Frikadellen
Inga Bowyer
| Ingredients: | |
|---|---|
| 1 | cup finely chopped onions |
| 2 | tablespoons butter |
| 1 | pound ground beef |
| 1 | pound freshly ground pork from top loin pork roast |
| 1 | jumbo egg or 2 medium eggs, beaten with a fork |
| 1 | cup bread crumbs |
| ½ | cup low-fat or skimmed milk |
| 2 | tablespoons finely chopped parsley |
| 1 | tablespoon salt |
| 1 | teaspoon sweet paprika |
| ¼ | teaspoon freshly ground black pepper |
| ½ | butter, for frying meat patties |
| ½ | cup canola oil, for frying meat patties |
Melt butter in a small skillet over medium heat. Add onions and sauté until they are translucent, but not brown; set aside to cool.
In a large mixing bowl, combine ground beef, ground pork, beaten egg, bread crumbs, milk, parsley, salt, paprika, and pepper. Mix ingredients together with your hands. Add sautéed onions and mix well. Wet hands and form mixture into about 10 thick patties.
In a large skillet, heat canola oil and ½ cup butter. Fry meat patties until they are nice and brown on both sides and fully cooked in the center. Do not overcook!
To serve, a dollop of spicy German mustard is a great touch. Frikadellen are perfect with German fried potatoes and German cucumber salad.
Recipe makes approximately 5 to 6 servings.
Category: Meat