Why You’ll Love This
You know those dishes that just feel like home? Well, Frikadellen is exactly that for me. I remember my grandmother making these during family get-togethers, the smell of sizzling patties filling her cozy kitchen. My family goes crazy for this because it’s got that perfect mix of flavors—simple yet satisfying. And honestly, I often find myself making this on a cold day when I need a little comfort.
Oh, and my picky eaters? They absolutely dive into these (though they’ll hardly touch meatloaf—go figure!).
Ingredients
- 500g ground beef (or sometimes I mix in pork, if it’s handy)
- 1 onion, finely chopped
- 2 cloves garlic, minced (or a big ol’ spoonful of garlic powder if you’re in a pinch)
- 1 roll, soaked in water then squeezed out (my grandma insisted on this, but bread crumbs work too)
- 1 egg
- 1 tsp mustard
- Salt and pepper to taste
- A dash of Worcestershire sauce (optional, but I think it adds a little zing)
- Oil for frying
Directions
- Mix all the ingredients together in a big bowl—use your hands, it’s messy but oddly satisfying. Don’t worry if it feels a bit goopy; it’ll firm up when frying.
- Form into patties; I usually make them about the size of my palm. This is where I sneak a taste of the raw mix—just kidding!
- Heat the oil in a pan over medium heat. Fry the patties for about 5-7 minutes on each side or until they’re golden brown. (Don’t stress if they seem too soft when you flip them; they’ll firm up.)
- Place them on a paper towel-lined plate to drain excess oil. And that’s it—you’re done!
Notes
I’ve found that letting the mixture rest for about 10 minutes before forming the patties helps the flavors meld together. If it feels too soft, a bit of flour can stiffen things up. Also, if you’re out of eggs (like I sometimes am), a couple tablespoons of plain yogurt works wonders.
Variations
I once tried adding chopped bell peppers, but the kids weren’t fans. A little grated cheese mixed in, though? That’s a winner. And for a spicy twist, a pinch of chili flakes does the trick!
Equipment
No fancy gadgets needed—just a good pan and a spatula. If you don’t have a proper meat grinder (who does these days?), pre-ground meat works just fine.
Storage Information
You can keep these in the fridge for up to three days, though honestly, in my house, they never last more than a day! They also freeze well—just thaw and reheat gently.
Serving Suggestions
I love serving these with a side of mashed potatoes and a simple salad. And for some reason, a dollop of sour cream on top always reminds me of my mom’s cooking.
Pro Tips
I once tried rushing the soaking of the bread roll, thinking it wouldn’t matter much. Big mistake! It ended up dry and crumbly. So, take your time with that step.
FAQ
Can I bake these instead of frying? Sure! Bake at 200°C (about 400°F) for 20-25 minutes, flipping halfway. But they won’t have that classic crispy edge.
What can I use instead of Worcestershire sauce? A bit of soy sauce or even balsamic vinegar in a pinch—it changes the flavor slightly, but still tasty.