How to Make Authentic German Frikadellen - Traditional Flat Meatballs Recipe
In this video I will show you how to make German Firkadellen, a meat patty served liked meatballs or in a Brotchen (bread roll). Ingredients below.
To see how to make cold smoked cheese check my video out on making a cold smoke generator!
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Ingredients (makes aprox 8 frikadellen, or simply cut the ingredients in half!)
-800 Grams of ground meat (50/50 pork and beef, or you can use veal, poultry etc)
-2 eggs
- 2 old, stale bread rolls
-2 tsps Salt
- Lots of black pepper
- Garlic to taste
- 2 onions
- Parsley, a bunch or 2 tsps dried
- 2 tsps Marjoram
-2 tsps Paprika
- 2 tsps spicy Mustard
-2 tsps Maggi sauce
- Butter, about two tablespoons
- Little bit of oil to coat your frying pan.
- Optional aprox 1 cup of shredded cheese, I used smoked Gouda
#germanfood #drinkingfood #meatballs
Konigsberger Klopse | German Meatballs in a Lemon Caper Cream sauce | Kravings
My recent trip to Germany inspires this meatball recipe. German food is simple, honest and full of flavor. Between drinking kegs of beer, they love their sausages and their meatballs.
This recipe is made with poached meatballs tossed is a delicious sour cream, mustard and caper sauce.
Königsberger Klopse: Top Gericht der Deutschen
Here are the ingredients and steps to make this recipe!
Ingredients
1 slice bread
¼ - ½ cup of milk
2 tbsps Butter
½ a cup of diced Onion
2 lbs ground Beef
1 whole Egg
2 tsps Dijon Mustard
½ tsp grated Nutmeg
1 tsp Salt
½ tsp freshly ground Pepper
½ cup roughly chopped Parsley
Sauce
1 litre Beef stock
3 Bay leaves & 6 Peppercorns
3 tbsps Butter
3 tbsps all purpose Flour
½ a cup Sour Cream
1 tbsp Lemon rind
Juice of ½ a Lemon
1 tsp Dijon Mustard
1 tsp of Capers
1 tsp of Salt and about ¼ tsp fresh cracked pepper
¼ tsp Nutmeg
¼ cup chopped Parsley
Process
Soak one slice of bread in the milk
Squeeze out all the excess milk and leave the bread aside
In a saute pan add the Butter and allow this to melt before adding the diced Onion
Allow this to sweat till it’s translucent
Remove and keep aside.
Add the ground beef, egg, Dijon Mustard, soaked bread some Nutmeg, Salt and freshly ground Pepper
Process this
Add the roughly chopped Parsley and lightly process again
Add in the onion that we sautéed earlier and mix well to combine with the meat
Using a wet hand to prevent sticking, grab a fistful of the meat and form into a meatball
Repeat this process till you’ve converted all the meat mixture to meatballs
You should get 7 big meatballs
Using the same saute pan, pour Beef stock and allow this to heat up
While this slowly comes to the boil, add in the Bay leaves 6 peppercorns
Use wet hands again to smooth out these meatballs before they are dropped into this hot stock
Allow these to cook on one side and then flip them over
Remove the stock into a jug and wipe the saute pan dry if necessary
Add the butter and allow this to melt
Follow this with 3 tbsps of all purpose flour and whisk this in a little bit at a time, making a roux
Now add the stock in slowly and keep whisking till it’s all combined
Once it comes to the boil, add the sour cream a little at a time and blend till smooth
Allow the sauce to boil so it can thicken
Add 1 tbsp of Lemon rind & the Lemon juice
Add the Dijon Mustard and Capers
Add Salt & Pepper
Add more Nutmeg and chopped Parsley
Carefully add the meatballs to the sauce
Gently fold the sauce over the meatballs
Here’s a tip before you dunk your meatballs in, if you think your sauce is too runny, just add some flour paste to thicken it and if it’s too thick, water it down with the leftover milk from the bread soaked earlier.
Serve this with boiled Potato wedges
Bookmark the recipe on my blog -
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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.
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Sie sind so lecker, ich mache sie mindestens 3 mal die Woche! Einfaches und leckeres Rezept!
Sie sind so lecker, ich mache sie mindestens 3 mal die Woche! Einfaches und leckeres Rezept!
Heute haben wir eines unserer Lieblingsrezepte zubereitet. Sie sind so lecker, dass ich sie mindestens 3 Mal pro Woche mache. Ein einfaches Rezept für die ganze Familie. Sie können sich gar nicht vorstellen, wie lecker es ist! Einfach zuzubereiten, mit einfachen Zutaten, wird dieses Rezept zu einem der Lieblingsrezepte Ihrer Familie. Eine sanfte Kombination aus Hackfleisch und Gemüse lässt niemanden gleichgültig. Wieder und wieder! Unglaublich leckeres Abendessen für die ganze Familie! Jeder wird dieses unglaublich leckere Rezept lieben. Kochen Sie mit Freude! Kochen Sie mit Liebe!
Zubereitung und Zutaten:
800-900 g Hackfleisch.
Salz.
Pfeffer.
Knoblauch.
Paprika.
Irgendwelche Gewürze.
1 Zwiebelkopf.
Ein Bund Petersilie.
1 Ei.
1 Esslöffel Mehl.
20 Gramm Butter.
Zwiebeln.
1 Karotte.
Kartoffeln
1/2 Paprika.
1 Tomate.
300-400 g grüne Bohnen.
Tomatenmark.
Kräuter der Provence.
Guten Appetit!
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#Irma kocht #Rezept #Hackfleisch
How to make juicy German Meatballs(Frikadellen)
ingredients
500g ground beef
1 onion
bunch of parsley
1 egg
1 tsp salt
1/4 tsp pepper
1 tsp paprika powder
1 tsp mustard
30 ml ketchup
2 cloves garlic
Method
Saüte the onions on medium high heat and stir to coat the onion with oil.Allow the onion to cool.
Add the other ingredients to the ground beef and mix.
Form the meat into evenly sized balls so they cook evenly.
Heat oil over medium heat and cook the meatballs into batches so that they don't overcrowd and not brown.Rotate to opposite side and cook the other side until golden brown.
AIR-FRYER
Place the meatballs in a pre- heated air-fryer (180.° C (356F)
Place 1/2 of the meatballs in the air fryer and cook for 8minutes. Shake the basket and cook 2 minutes more.
Transfer to a serving plate and let rest for 5 minutes. Repeat with remaining meatballs.
Transfer to paper towels to drain.
Enjoy with your favourite veggies and potatoes
German Meatballs | Easy German Meatball Recipe | MOLCS Easy Recipes
German Meatballs
This fabulous recipe is courtesy of Kathy Finch. Thank you Kathy for allowing me to share it.
400°
1+ lb Ground Pork
12 Ginger Snaps - finely crushed
1/4 C Onions - finely diced
1/4 C Water
1/2 tsp Salt
1/4 tsp Pepper
12 oz Bag Extra Broad Egg Noodles
1 can Campbell's Condensed Beef Broth
1/3 C Apple Cider Vinegar
1 Tbsp Sugar
Crush ginger snaps in a large plastic bag.
You can make the noodles at any time and cover until used.
Line a baking sheet with foil and place a baking rack on top. Spray with cooking spray and set aside.
In large bowl mix pork, 1/3 C ginger snaps, onions, water, salt & pepper. Shape into 24 small balls and place on rack. Bake uncovered 20 - 25 minutes.
In a medium size pot (2-3 qts) mix beef broth, apple cider vinegar, remaining ginger snaps and sugar. Cook over medium heat stirring constantly until mixture thickens & boils. When meatballs are ready remove from rack and stir into sauce.
Serve over noodles.
Music: Blue Sky By Quincas Moreira
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German Meatballs
German Meatballs are the best meatballs, moist and full of flavor!! Piled on rich and tasty sauerkraut. This is a hearty meal perfect for cool weather!