Meatballs (Frikadellen)

These are great cold for lunch boxes, a picnic or for parties as a snack - or warm as a main course.

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Ingredients for 4

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500 gramsbeef mince
1 oniononion (medium size, 160g each) (160 grams)
2 sliceswhite bread (dried out) (60 grams)
1 eggegg (50 grams)
1 1/2 tablespoonbutter (20 grams)
3 1/4 tablespoonsfresh parsley (10 grams)
1 1/4 teaspoonmustard (French, Dijon) (6 grams)
2 clovesfresh garlic (medium size, 3g each) (6 grams)
1 1/16 teaspoonpaprika (4 grams)
3/4 teaspoonshot chili paste (4 grams)
1 1/4 tablespoondried oregano (4 grams)
3/4 teaspoonssalt (4 grams)
1/8 teaspoonground black pepper (0.4 grams)
1 1/4 tablespoonolive oil (20 mls)
Salt content: 0.5% (by weight, not counting salt in other ingredients)


Soak the dry white bread in water for 10 minutes. Then press it in your hands to get as much of the water out of the bread as you can.
Chop the onion into fine cubes, chop the parsley finely and mix all the ingredients together.
You can either form little meatballs out of the mixture and deep-fry them or make hamburger-style patties which you can either pan-fry or barbecue.

Great with steamed French beans, boiled potatoes and a salad. This is the only dish I eat with ketchup :-)

Step-by-Step Instructions

Recipe PhotoHere are our ingredients (with the onion hiding behind the hot chilli paste).
Recipe PhotoSoak your two slices of white bread in water (best use dry old bread for this).
Recipe PhotoChop up the parsley.
Recipe PhotoTo finely cut the onion, cut slices about 3 mm wide into the onion from the top. Don't cut all the way to the bottom but leave about half a centimetre as shown in the photo.
Recipe PhotoThen turn the onion by 90 degrees and cut another set of slices into the onion, again stopping half a centimetre short of the base.
Recipe PhotoNow flip the onion on its side and cut off 3 mm slices which will turn into nice cubes.
Recipe PhotoUse the base that doesn't have the vertical cuts for something else. (Best wrap it in cling film and put it in the fridge).
Recipe PhotoNow squeeze the bread to get as much water out of it as you can.
Recipe PhotoAdd all the ingredients to a bowl ...
Recipe Photo... and mix them up until ...
Recipe Photo... all the ingredients are evenly distributed. Then form patties from the mixture. The size and shape is up to you. You can either form little balls and deep-fry them or form patties and pan-fry them as shown in the next picture.
Recipe PhotoWhen pan-frying, use a mixture of olive oil and butter (50-50). Don't heat up too much as you want the patties to be cooked thorough but not burned on the outside. The photo on the left shows how much fat you should use for frying and what it should look like - the foamy surface indicates you've got the right temperature.
Recipe PhotoYou can serve them with just a side salad.