Frikadellen (German Meatballs) ๐Ÿ‡ฉ๐Ÿ‡ช

The great thing about German cuisine is that it is very meat based (of course with lots of carbs to go along ๐Ÿ˜…) but the meat dishes can be modified to fit our way of eating, which always gives us a piece of home ๐Ÿ˜

Weโ€™ve already shared Schnitzel, Gulasch and Roulades so be sure to check those out if you havenโ€™t yet ๐Ÿ˜œ

Today I will be sharing a recipe for German meatballs called Frikadellen, which my Oma Marlies is famous for ๐Ÿฅบ they are pretty easy to modify, we only have to swap the soaked Brรถtchen (mini white bread loaves) with coconut flour. The rest stays the same: a blend of ground beef and pork, egg, onion, salt and pepper.

I love to get my ground meat from Northstar Bison, you can save 10$ using my link, but my guides for sustainable meat options have other recommendations as well!

To make about 4 portions you need:

1 lb ground beef ๐Ÿฎ

1 lb ground pork ๐Ÿท

1/2 finely chopped onion ๐Ÿง…

4 tablespoons coconut flour ๐Ÿฅฅ

2 eggs ๐Ÿฅš

Ancestral fat like lard for frying ๐Ÿณ

Salt and pepper ๐Ÿง‚

To make:

Combine the meat, eggs, coconut flour, onion and spices in a bowl and mix thoroughly ๐Ÿ˜‹

If you like, you can also add in finely chopped bell pepper, but traditionally, itโ€™s just onion. Next, form large round meatballs with your hand.

In a pan, heat up lard or ghee and begin to fry the meatballs. The key to a delicious Frikadelle is to get a brown crispy sear ๐Ÿ˜ fry for about 8 minutes and then flip and sear another 6-8 minutes.

They are traditionally served with a potato dish like fried potatoes and salad or sauerkraut. We like to go a bit rogue here and serve it with avocado or guacamole and veggies like bell pepper zucchini hash or sugar snap pea stirfry!

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