Let me tell you some interesting things about “Frikadellen” aka “Fleischklops”, “Fleischpflanzerl” or “Bulette” – it depends on the region how you call it! It’s the German version of meat balls.
We Germans are very specific about what region we are from and every region has it’s own pride, tradition, kitchen and often own dialect and weird names for things and foods.
Frikadelle is of cause related to the hamburger and there is the tale (not sure if it is true) that at the world fair in New York a man from Hamburg, Germany sold Frikadellebut had trouble to serve them since they were hot and he had no plates. So it is told that he bought some rolls or bread and put it between it so people could hold them in their hands – that’s probably how it all started and why they are called “Hamburgers” even though there is no ham involved … but maybe not, since there are other stories and people who claim the idea too. But to me – as I am born in Hamburg – the story with the world fair sounds best … here is MY local pride.
There are probably as many recipes for Frikadelle as there are cooks in Germany but usually they have the same basic recipe.
Here is my favorite although I always vary it a little bit. One can eat them with ketchup or mustard or make a gravy.
Cut the onion into very small cubes. Heat a pan on medium and fry the onions with some oil until they are cooked through and slightly brown.
Place the roll in a small bowl with water and let soak.
Meanwhile put the ground beef in a larger bowl, add salt, spices, herbs, mustard, tomato paste and if it matches with the rest of the menu also some garlic. Make sure you use enough salt, it tends to disappear during the cooking process!
Take the soaked roll and squeeze in our hands to remove most of the water. Then add to the bowl with the ground beef.
The onions should be ready be now, add them to the bowl.
Next add the egg.
Mix everything very well - works best with hands!
Heat some oil in a large pan.
Form about 8 Frikadellen / meat balls in about the size of your palm, don't make them flat like a UFO but also not to round.
Add the Frikadellen / meat balls to the pan and reduce the heat to medium so they won't burn.
Let fry from both sides for about 10 minutes, test on one Frikadelle / meat ball if it is cooked through.
Remove the Frikadellen / meat balls from the pan and keep them warm if you plan to make a gravy:
Add some beef broth to the empty pan and bring to a boil. The residue in the pan will give a lot of taste.
Take some sour cream and add to the pan, decrease the heat and stir. Add salt and pepper to taste
If you don't feel confident about making the gravy, try "Rahm Soße"! You can buy it i.e. at online German Deli and makes a delicious gravy with just the right consistency.
Welcome to my blog about German Recipes and thank you for taking the time to read “about me”.
My name is Barbara, I am a mother of three and happily married to the most supportive husband anyone can imagine.
In 2010 we moved from Germany to Texas. We thought it would be only for three years but …