The great thing about German cuisine is that it is very meat based (of course with lots of carbs to go along ๐ ) but the meat dishes can be modified to fit our way of eating, which always gives us a piece of home ๐
Weโve already shared Schnitzel, Gulasch and Roulades so be sure to check those out if you havenโt yet ๐
Today I will be sharing a recipe for German meatballs called Frikadellen, which my Oma Marlies is famous for ๐ฅบ 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 ๐ฎ
1 lb ground pork ๐ท
1/2 finely chopped onion ๐ง
4 tablespoons coconut flour ๐ฅฅ
2 eggs ๐ฅ
Ancestral fat like lard for frying ๐ณ
Salt and pepper ๐ง
To make:
Combine the meat, eggs, coconut flour, onion and spices in a bowl and mix thoroughly ๐
If you like, you can also add in finely chopped bell pepper, but traditionally, itโs 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 ๐ 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!