German Meatballs (Frikadellen) – Oktoberfest Recipe

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber while crushed crackers are often less expensive.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken can be more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine can be a cheaper option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

Chop one onion into small pieces.

Tear up two slices of stale white bread.

Pour 1/4 cup of milk over the bread to soak.

Chop up a large bunch of fresh parsley.

Measure out 1/4 teaspoon of caraway seeds and chop them in half.

In a large mixing bowl, add 1 pound of ground pork, 1/2 pound of ground beef, 1 egg, the diced onion, crushed caraway seeds, 2 tablespoons of chopped parsley, 1 teaspoon of paprika, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of minced garlic, 1/4 teaspoon of dried basil, 1/4 teaspoon of dried thyme, 1 tablespoon of German mustard, and all the soaked bread.

Use your hands to mix all the ingredients until fully combined.

Divide the mixture into smaller pieces and shape each into a small flat patty about 1 inch thick.

Place the patties on a wax paper-lined tray.

Heat 2 tablespoons of vegetable oil in a heavy-bottom frying pan over medium heat.

Place the meatballs in the heated pan and cook for 5 to 6 minutes on one side.

Flip the meatballs and cook for another 5 minutes on the other side.

Remove the cooked meatballs and place them on a paper towel-lined plate.

Continue cooking the remaining meatballs in batches, about 5 to 6 minutes per side.

Serve with mustard and parsley on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens