Homemade Meatballs without Breadcrumbs

This is your easy guide to preparing Homemade Meatballs without Breadcrumbs

Where is Frikadelle from?

Frikadelle is flat, pan-fried meatballs of minced meat often likened to the Danish version of meatballs. The origin of the dish is unknown. The term “frikadelle” is German but the dish is associated with Danish, Scandinavian, and Polish cuisines as well as German cuisine.

Homemade Meatballs without Breadcrumbs

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• Author: EsmeSalon.com
• Prep Time: 15 minutes
• Cook Time: 1 hours
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 5 servings (13 meatballs) 1x
• Category: Dinner Recipes
• Method: Easy
• Cuisine: German

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Description

Tasty baked meatballs are ready in a jiffy. They are low carb and can be made gluten-free, and easy and quick weeknight dinner loved and devoured by grownups and kids.

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Ingredients

Units MUS Scale 1x2x3x

• 1 kg lean beef mince
• 12.5 ml salt
• 5 ml ground black pepper
• 5 ml ground nutmeg
• 2 ml ground cloves
• 5 ml ground coriander
• 2 XL eggs
• 1 medium-sized onion grated or finely chopped.
• 10 ml cake flour (Gluten Free can also be used)
• 500 ml strong-flavored (Cheddar) grated cheddar cheese.

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Instructions

1. Measure out and mix all the ingredients in a large bowl.
2. Form patties or meatballs.
3. The size will totally depend on how you wish to serve them.
4. I made 13 large meatballs from this mixture, thus approximately 75-80g each, although I did not weigh them. I just eyeballed it to fit into my oven dish.
5. Place in an oven dish and bake at 350F/ 180C for approximately 1 hour until baked through.
6. Remove the lid from your oven dish and roast to form a nice brown top.
7. Serve with mashed potato and a green salad.

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Notes

Prepared, tried and tested Esme Slabs from The Recipe Hunter: Tried and Tested Recipes From Home Chefs as well as SA Tasty Recipes – Saffas Daily Recipes and Blogger at EsmeSalon

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Nutrition

• Serving Size: 1
• Calories: 641
• Sugar: 1
• Sodium: 1611
• Fat: 35
• Saturated Fat: 17
• Unsaturated Fat: 14
• Trans Fat: 1
• Carbohydrates: 5
• Fiber: 1
• Protein: 73
• Cholesterol: 304

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How do you get meatballs to stick together?

Massage your meat. True story. Get your hands into your mixing bowl and combine the ingredients for your meatballs using your fingers. The heat from your hands will help release the proteins in the meat which will in turn help the mixture stick together when it cooks.

How do you make meatballs so they don’t fall apart?

The only way to prevent your meatballs from falling apart is to add some flour in the precooked seasoned ground beef. once you season the ground beef to your taste, you then add some flour, not too much but at least half of a handful.

Can you bake meatballs in the oven?

Absolutely! Baking is easier than frying – it’s a hands-off approach to cooking which I love as it’s way less trouble than frying it in a pan. The meatballs cook beautifully in the oven.

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Fry or Oven Cook Meatballs – What’s Best?

Pan-frying and baking are among the more common ways of cooking meatballs, whether they’re ground beef, chicken, pork, or a combination of meats. Whatever meat you use, most meatballs are prepared in a similar manner.

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