This is a typical German dish and growing up in Hamburg, I ate it often.  Frikadellen are a very popular meal and are eaten warm or cold, with sides or on their own as a snack.  The cold version is often served late at night on New Year’s Eve as a pick-me up snack while waiting for the new year to begin.  To this day, I love them as they remind me of my childhood and growing up in northern Germany.

Ingredients – Frikadellen

½ lb. Ground Beef

½ lb. Ground Pork

2 Slices Day-Old White Bread

1 Yellow Onion

1 to 3 Cloves Garlic (depending on your preference)

1 Large Egg

2 T. Chopped Parsely

1 tsp. Hungarian (Sweet) Paprika

1 tsp. Smoked Paprika

Salt

Pepper

Butter and Olive Oil for the Pan

Ingredients – Leeks in Cream Sauce

3 to 4 Leeks

1 T. Butter

1½ tsp. All-Purpose Flour

½ c. Vegetable or Chicken Broth

½ c. cream

Salt

White Pepper

Nutmeg (freshly grated)

Frikadellen Directions

1. Finely dice the onion and garlic. Heat a little olive oil in a frying pan and cook the onion and garlic until just translucent.
2. Soak the bread in lukewarm water, squeeze dry and pull into small pieces.
3. Into a large bowl, add the ground beef and pork, onion, garlic, bread, egg, parsley and both paprikas. Add salt and pepper to taste.
4. Mix all ingredients with your hands until well combined.
5. Form small burgers.
6. Heat olive oil and butter in a large frying pan on high heat. Add the burgers and turn the heat to medium.  Cook burgers on both sides for approx. 5 minutes or to desired doneness.

Leeks in Cream Sauce Directions

1. Cut leeks in half lengthwise. Slice leeks into half inch rings.  Wash leek rings thoroughly.
2. Heat butter in a dutch oven on high and add leeks. Turn heat to medium-low and sauté for about 3 minutes.
3. Dust with the flour and stir well.
4. Add salt and pepper to taste.
5. Add broth and cream and bring to a boil. As soon as it starts to boil, turn heat to medium-low and cook for 10-12 minutes, while stirring every couple of minutes.
6. Add a pinch of nutmeg and stir before serving with the Frikadellen.

Shared by:  Katja Beck | Project Manager, Ft. Lauderdale