Frikadellen – Traditional German Pan-Fried Meatballs

Preparation

1. 01

   Resting

   Cut the stale bread into small cubes and place them in a bowl. Pour the milk over the bread and let it soak for about 10 minutes, until the bread has fully absorbed the milk and become soft.

2. 02

   Mixing

   Dice the onion very finely. In a large mixing bowl, combine the ground 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 reach a uniform consistency and should 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 about 80-90 grams from the mixture and shape them into oval patties in your palms. You should get 8 meatballs in total.

5. 05

   Pan-frying

   Heat the butter and oil in a wide pan over medium heat. Place the meatballs in the pan and fry on both sides for about 4-5 minutes, until golden brown. Reduce the heat and extend the total cooking time to 8-10 minutes to ensure they are cooked through.