Frikadellen (small German hamburgers)

Frikadellen are small hamburgers that are commonly formed by hand in one of two shapes: either small circular patties or, in the Netherlands, in small sausage shapes.   Frikadellen always popular in our household, and I can easily double this recipe if the grandchildren (and daughter) are hungry.  

The egg and bread in the recipe allow the hamburgers to be formed so that they hold their shape during cooking.   I included an optional gravy made from the drippings in the skillet.  Guten Appetit!  

Ingredients:

• 2 slices bread soaked in 1/4 cup milk
• 1 pound ground beef (some recipes call for a mixture of ground beef and ground pork..your choice)
• 1 onion, finely chopped
• ¼ cup chopped fresh parsley
• 1 egg
• 1 teaspoon Hungarian hot paprika OR 1 teaspoon curry  (both are optional)
• salt and ground black pepper to taste
• 3 tablespoons butter

For the gravy:

• 1/2 diced onion
• 1 bouillon cube
• 1 cup water
• 2 tablespoons flour mixed with 1/4 cup water until smooth

How to:  Mix bread slices with the ground beef (and or ground pork), onion, parsley, egg, paprika (or curry), salt, and black pepper until well blended. Shape the mixture into small flat circular meatballs, about 2 and 1/2- inches in diameter.

Melt the butter in a skillet and fry the frikadellen on both sides until nicely browned on the outside.  I usually press the circular patties with a fork to flatten them a little.

Keep each batch warm on a serving plate in an oven at 200 degree F as you fry successive batches.

For the gravy I mix a couple of tablespoons of the meat mixture and the 1/2 cup diced onions to give additional texture to the drippings in the skillet.  Cook at medium heat.  I use a spatula to make sure the drippings at the bottom are incorporated.  When the onions are golden and softened, I add one cup of water mixed with the beef bouillon cube.  Let simmer for a few minutes, and the add the smooth flour and water mixture.  Heat until thickened.  Spoon a little over the frikadellen on the serving plate, and serve the rest in a sauce dish or gravy boat. 

Goes with:  mashed potatoes or French fries.  Add a side of steamed peas and carrots and beans.  A salad or tomato marinade is always a good accompaniment.   

Some like this with mayonnaise or ketchup or mustard on the side. Be sure to salt and pepper to taste.  (In my opinion, white ground pepper is best, but that's just me.)