric mixer, as this can make the frikadellen tough.
- Add the squeezed bread roll to the meat mixture. Continue kneading and mixing everything together for at least 10–15 minutes. This extended kneading ensures that all the ingredients are fully incorporated and the mixture becomes light and airy, resulting in tender and juicy frikadellen.
- At this stage, if you are comfortable tasting raw meat, check the seasoning and adjust as needed. Alternatively, you can fry a small test patty in a pan to check the flavor and season accordingly.
- Shape the mixture into evenly sized balls, about the size of a small apple. Flatten each ball gently with your palms to create thick patties. For a rustic appearance, smooth and shape the edges slightly. If desired, you can lightly coat the patties in flour or breadcrumbs for a crispier crust, although traditional frikadellen are often fried without any coating.
- Lightly dust your work surface with flour to prevent sticking. As you form the frikadellen, place them on the floured surface.
- Heat a large, heavy-bottomed skillet over high heat and melt enough margarine to generously coat the bottom of the pan. Once the margarine is hot and shimmering, carefully add the frikadellen to the pan. Be careful not to overcrowd the pan; fry in batches if necessary, or use two pans.
- Sear the frikadellen on both sides over high heat for 1–2 minutes until a golden-brown crust forms. Then reduce the heat to medium-low and continue frying the frikadellen for another 15–20 minutes, turning them once or twice with a spatula. This ensures they cook through without burning.
- Once the frikadellen are cooked through and beautifully browned, transfer them to a plate lined with paper towels to drain any excess fat. Serve hot, ideally with potato salad or your favorite sides.
Notes
Traditional German frikadellen are best served fresh and hot, with a side of potato salad, mashed potatoes, or a simple green salad. For extra juiciness, do not overwork the meat mixture and avoid using a mixer. The addition of Maggi seasoning and dried marjoram gives the frikadellen their classic flavor. If you want a crispier crust, you may roll the patties in flour or breadcrumbs before frying, but this is optional. Leftover frikadellen can be enjoyed cold in sandwiches or as a snack.
- 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
