German Beef Meatballs

Frikadellen2   On Monday Germany played Algeria in the World Cup. I wanted to prepare a very typical German Dinner to get us into the German spirit. German Beef Meatballs with Potato Salad is one of those standard dishes.

Our fellow Neighbour Eva – a fellow German in London came for dinner to help me cheer for Germany. She brought German Poppyseed Cake for dessert and we were ready for the game. Thankfully Germany went through to the next round even though we had our doubt during some points of the game.

Frikadellen1There is something comforting about homemade meatballs. I tend to make a big batch and we  eat them cold with German Potato Salad. If there are some leftover for the next day I add it to my husband’s lunch box to eat with some bread.

In my house those German Meatballs are called Frikadellen, but my neighbour Eva who comes originally from Bavaria calls them Fleischpflanzerl. (Meatplant) There are thousand different recipes for this popular German Dish and this is one of them:

5.0 from 1 reviews
German Beef Meatballs
Prep time
Cook time
Total time
Cuisine: German
Serves: 4
  • 500 g minced beef
  • 1 red onion, cubed
  • 1 stale breadroll or leftover baguette
  • 1 egg
  • 1 tbs salt
  • 1 tbs German mustard (If you don't have any use Dijon Mustard)
  • 1 tbs sage
  • 1 tbs paprika
  • 1 tbsp ground pepper
  • 1 handful fresh chopped parsley
  • 100 ml sunflower oil
  1. Soak the breadroll in water.
  2. In a bowl, mix the onion, mincemeat, egg and seasoning. Mix with a large spoon. Place the bread pulp into a sieve. Try to squeeze out as much water our as possible, as otherwise the meatballs might get too soggy.
  3. Add the breadroll to the mixture and knead the mixture well with both hands.
  4. Roll a handful of mixture to a ball and fry it in the oil to check whether you got the seasoning right.
  5. Once you are happy roll the rest of the mixture to balls. Make sure they are not too small. As a guide I would say the size of a small egg.
  6. Fry the mixture on an even heat for about 15- 20 minutes. Turn them a couple of times and make sure they do not get burned.
  7. Then leave them to rest on a plate covered in kitchen towel to soak up the oil.
  8. These meatballs go well with German potato salad or simply a piece of rye bread.


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