German Meatballs in Tomato Sauce Frikadellen Recipe
Frikadellen are German minced meat patties, but in this version they are served as small meatballs in a mild tomato sauce. It’s something between Polish meatballs in sauce and Italian meatballs for pasta. The dish is great for a family meal, as children usually enjoy the small balls in a thick red sauce.
These German-style Frikadellen in tomato sauce combine the comfort of classic meatballs with a mild, family-friendly sauce. The soaked roll keeps the meatballs soft and juicy, and the simple tomato base makes them easy to pair with potatoes, pasta or rice.
Chef's tips
Don’t rush the mixing of the meat – a few minutes of kneading helps the mixture bind and keeps the meatballs from falling apart. Browning them well before simmering in the sauce adds a lot of flavor. If the sauce gets too thick while simmering, just add a little more stock or water.
How to serve
Serve the meatballs with mashed potatoes, buttered noodles or plain rice. A side of cucumber salad, coleslaw or a simple green salad balances the richness of the sauce. They also work well as a party dish kept warm in a pot, with bread on the side for dipping.
Ingredients
- minced meat - 500 g
- wheat roll stale or day-old - 1 piece
- milk - 80 ml
- egg - 1 piece
- onion - 1 piece
- garlic clove - 2 piece
- mustard - 1 tablespoon
- tomato paste - 1 tablespoon
- canned tomatoes - 400 g
- vegetable stock - 200 ml
- vegetable oil - 3 tablespoons
- marjoram dried - 1 teaspoon
- sweet paprika ground - 1 teaspoon
- sugar - 0.5 teaspoons
- salt
- black pepper
Preparation
- Cut the roll into pieces, pour over the milk and set aside for 5–10 minutes until completely soaked. Then squeeze out the excess liquid with your hands.
- Peel the onion and finely dice it. Peel the garlic and finely chop it or press it through a garlic press.
- Put the minced meat, squeezed roll, egg, half of the chopped onion, half of the garlic, mustard, marjoram, sweet paprika, salt and pepper into a bowl. Knead with your hand for 2–3 minutes until the mixture is uniform and slightly sticky.
- Form small meatballs from the mixture, about the size of a walnut, flattening them slightly. You should get about 20–24 pieces.
- Heat 2 tablespoons of oil in a large frying pan over medium heat. Fry the meatballs in batches for 4–5 minutes on each side until nicely browned. Transfer to a plate.
- In the same pan, add 1 tablespoon of oil, then add the remaining onion and garlic. Fry for 3–4 minutes over medium heat, stirring, until softened and slightly translucent but not browned.
- Add the tomato paste, stir and fry for another 1 minute so it caramelises slightly and develops a sweeter flavor.
- Pour in the canned tomatoes and stock, add the sugar and a pinch of salt and pepper. Bring to a gentle boil, reduce the heat and cook for 10 minutes until the sauce thickens slightly.
- Carefully place the meatballs into the sauce so they are partially submerged. Cover the pan and simmer over low heat for 10–12 minutes, until the meat is cooked through.
- Taste the sauce and adjust the seasoning with salt, pepper or a little more sugar if it is too acidic. Serve immediately.
Storage
Store leftover meatballs in the sauce in the fridge and reheat gently so the meat stays tender. The sauce will thicken as it cools, so you can loosen it with a splash of stock or water when reheating.
