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Fluffy Fried Frikadellen (German Meatballs)

Recipe by Tim - Brot mit Ei

A nostalgic German meatball recipe that’s ultra‑fluffy inside and perfectly crisp outside. Soaked brioche gives a light texture, while a blend of pork, mustard, smoked paprika and fresh herbs creates a deep, comforting flavor. Pan‑fried in hot neutral oil for a golden crust, these frikadellen are ideal with potato or cucumber salad and a generous dollop of mustard.

MediumGermanServes 8

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Source Video
22m
Prep
28m
Cook
10m
Cleanup
1h
Total

Cost Breakdown

Total cost:$13.54
Per serving:$1.69

Critical Success Points

  • Soaking the bread correctly (not too wet, not too dry).
  • Sautéing the onion without browning.
  • Achieving a homogeneous meat mixture.
  • Testing a mini patty for seasoning.
  • Heating oil to the proper temperature (150‑160 °C).

Safety Warnings

  • Hot oil can cause severe burns – use a splatter guard and keep children away.
  • Handle raw pork with clean hands and wash all surfaces thoroughly to avoid cross‑contamination.

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