Best Meatballs Meatloaf Fricadellen Recipes

FRIKADELLEN RECIPE - MEAT BALLS (GERMAN)

Steps:

• 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.

GERMAN MEATBALLS (FRIKADELLEN)

Steps:

• Add the ground meat, diced onion, cracked egg, breadcrumbs, mustard, paprika, salt, and pepper to a bowl.
• Mix everything together for a few minutes with your clean hands until the ingredients are thoroughly mixed and stay together when you form a rough ball in your hand. The consistency is important to stop the meatballs from falling apart later. If the mixture feels too wet/sticky, add a few more breadcrumbs.
• Form approximately 8 meatballs that are slightly smaller than the size of your palm. Slightly flatten off the top and the bottom of the meatball so that they are not a fully rounded ball. Make sure that the meatballs are roughly the same size so that they'll be done frying at the same time.
• Heat approximately 1-2 tablespoons of butter (depending on your pan size) in a large frying pan. Once the butter is melted and hot, add (some) of the meatballs and fry them on medium-low heat for approximately 7-10 minutes until the bottom is browned.
• Then flip the meatballs over and fry them from the other side. Remove them from the heat once the meatballs are fully cooked through.
• These meatballs can be served with many different side dishes. Classic choices are potato and pasta salad, mashed potatoes with gravy, fried potatoes, or a simple slice of bread and mustard.

FRIGADELLAN (GERMAN MEATBALLS)

Steps:

• 1. saute onions til soft and starting to brown, I use my 10 inch cast iron frying pan.
• 2. add all ingredients to mixing bowl except bread crumbs, flour and broth, mix thoroughly. add enough bread crumbs to form soft patties.
• 3. form into eight patties and add them to the pan you saute your onions in. brown on all sides
• 4. When patties are browned on all sides, add beef broth to about half way up the patties in the pan, I used 2 cups. lower heat to a simmer and cook covered for an hour, turning occasionally
• 5. When finished cooking, remove patties from pan, whisk in flour to make gravy. add patties back to the pan with the gravy and serve over noodles, rice, potatoes, your choice

FRIKADELLER (SCANDINAVIAN MEATBALLS) WITH RICH GRAVY

Steps:

• To make the meatballs, mix together the onion, meat, thyme, breadcrumbs and milk in a bowl, and season well. Using a dessertspoon and one hand dipped in cold water (to stop it sticking), shape about 20 slightly oval balls out of the meat mixture. Place on a baking tray lined with baking paper, cover with plastic wrap and chill for 10 minutes, or overnight if time permits.
• Preheat the oven to 350°F Heat the olive oil and butter in a large frying pan over a medium heat. Add the meatballs, in batches if necessary, and brown until golden all over. Transfer to an ovenproof dish and place in the oven for 10 minutes until cooked through.
• While the meatballs are in the oven, take the frying pan in which you cooked them and place it over a medium heat. Whisk in the flour, add the tomato paste and whisk again for 1-2 minutes, then add the red wine. Turn the heat up to high and bubble for a few minutes. Whisk in the broth and simmer for 5-10 minutes. Season to taste with the Worcestershire sauce, salt and black pepper, then stir in a splash of cream and the redcurrant jelly.
• (If freezing: Allow everything to cool, then tip the meatballs into a freezer bag and cover completely with the sauce. Freeze for up to 1 month.
• Defrost completely and reheat in a saucepan until piping hot throughout.)Serve 3-4 meatballs per person with lots of sauce, spiced red cabbage and mash.

MEATBALLS, MEATLOAF, FRICADELLEN

Steps:

• In mixing bowl combine all ingredients.
• For meatballs: In a non-stick fry pan,(heat pan on medium high for 3-4 minutes).
• Coat the bottom with olive oil(a non stick spray will work).
• Form medium sized meatballs,.
• Brown on all sides.
• Cover and simmer for 10 minutes or finish cooking in a pot of spaghetti sauce.
• For meatloaf:.
• Preheat oven 350°F.
• Fill a loaf pan and bake (covered with aluminum foil) for 45 minutes.
• Cut into 8 slices (drain any grease) top with of BBQ.sauce or sauce of your choice.
• Cook uncovered for an additional 15 minutes.
• For Fricadellen:.
• Form into 5 hamburger patties. fry in hot non-stick fry pan on both sides add 1 can of beef gravy, simmer for 15-20 minutes, turning patties once.