Frikadellen, Fleischklops, Fleischpflanzerl, or Berliner Bulette - German meatballs have a different name depending on the region. However, the recipe is almost the same across regions. German meatballs consist of minced meat, onion, egg, and white bread, as well as salt, pepper and sometimes a little mustard. If you are looking for a recipe with gravy, be sure to check out my German meatballs in creamy white caper sauce, known as Königsberger Klopse.
What We Serve with German Meatballs
German Meatballs taste good both warm and cold. I like to serve them to my family as a main course with:
- Mashed potatoes and mixed vegetables
- Boiled potatoes (Salzkartoffeln), cream sauce, and sauerkraut
- warm potato salad and mustard
- Pasta salad
- Fried potatoes and cucumber salad
- Bread and butter
How Is Frikadellen Pronounced?
Click below to listen to the correct pronunciation:
Variation Ideas for German Meatballs
Meatballs are also great served cold. We like to take them with us on picnics or prepare them as finger food for the party buffet. My children also love small meatballs in their lunchbox. They are ideal for lunch on the go during school days.
- We usually use half pork and half beef for German meatballs. If you want to reduce fat, you can also make them without pork. The meatballs will then be a bit firmer.
- Authentic Berlin meatballs are rolled in breadcrumbs before frying, which gives them a crispy crust.
- As a nutritionist, I like to sneak in some vegetables into many recipes. I always add a little carrot or zucchini to the meatballs for my children and family. I simply grate them into the meat mixture, which makes the meatballs wonderfully juicy.
- If you want to avoid bread, you can replace it with oatmeal, a healthy alternative.
- You can experiment with the spices as you like. Paprika powder and chopped herbs, such as parsley, always go well with them.
Are you wondering what the difference is between Swedish and German meatballs? For Swedish meatballs, the onions are fried before being added to the mixture, and breadcrumbs are used instead of soaked bread. Swedish meatballs are then usually served as Köttbullar with lingonberries and mashed potatoes.
Preparing, Storing and Freezing Meatballs
You can easily prepare the meatballs and store them in the fridge for up to 3 days after frying. To warm them up, I put them in the microwave or air fryer briefly.
Alternatively, you can freeze the meatballs and defrost them in portions. They will last for around 3 months in the freezer if sealed airtight.
German Meatballs - Easy Frikadellen Recipe
Ingredients
- 250 g ground pork
- 250 g ground beef
- 1 onion large
- 1 clove of garlic
- 1 stale bread roll or 2 slices of bread
- breadcrumbs
- 1 teaspoon salt
- 1 teaspoon mustard
- 1 egg
- Vegetable oil or clarified butter for frying
Instructions
- Put the bread in a bowl and pour hot water over it. Let it soak for 5 minutes and then squeeze out the water.1 stale bread roll or 2 slices of bread
- Peel the onion and cut it into small cubes.1 onion
- Put the softened bread with the ground meat, mustard and salt, egg and onion cubes in a bowl. Press in the garlic. Knead everything well.250 g ground pork, 250 g ground beef, 1 onion, 1 stale bread roll or 2 slices of bread, 1 teaspoon salt, 1 teaspoon mustard, 1 egg, 1 clove of garlic
- Now form round meatballs from the ground meat mixture. The mixture is enough for 8 medium-sized or 25 mini meatballs. Roll the meatballs in the breadcrumbs.breadcrumbs
- Heat plenty of oil or fat in a pan and fry the meatballs until crispy. Reduce the heat and cook them through until done.Vegetable oil or clarified butter for frying
Tino Hillman says
The best i have ever eaten!