Frikadellen – Traditional German-Style Pan-Fried Meatballs

Preparation

1. 01

   Soaking

   Cut the stale bread into small cubes and place them in a bowl. Pour the milk over and leave for approximately 10 minutes until the bread has fully absorbed the milk and softened.

2. 02

   Mixing

   Finely dice the onion. In a large mixing bowl, combine the minced beef, softened bread (squeezing out excess milk), egg, finely diced onion, mustard, salt, black pepper and nutmeg.

3. 03

   Kneading

   Knead the mixture thoroughly with your hands for 3-4 minutes. The mixture should be uniform in consistency and not stick to your hands. If the mixture is too soft, you can add some breadcrumbs.

4. 04

   Shaping

   Lightly wet or oil your hands. Take portions of approximately 80-90 grams from the mixture and shape them into ovals in your palms. You should get 8 meatballs in total.

5. 05

   Pan-frying

   Heat the butter and cooking oil in a large pan over a medium heat. Place the meatballs in the pan and fry for approximately 4-5 minutes on each side, until golden brown. To cook the inside through, reduce the heat and extend the total cooking time to 8-10 minutes.