Frikadellen with Mashed Potatoes
Juicy meatballs with a crispy exterior served on creamy mashed potatoes. This is home cooking exactly as it should be.
- Preparation
- 20 min
- Cook/bake time
- 30 min
- Total
- 50 min
- Difficulty
- Easy
- Calories
Juicy meatballs with a crispy exterior served on creamy mashed potatoes. This is home cooking exactly as it should be.
The most honest cooking of all: well-seasoned ground meat mixed with a soaked bread roll, fried golden brown in clarified butter, served alongside mashed potatoes that taste purely of potato, butter, and nutmeg. No fuss, just a guaranteed hit every single time. A green salad or peas and carrots make it complete.
The soaked bread roll is the reason why Frikadellen stay juicy. Its starch binds the meat juices that would otherwise escape during frying, keeping them locked inside the mixture. For the mashed potatoes, the opposite applies: potato starch is released when stirred, making the mixture gluey. This is why they are mashed or pressed, but never processed in a blender.
Peel the potatoes, cut them into equally sized pieces, and boil them in salted water for about 20 minutes until tender.
Squeeze the soaked bread roll out well. Knead it vigorously with the ground meat, onion, egg, mustard, parsley, and spices until the mixture binds together properly. Shape it into 8 flat Frikadellen using damp hands.
Heat the clarified butter and fry the Frikadellen over medium heat for 5 to 6 minutes per side until golden brown and cooked through. Do not turn the heat up too high, or they will burn on the outside while remaining raw on the inside.
Drain the potatoes, let them steam off briefly, and then mash them. Work in the warm milk and butter, and season to taste with salt and plenty of nutmeg. Just make sure not to use a blender for this, otherwise the mashed potatoes will become gluey.
Serve the Frikadellen on top of the creamy mashed potatoes. If you like, you can fry a few onion rings until crispy in the remaining fat and scatter them over the top.
After frying, roast onions in the frying fat, deglaze with broth, and reduce briefly for a quick sauce.
Press a cube of Gouda into the center of each meatball for a melted core.
| Calories | 610 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 42 g |
| – of which sugar | 5 g |
| Fat | 34 g |
| Fiber | 4 g |
Usually, there is a lack of binding. The egg and a well-squeezed, soaked bread roll are important, and the mixture must be kneaded thoroughly so the protein binds.
Too much mechanical processing causes starch to escape. Use starchy potatoes, only mash or rice them, and never whip them in a blender.
Absolutely, they are almost even better cold on bread or as a snack. They keep for 3 days when refrigerated.
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Uwe Vogel
1. Juli 2026
Kinder lieben es, ich liebe es. Das Püree-Rezept mit der Presse ist die Rettung, nie wieder klebrig.
Gabriele Lorenz
24. Juni 2026
Der Majoran macht's. Genau so schmecken echte Buletten.
Dirk
19. Juni 2026
Einfach und zuverlässig. Beim nächsten Mal mit Käsekern.
Amy Prescott
7. März 2026
Solid. I would season the mince a bit harder next time.
Elke Reuter
2. November 2025
Halbe Menge für zwei Personen gemacht, hat problemlos funktioniert. Reste am nächsten Tag kalt aufs Brot, herrlich.
Here some of the ingredients never reach the plate: most frying oil stays in the pan, and in a stock the solids are strained off. How much of it ends up in the food cannot be calculated – counting a litre of oil would quintuple the figure, leaving it out would describe a dish baked without fat. So this is an editorial estimate rather than a total that would look dependable without being so.
A guide value, not a lab measurement: no two onions weigh the same, and fat content varies from pack to pack.
