Authentic German Meatballs – Made By Our German!
Searching for a great German meatball recipe? Try out ours! We are big fans of meatballs – a blended ball of meat with simple ingredients and flavorful onions.
Of course, to say that there is only one kind of German meatball would be so wrong.
There are many different names for German meatballs – in some areas they are known as Frikadellen whereas in Bavaria they are often known as Fleischpflanzerl. Lisa knew them as Hackfleischklößchen growing up.
There are some small regional differences in the way these German meatballs are prepared.
For example, some are fried while others are dropped in boiling water. However, the general concept of a ball of meat is pretty standard across the country.
There are also meatballs eaten in many other countries in Europe like Sweden and Hungary! Eric also grew up eating a different version of meatballs. If we can recreate the recipe, we will try to share it here.
Internationally, one of the most popular German meatballs recipes is that for “Königsberger Klopse” – which are cooked meatballs in a white sauce with capers.
To be clear, this is NOT the recipe we are making today but we plan on creating a specific Königsberger Klopse recipe in the future.
For this post, we are focusing on the version of classic German meatballs that Lisa grew up eating. Our recipe calls for frying the meatball rather than boiling.
This meatball recipe is actually similar to our recipe for German meatloaf – but that dish has hard-boiled eggs inside!
Once again, there are some different versions – so don’t be surprised if another German gives you a different recipe!
When it comes to serving them, they can be eaten as a side or as a main course. The richness of the meat (in this fried version) goes well will potatoes.
It can also simply be paired with a slice of bread and mustard – that’s a very traditional way of eating Frikadellen. Eric would be more inclined to eat them with a side of sauerkraut – another recipe we will put on this website eventually.
Enjoy your German meatballs!
- 1/2 lb minced pork
- 1/2 lb minced beef
- 1 medium-sized yellow onion, diced
- 1 medium-sized egg
- 3 tbsp bread crumbs
- 1 tbsp mustard, medium-spicy
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
- butter to fry
- In a large bowl, mix the minced meat, diced onion, cracked egg, bread crumbs, mustard, paprika, salt, and pepper together for a few minutes until the ingredients are thoroughly mixed and stay together when you form a rough ball in your hand. The consistency is important to stop the meatballs from falling apart later.
- Form the meatballs so that they are slightly smaller than the size of your palm. They should not be a fully "rounded" ball. Flatten off the top and the bottom of the meatball. Make sure that the meatballs are roughly the same size so that they'll be done frying at the same time.
- Heat approx. 1-2 tbsp (depending on your pan size) butter in a large pan. Once the butter is melted and hot, add (some) of the meatballs and fry them on medium heat for approx. 5-8 minutes until the bottom is browned. Then flip the meatballs and fry from the other side. Remove from the heat once the meatball is fully cooked through.
- These meatballs can be served with many different side dishes. Classic choices are potato and pasta salad, mashed potatoes with gravy, fried potatoes, or a simple slice of bread and mustard.
- When frying, the heat shouldn't be so high that the meatballs burn on one side while still remaining raw on the other side. Lower-medium heat will help to evenly cook both sides and bring the middle to a cooked state all in good time.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 74mgSodium: 423mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 17g
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice. The exact values can vary depending on the specific ingredients used.