What makes a traditional German dish truly unforgettable? For me, it’s all about homemade meatballs served with a rich sauce and a squeeze of fresh lemon. This easy weeknight dinner recipe features tender beef and pork meatballs, pan-seared to perfection. Save this idea for a family favorite meal that’s sure to please, try it soon and enjoy the authentic flavors of Germany.

some meatballs with sauce and lemon wedges on a white plate in front of the words authentic german frikadelen

Introduction

Imagine a dish so hearty and comforting, it transports you straight to the cozy streets of Germany. Authentic German Frikadelen, or meatballs, are a culinary delight that embodies the essence of traditional German cuisine. With their rich flavor profile and tender texture, these meatballs are sure to become a staple in your kitchen. The best part? They’re incredibly easy to make and require minimal effort, making them perfect for a quick weeknight dinner or a special occasion. In this recipe, we’ll guide you through the process of creating these mouthwatering meatballs, complete with a tangy sauce and a burst of citrus from the lemon wedges.

Why This Works

• Flavor balance and ingredient accessibility: The combination of ground meat, onions, and spices creates a deep, satisfying flavor that’s both familiar and exciting. Plus, the ingredients are readily available in most supermarkets, making it easy to whip up a batch whenever you want.
• Ease of preparation: The meatballs themselves require only a few minutes of prep time, and the sauce is a simple matter of whisking together a few ingredients. This recipe is perfect for busy home cooks who want to create a delicious meal without sacrificing too much time.
• Impressive results with minimal effort: Despite the ease of preparation, these meatballs are sure to impress your family and friends with their rich, meaty flavor and tender texture. Serve them with a side of crusty bread or over mashed potatoes, and you’ve got a meal that’s sure to please even the pickiest eaters.

Key Ingredients

The star of the show is, of course, the ground meat. We recommend using a combination of beef and pork for the best flavor and texture. You’ll also need some onions, garlic, and a variety of spices, including salt, pepper, and nutmeg. For the sauce, you’ll need some chicken broth, heavy cream, and a bit of Dijon mustard. Don’t forget the lemon wedges – they add a bright, citrusy note to the dish that helps cut through the richness of the meatballs. If you’re looking for substitutions, you can try using ground turkey or lamb instead of beef and pork, or swap out the heavy cream for a non-dairy alternative like almond milk or soy creamer.

Instructions

1. Step 1: Begin by preheating your oven to 400°F (200°C). While that’s heating up, finely chop the onion and mince the garlic. You’ll also want to grate the nutmeg – about 1/4 teaspoon should do the trick.
2. Step 2: In a large bowl, combine the ground meat, chopped onion, minced garlic, salt, pepper, and nutmeg. Use your hands or a wooden spoon to mix everything together until just combined – be careful not to overmix, or your meatballs might end up tough.
3. Step 3: Use your hands to shape the meat mixture into small balls, about 1 1/2 inches (3.8 cm) in diameter. You should end up with around 20-25 meatballs. Place them on a baking sheet lined with parchment paper, leaving a bit of space between each meatball to allow for even cooking.
4. Step 4: Bake the meatballs in the preheated oven for 18-20 minutes, or until they’re cooked through and lightly browned on the outside. While the meatballs are baking, whisk together the chicken broth, heavy cream, and Dijon mustard in a small saucepan. Bring the mixture to a simmer over medium heat and let cook for about 5 minutes, or until it’s thickened slightly and reduced by about half. Serve the meatballs hot, topped with the tangy sauce and a squeeze of fresh lemon juice.

Handy Tips

• Make sure to handle the meat mixture gently, as overmixing can lead to tough meatballs. If you find that your meatballs are too dense, try adding a bit more breadcrumbs or egg to the mixture to help lighten them up.
• Don’t overcrowd the baking sheet – this can cause the meatballs to steam instead of brown, resulting in a less flavorful final product. If you need to cook the meatballs in batches, that’s okay! Just be sure to adjust the cooking time accordingly.
• Experiment with different spices and seasonings to give your meatballs a unique flavor. Some options might include dried oregano, smoked paprika, or a bit of cayenne pepper for an extra kick.

Heat Control

If you’re cooking the meatballs in a skillet instead of the oven, be sure to keep an eye on the heat. You want the meatballs to brown nicely on the outside, but you don’t want them to burn. Aim for a medium-high heat, and adjust as needed to prevent burning or undercooking. The ideal internal temperature for cooked meatballs is 160°F (71°C), so be sure to use a thermometer to check for doneness.

Crunch Factor

The outside of the meatballs should be nicely browned and crispy, while the inside remains tender and juicy. To achieve this, make sure to not overcrowd the baking sheet or skillet, and don’t stir the meatballs too much – this can cause them to break apart and lose their texture. If you want an extra crispy exterior, try broiling the meatballs for an extra minute or two after they’re done baking. Just be sure to keep an eye on them, as they can go from perfectly browned to burnt in a matter of seconds.

Pro Kitchen Tricks

• Use a mixture of beef and pork for the best flavor and texture. The beef adds a richness and depth, while the pork helps keep the meatballs moist and tender.
• Don’t overmix the meat mixture – this can lead to tough, dense meatballs. Instead, mix everything together just until combined, then stop mixing and let the meatballs rest for a few minutes before shaping.
• Experiment with different binders, such as eggs or breadcrumbs, to help hold the meatballs together. This is especially important if you’re using a leaner type of meat, as it can help keep the meatballs moist and prevent them from falling apart.

Storage Tips

• Leftover meatballs can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven or microwave until warmed through, then serve with your favorite sauce or sides.
• Meatballs can also be frozen for up to 2 months. Simply place them on a baking sheet lined with parchment paper, then transfer them to a freezer-safe bag or container once frozen solid. Reheat frozen meatballs in the oven or microwave until warmed through.
• When reheating meatballs, be sure to heat them until they’re steaming hot and cooked through. This will help prevent foodborne illness and ensure the meatballs are safe to eat.

Gift Packaging Ideas

If you want to give your meatballs as a gift, consider packaging them in a decorative jar or container with a side of tangy sauce. You could also wrap them individually in plastic wrap or aluminum foil, then place them in a gift basket or tin. Add a few garnishes, such as fresh parsley or thyme, and you’ve got a beautiful and delicious gift that’s sure to please even the pickiest eaters.

Flavor Variations

• Different spices: Try adding some dried oregano, smoked paprika, or ground cumin to the meat mixture for a unique flavor. You could also experiment with different types of pepper, such as black pepper or white pepper, for a slightly different taste.
• Creative toppings: Serve your meatballs with a side of marinara sauce, BBQ sauce, or a tangy slaw made with red cabbage and carrots. You could also top them with some crispy bacon, caramelized onions, or a sprinkle of grated Parmesan cheese.
• Ingredient swaps: Try using ground turkey or lamb instead of beef and pork, or swap out the heavy cream for a non-dairy alternative like almond milk or soy creamer. You could also add some chopped mushrooms or bell peppers to the meat mixture for extra flavor and texture.

Troubleshooting

• Texture problems: If your meatballs are too dense or tough, try adding a bit more breadcrumbs or egg to the mixture to help lighten them up. You could also try cooking them for a shorter amount of time, or using a different type of meat that’s naturally more tender.
• Ingredient replacements: If you don’t have a certain ingredient, don’t be afraid to get creative and substitute something else. For example, you could use chicken broth instead of beef broth, or swap out the Dijon mustard for a different type of mustard.
• Over/undercooking signs: Make sure to check your meatballs regularly while they’re cooking, as they can go from perfectly cooked to burnt or undercooked in a matter of seconds. If you’re unsure whether they’re done, try cutting into one of the meatballs – if it’s still pink in the center, it needs a bit more cooking time.

FAQs

• Can I freeze it? Yes, meatballs can be frozen for up to 2 months. Simply place them on a baking sheet lined with parchment paper, then transfer them to a freezer-safe bag or container once frozen solid. Reheat frozen meatballs in the oven or microwave until warmed through.
• Is it gluten-free? The meatballs themselves are gluten-free, but the sauce may contain gluten depending on the type of broth and mustard used. Be sure to check the ingredient labels and choose gluten-free options if necessary.
• Can I double the recipe? Yes, you can easily double or triple the recipe if you need to feed a larger crowd. Just be sure to adjust the cooking time accordingly, as the meatballs may take a bit longer to cook through if you’re making a larger batch.

Conclusion

And there you have it – a delicious and authentic German recipe for Frikadelen that’s sure to become a staple in your kitchen. With their rich flavor and tender texture, these meatballs are perfect for a quick weeknight dinner or a special occasion. Don’t be afraid to get creative and experiment with different spices and toppings, and be sure to share your favorite variations with friends and family. Happy cooking, and prost!