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
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
Nutmeg (freshly grated)
- Finely dice the onion and garlic. Heat a little olive oil in a frying pan and cook the onion and garlic until just translucent.
- Soak the bread in lukewarm water, squeeze dry and pull into small pieces.
- Into a large bowl, add the ground beef and pork, onion, garlic, bread, egg, parsley and both paprikas. Add salt and pepper to taste.
- Mix all ingredients with your hands until well combined.
- Form small burgers.
- 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
- Cut leeks in half lengthwise. Slice leeks into half inch rings. Wash leek rings thoroughly.
- Heat butter in a dutch oven on high and add leeks. Turn heat to medium-low and sauté for about 3 minutes.
- Dust with the flour and stir well.
- Add salt and pepper to taste.
- 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.
- Add a pinch of nutmeg and stir before serving with the Frikadellen.
Shared by: Katja Beck | Project Manager, Ft. Lauderdale