A Bavarian beer garden favorite that's easy to make at home thanks to this recipe from Craftbeering. Enjoy with a creamy mustard dipping sauce or your favorite gravy, along with tradtional thinly sliced radishes.
Ingredients:
1 bread roll/bun, 1-2 days old
1 onion (medium size), diced or grated for a smoother meatball
1 tbsp cooking oil (for softening diced onion)
3 tbsp finely chopped fresh parsley
10 oz ground pork
10 oz ground beef
1 tbsp mustard
1 egg
1 tsp salt
½ tsp pepper
½ tbsp paprika
2 tsp dried marjoram or 3 T chopped fresh
1 cup cooking oil for frying (or as needed)
Soak the bread in a bowl of water for about 20 minutes, then squeeze out the water and crumble the bread into a mixing bowl.
While the bread is soaking heat the 1 tablespoon cooking oil in a pan over medium heat and saute the onions until they soften. Set aside to cool them down.
Add the chopped parsley to the crumbled roll, add the cooled softened onions, add the ground meat, the egg, the mustard, salt and pepper, paprika and marjoram and mix well.
Shape into large patties or smaller bite-sized meatballs.
Heat the cooking oil in a cast iron skillet or frying pan over medium-high heat. Add the patties or meatballs and quickly turn them, then reduce the heat to medium and fry until cooked, turning once. For larger patties allow 4-5 minutes per side, for smaller meatballs about 2-3 minutes per side, depending on their size.
Serve with the radishes, mustard and Schnittlauchbrot.
(For the Schnittlauchbrot, butter thickly sliced fresh bread, then place butter-side down in a dish of freshly chopped chives. These then form open faced sandwiches for your frikadellen.)
