Mix the minced matter only briefly
Bread, egg and spices work loosely under the minced meat. Long kneading makes the proteins sticky and the fried meatballs unnecessarily firm.
German Recipe
German meatballs with mashed potatoes
Mix the potatoes with rolls, egg, onion, mustard and spices. Form flat fricadels and fry slowly in oil. Drain the potatoes, let them steam out and stamp with butter and warm milk. Season the puree with nutmeg and serve with fricadels.
Total time
1 hr 5 min
Calories
690 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Frogs with mashed potatoes step by step
Form flat meatballs and fry slowly in oil. Drain potatoes, let them steam out and stamp with butter and warm milk. Season the puree with nutmeg and serve with meatballs.
Dinner
German Recipes
Meat
Recipe
German meatballs with mashed potatoes
Peel potatoes, apple and cook softly in salt water. Mix loosely with bread rolls, egg, onion, mustard and spices.
Ingredients
4 servings
Method
-
1
Cook potatoes
Peel potatoes, apple and cook softly in salt water.
-
2
Mix the minced mass
Mix loosely with rolls, egg, onion, mustard and spices.
-
3
Frozen meatballs
Form flat meatballs and fry slowly in oil.
-
4
Stammering puree
Drain potatoes, evaporate and stomp with butter and warm milk.
-
5
Serving
Season puree with nutmeg and serve with meatballs.
Kitchen know-how
Tips for German meatballs with mashed potatoes
Roast a small sample
Before forming, cook a teaspoon of the mass in the pan and taste. Salt, pepper and mustard can be corrected evenly.
Evaporate potatoes for the puree
Let the drained potatoes dry briefly in the hot pot and then stomp. Warm milk and butter then combine without watery areas.
Variations
How to adapt this recipe
Replace mixed hack completely with beef hack and add an additional tablespoon of milk. This compensates for the lower fat content and keeps the mass juicy.
Sprinkle equally large flat meatballs with little oil and bake at 200 degrees for about 20 minutes. After half turn and check the cooking grade.
Nutrition per serving
690kcal
46.0 gCarbohydrates
34.0 gProtein
38.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about German meatballs with mashed potatoes
The squeezed dry bun loosens the minced mass and holds moisture. Fresh crumbs bind alone, but usually result in a more compact frikadelle.
In the middle, they must no longer be raw or translucent. A kitchen thermometer should indicate at least 70 degrees core temperature for minced meat.
Potatoes were then often processed with blenders or purifiers, resulting in too much starch; work better with stampers or potato presses.
Cool the moulded raw meatballs covered for a maximum of one day and fry completely. Cooked specimens keep cool for about two days and can be gently warm up.
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