German meatballs or patties

Here’s a classic German Meatballs (Frikadellen) recipe — flavorful, slightly crispy on the outside, and tender inside. In Germany, they’re often called Frikadellen or Bulette.

---

🥩 German Meatballs / Patties (Frikadellen)

Ingredients (makes 6–8 patties):

• 1 lb (450 g) ground beef (or a mix of beef and pork)

• 1 small onion, finely chopped

• 1 slice of bread or 1/4 cup breadcrumbs

• 1/4 cup milk (to soak the bread)

• 1 egg

• 1 tsp mustard (Dijon or German-style)

• 1 tsp salt

• 1/2 tsp black pepper

• 1/4 tsp ground nutmeg (optional, traditional)

• 1–2 tbsp chopped fresh parsley

• Oil or butter for frying

---

Instructions:

1. Prepare the bread:

   • Soak the bread in milk until soft, then squeeze out excess liquid.

2. Mix the meatball mixture:

   • In a large bowl, combine ground meat, soaked bread, onion, egg, mustard, salt, pepper, nutmeg, and parsley.

   • Mix gently until well combined — don’t overwork, or meatballs become dense.

3. Shape the patties:

   • Wet your hands slightly and form the mixture into oval or round patties, about 3 inches wide and 1 inch thick.

4. Fry the patties:

   • Heat 2–3 tbsp of oil or butter in a skillet over medium heat.

   • Fry patties 4–5 minutes per side until golden brown and cooked through. Adjust heat as needed to prevent burning.

5. Serve:

   • Traditionally served with mashed potatoes, potato salad, sauerkraut, or gravy.

---

🌟 Tips:

• For a lighter version, you can bake them in a preheated oven at 375°F (190°C) for 20–25 minutes, turning halfway through.

• Leftover Frikadellen taste great cold on sandwiches or as a snack.

• Optional additions: a splash of Worcestershire sauce or finely chopped pickles for extra flavor.

---

If you want, I can also give you a classic German gravy version to serve over these meatballs — it really makes them authentic! Do you want me to do that?