For the Best Meatballs, Make Them the German Way
Ingredients
- 2 1/42 ouncesslices white sandwich bread
- 4 tablespoons milk
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1 large egg
- 1/2 cup yellow onion
- 1 tablespoon fresh parsley
- 2 teaspoons Dijon mustard
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons ghee
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Instructions
- Add the cubed bread to a large bowl with the milk or water and mix to combine. Let sit for 5 to 10 minutes; use this time to prep the other ingredients.
- Once the bread is soaked and very soft, add the beef, pork, egg, onion, parsley (if using), mustard, salt, and pepper. Use your hands to mix the mixture very well, kneading it and making sure everything is evenly distributed. We’re not going for a soft, fall apart meatball here, so mix it well.,Use your hand to press the top of the mixture flat in the bowl, then use the side of your hand to roughly draw a cross into the mixture so you have four even quadrants; you should get 2 meatballs from each quadrant.,Use slightly damp hands to grab a handful of meat and form it into a rough ball, passing it firmly but gently between your palms to both pack the meat together more tightly and naturally form the distinctive patty shape; here’s a helpful visual example for reference.
- Heat a large frying pan or skillet (I like cast iron here) with the clarified butter over medium heat. Add as many meatballs as can fit easily in the pan, not crowding them in too much as this will prevent that crisp crust from forming. I can cook 4 at a time in a 10-inch cast iron skillet.,Let them cook on the first side until deeply browned, at least 6 minutes. Flip the Frikadellen and let cook until deeply browned on the other side, another 5 to 6 minutes. Once deeply browned on both sides and cooked through (use a thermometer to check doneness or cut one in half to ensure no pink remains inside), remove to a plate and cook the next batch.
- Once all the Frikadellen are cooked through, serve as desired with plenty of mustard and your favorite sides.,Frikadellen are perfect candidates to make ahead, store, and reheat. Many Germans will even eat them cold, straight from the fridge!,Let the cooked Frikadellen cool completely to room temperature, then store in an airtight container or wrapped tightly in plastic or aluminum foil in the fridge for up to 5 days.,To reheat, microwave, covered, until hot all the way through or bake, covered, in a preheated 400°F until hot all the way through. You can also pan-fry them in a hot frying pan with a little bit more clarified butter, flipping often until hot all the way through.,Love the recipe? Leave us stars and a comment below!
Source
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