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Mimi's Frikadellen

BeefPorkStove-Top

Time: 35 minutes

Yield: 8 servings

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About

Some foods just evoke wonderful memories. Meatballs are one of those dishes, and Mimi's Frikadellen easily stands the test of time as a comforting treat! Ground pork and beef are expertly seasoned and fried to golden perfection. Then, she likes to serve them on her fresh kaiser rolls (that she always has on hand), but you get to choose how you serve them up! Every time Mimi's Frikadellen gets served, you'll experience that comforting feeling time and time again. Mimi knows and now you will too!

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Ingredients

  • 2 pounds lean ground beef
  • 2 pounds ground pork
  • 2 medium yellow onions, very finely chopped
  • 4 slices white bread, torn into small pieces
  • 1/4 cup milk or water, warmed
  • 2 large eggs
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 3 teaspoons salt
  • 1 1/4 teaspoons freshly ground black pepper
  • 2 teaspoons yellow mustard
  • 2 teaspoons dried marjoram
  • 2 teaspoons Hungarian sweet paprika
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground mace
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • 6 tablespoons olive oil
  • 2 tablespoons butter
  • 8 kaiser rolls, optional, for serving
  • fresh parsley leaves, optional, to taste, for garnish

Directions

Step 1 -In a large bowl, add the ground beef and the ground pork and mix well to combine.

Step 2 -Add the chopped onions to the meat mixture and stir until they are evenly incorporated.

Step 3 -In a medium bowl, add the bread pieces and cover with the milk. Lightly press the pieces down so that they are submerged and let them soak until they have softened, about 2-4 minutes.

Step 4 -Add the bread mixture to the meat mixture and stir to combine.

Step 5 -In a small bowl, add the eggs and whisk until they are lightly beaten.

Step 6 -Pour the beaten eggs into the meat mixture and stir to combine.

Step 7 -Add the garlic, the parsley, the salt, the black pepper, the yellow mustard, the marjoram, the paprika, the ginger, the mace, the coriander, and the cardamom to the meat mixture and stir to completely combine.

Step 8 -Form the meat mixture into about 8 evenly shaped, palm-size patties.

Step 9 -In a large skillet over medium heat, add the olive oil and the butter until the butter has melted.

Step 10 -Add the meat patties to the heated olive oil mixture, in batches, and cook on both sides until they reach an internal temperature of 145 degrees F and are browned, about 5-7 minutes per side.

Step 11 -Place the cooked patties on a paper-towel-lined plate and let them drain and rest, about 2-4 minutes.

Step 12 -Serve the patties on the rolls, garnished with the fresh parsley leaves.

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