Frikadellen can be served either hot or cold. They can be served as a standalone or alongside rolls or lettuce wraps to make a sandwich. Side dishes that pair well with frikadellen include German recipes such as potato salad, red cabbage, and pickled beets. Thinly sliced radishes or cucumber dill salad are tasty lighter options.
Ingredients
- 2 slices day-old white bread
- 1/2 cup 2% milk
- 3 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/4 cup minced fresh parsley
- 1 large egg, room temperature, beaten
- 1 teaspoon yellow mustard
- 1 teaspoon salt
- 1 teaspoon paprika
- 3/4 teaspoon pepper
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon ground mace
Instruction
- Tear bread into bite-sized pieces; place in a small bowl. Pour milk over the bread; soak 15 minutes. Squeeze out excess liquid through a fine mesh strainer; set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add onions; cook 5-7 minutes or until lightly golden brown. Add garlic; cook 30-60 seconds or until fragrant.
- Place onion mixture, soaked bread, ground beef, ground pork, parsley, egg, mustard, salt, paprika, pepper, marjoram and mace in a large bowl; use hands to mix until well blended.
- Wet hands lightly with water. Form meat mixture into 8 balls; gently flatten each into a patty. Cover with plastic wrap; chill at least 15 minutes.
- Heat remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Working in two batches, add patties to the hot oil. Cook 4-5 minutes on each side or until browned; lower the heat and continue cooking until the internal temperature reaches 160°. Transfer patties to a paper towel-lined plate. Repeat with remaining patties.
