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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5 star rating based on 278 reviews

Ingredients for 4

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Ingredients
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)
2 clovesfresh garlic (medium size, 3g each) (6 grams)
1 1/4 teaspoonmustard (French, Dijon) (6 grams)
3/4 teaspoonshot chili paste (4 grams)
3/4 teaspoonssalt (4 grams)
1 1/4 tablespoondried oregano (4 grams)
1 1/16 teaspoonpaprika (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)

Method

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.

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Comments:
10Great instructions! Nice to eat!
10It was an easy recipe
10Made it and its Yummy
9Looks yummy
10Looks good and I will do it
9Good, clear recipe.
10It's really German, not Dutch, most things German are called Dutch in America, because Deutsch could not be pronounced well, see Pennsylvania Dutch, are really Pennsylvania Deutsch. And, it's not Danish either!
9Nice with a tomato and oregano sauce.
101 word 2 describe this owsome
10thank you .... u relli make the recipe easier with the photos
8Is this really a typical Dutch Meatball or Frikadellen?
10JA jA THAS IS GOOD JA
10Wonderful!
10Hat wirklich geholfen. Danke!
10Delicious!!
7I loved your pictures as well as the amazing recipe!! I didn't measure but all in all AMAZING!!!!
10I used half pork/half beef. It has a place in my permanent recipes
9What do we do with the garlic --crush,chop or leave it with the hidden onion!
10Job well done! It's very easy to follow!
10thank you guys i tried it and people liked it
10Thank you very much this is a great recipe.
10Fantastic. I love these meatballs, but I add ground almonds instead of bread as I cannot eat bread.
10thank you for this lovely frikadelle.
8The Danes make these with minced pork.
10delish!! :)
10These are not frikadeller! And damnit man, i should know, i'm danish and made some yesterday! :P
9Great instructions. Nice and clear
10yUMI!!!!
10its cool
9I have been looking for German Recipes online, thank you
10Try frying up a whole batch let cool and deep freeze. Take out as needed and voila with mash and some veg supper is ready in minutes.
10Brilliant!!just like my grandmother used to make them! Delicious with mashed potato and peas :)
10It looks relay good Thanks
10Awsome my daugter makes this as her specialty! is very easy!!
10Very nice in a chilli sauce, on a bed of boiled Rice, with pepper and pineapple thrown on before serving.. Yummy!!!
10Nice To See Someone Takes A Little More Time To Show Us How To Do Things.I Used To Have These In Germany When I Was In The Forces
10THIS WAS ABSOLUTELY THE BEST FRIKADELLEN. I'M AN AMERICAN LIVING IN GERMANY FOR PAST 7 YEARS AND THE FOOD SCARED ME TO DEATH SO MY FRIENDS MOM MADE ME A FRIKADELLEN AND I REALLY LIKED IT BUT I LOST HER RECIPE AND HAD TO GO ON-LINE IN SEARCH OF A RECIPE. NOT TO TAKE AWAY FROM MY FRIENDS RECIPE, THIS ONE IS SOOOOOOOOOOOO MUCH BETTER. THANKS SO MUCH !!!
10very nice recipe for a family quick and easy instructions great!!
10Very clear and concise
10hello
10Nice :-)
10I have been searching for this recipe for ages. Easy to prepare and very delicious. I fry up my patties & make my patties & serve them on a 3-inch long hot biscuit with red relish & hot mustard. Yummy!
9Fabulous pictures. Even a complete novice could follow it. I am a bit worried about your fingers while chopping the parsley though.
8great instructions and demo
9Great! Looks like my German mother's frigadelles.
10Exceptionally clear.
10Aces Thanks Tasts great
10I TRIED THIS ON MY FAMILY WITH NEW POTATOES & SALAD MADE WITH YOUR SALAD DRESSING EVERY ONE LOVED IT,
10sehr sehr gut, Genau wie zuhaus. Danke
10briliant, been after ths recipe for ages, cheers.