Meatballs! What would we do without them? Meatballs are such a staple in cuisine around the world. Their versatility is to thank as they truly can be adapted to any flavor style.
US Wellness Meats’ February 2023 Featured Chef Helen Hundertmark shares a German style meatball called Frikadellen. This recipe is inspired by her Oma (Grandma).
German Style Frikadellen
Recipe By: Helen Hundertmark | Cureated
Recipes Makes 4 Portions
The great thing about German cuisine is that it is very meat based (of course with lots of carbs to go along ) but the meat dishes can be modified to fit our way of eating, which always gives us a piece of home.
Today I will be sharing a recipe for German meatballs called Frikadellen, which my Oma Marlies is famous for. They are pretty easy to modify, we only have to swap the soaked Brötchen (mini white bread loaves) with coconut flour. The rest stays the same: a blend of ground beef and pork, egg, onion, salt and pepper.
- 1 lb ground beef
- 1 lb ground pork
- 1/2 finely chopped onion
- 4 tablespoons coconut flour
- 2 eggs
- Ancestral fat like lard for frying
- Salt and pepper
Combine the meat, eggs, coconut flour, onion and spices in a bowl and mix thoroughly
If you like, you can also add in finely chopped bell pepper, but traditionally, it’s just onion. Next, form large round meatballs with your hand. In a pan, heat up lard or ghee and begin to fry the meatballs. The key to a delicious Frikadelle is to get a brown crispy sear fry for about 8 minutes and then flip and sear another 6-8 minutes. They are traditionally served with a potato dish like fried potatoes and salad or sauerkraut as well as mustard!
Follow along with more of Helen’s recipes on the Discover Blog.