Haven’t made anything edible since last December. I’ve decided to make Frikadelle to start off the recipe blog for 2012 – a dish that has left a deep imprint in my mind ever since I last tried it in Frankfurt am Main in January this year.
Frikadellen – pan-fried meat dumplings (usually a mixture of beef and pork) actually originates from Denmark, but has nevertheless made a mark in the Hessian parts of Germany. It’s a must-have at the Wochenmärkte along the German streets, eaten either with their specialty Waldpilz Soße (Forest Mushroom sauce) or with other accompaniments like Bratkartoffeln (stir-fried potato and meat slices), mashed potatoes, salad and Brötchen (buns).
- Egg: 1, beaten
- Paprika powder: 1 tsp
- Salt: 1 tsp
- Ground blackpepper: to taste
- Breadcrumbs: 2 tbsp
- Mixed herbs (or any herbs): 1 tsp
- Minced pork: 500g
- Olive oil: About 1/2 cup
- White onion: 1, chopped finely
- Spring onion: 1 stalk, chopped finely
- Sugar: 1 tsp
- Plain flour: for coating
- Add egg, paprika powder, salt, pepper, breadcrumbs and herbs to minced pork. Mix thoroughly.
- Heat 1 tbsp oil. Fry both types of onions with sugar till soft and transparent.
- Remove onions from heat. Add into meat mixture and mix thoroughly.
- Heat the rest of the oil in a shallow pan.
- Divide mixture into 4-5 portions and pat into a flat meatball.
- Coat meatballs with flour and pat away the excess.
- Place meatballs on frying pan. Fry each side for 10min till golden brown.
- Place meatballs on paper towels to absorb excess oil. Serve with Waldpilz Soße (forest mushroom sauce).
- Always wet your hands while forming the meat into balls to prevent them from sticking to your hands.
- Add 1 tsp mustard and 1 clove garlic to create a more authentic taste.
- The Waldpilz Soße came right out of a Knorr packet that I brought back with me from Frankfurt. It saves me the hassle of having to cook the sauce after a busy day at work. This is supposedly one of the favourite sauces of the Germans.
- The Frikadellen served at the German markets are probably 3 times saltier than mine. You’ve got to try them to believe me. They use a mixture of minced beef and pork as well, the former of which isn’t used here.
Makes 4-5 large meatballs