Die beste Frikadelle meines Lebens! Geschmacksexplosion! Einfach & unglaublich gut!

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber and are often cheaper than store-bought bread crumbs.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner while ground pork is typically less expensive.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while providing a creamy texture.

Start by preparing the ingredients: 4 large onions, beef stock, sugar, minced meat (half and half), clarified butter, tomato paste, mustard, 2 eggs, a bun, milk, flour, marjoram, sweet paprika, salt, and pepper.

Soak the bun in milk until well absorbed, then mash it lightly.

Heat a pan and add clarified butter. When hot, add the chopped onions and sauté until golden brown.

Caramelize the onions with a little sugar while sautéing.

Add salt to the onions to draw out more liquid and let it reduce.

Add 1-2 tablespoons of sugar for color and sweetness, then roast the tomato paste and mustard in the pan.

Add about a tablespoon of flour and fry briefly before deglazing with red wine, covering everything well.

Let the mixture reduce, then add beef stock and bring to a boil. Adjust thickness by reducing further or adding more stock.

Season the sauce with salt and pepper to taste, then set aside.

For the meatballs, heat a pan and add clarified butter. Sauté finely chopped onions until translucent, then transfer to a bowl.

Add the soaked bun to the bowl with the onions, mix well, and let cool slightly.

Add the minced meat, 2 eggs, mustard, salt, pepper, paprika powder, and marjoram to the bowl. Optionally, add fresh herbs like parsley or chives.

Knead the mixture gently to avoid making the meatballs rubbery.

Shape the mixture into large meatballs, about 250 grams each, using a soup ladle for even portions.

Add a generous amount of clarified butter to the pan for frying the meatballs.

Fry the meatballs over medium heat to ensure they brown nicely without burning.

When the edges turn gray and the bottoms are golden brown, turn the meatballs to cook evenly.

Prepare the mashed potatoes by mashing them with butter and cream, seasoning with nutmeg, salt, and pepper to taste.

Serve by placing mashed potatoes on a plate, topping with meatballs, and generously drizzling onion sauce over them. Garnish with parsley and fried onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens