FRIKADELLEN

Updated: Jan 13

Might just mean meatballs in German, but everyone will think it's something fancy



This recipe will make about 16 delicious meatballs for the family! You can serve them any way you wish, and feel free to change things up as you see fit. I put them over sweet potato mashed potatoes, which came out great, but I certainly would recommend adding a few more meatballs and fewer potatoes! Then sauerkraut to preference. Everybody loved them! They are a quick and easy dish if you are unsure what to cook up some night. You can make some large ones and stick them in the oven with a little pasta and side salad, or make a bunch of smaller ones on a skillet with whatever else you want to pair with!


1 lb. Ground Beef

.5 lb. ground pork

.5 cup finely chopped onion

3/4 cup fine dry bread crumbs (seasoned if you wish)

1 tablespoon snipped fresh parsley

1-1.5 teaspoon salt

1/8 teaspoon pepper

1 teaspoon Worcestershire sauce

1 large egg, beaten

.5 cup 2% milk

2 to 3 tablespoons vegetable oil

sauerkraut to preference, undrained

Additional snipped parsley (recommend for presentation, but I didn't do here)

Additional Worcestershire sauce poured on top

Your preference of BBQ sauce (Just a touch on top)


1. In a large enough skillet, pour in the vegetable oil and be ready to turn it on mid way through prep. *I like to start on medium-low-ish heat till I put them on, then bring it up.


2. In a large (aluminum if possible) bowl, combine all the ingredients (except the toppings) and mix well.


3. Once your hands are really gross of raw meat, shape into small meatballs. The power is in hands to decide what size you want to make them. 1.5 to 2 inches is somewhat typical.


4. Cook for about 15-20 minutes turning constantly. If your not serving any anti-sauerkrauters, get them browned, remove oils and add the sauerkraut. Then just let them simmer until everything is ready to serve.


5. Make them look pretty and put them on the table.