Authentic German Frikadellen Recipe for 8 Servings

Instructions:

1. Place your 1 stale white roll in a small bowl and pour the 120ml whole milk over it. Let it sit for at least 10 minutes until the bread is completely saturated and soft. Note: If the roll is very hard, flip it halfway through to ensure the center gets wet.
2. In a small pan with a teaspoon of oil, sauté the minced onion over medium heat until translucent and slightly golden. Add the grated garlic for the last 30 seconds. Note: Never add raw onions to the meat mix; they won't cook through and will leave a sharp, crunchy texture.
3. Pick up the soaked roll and squeeze it firmly between your hands. You want to remove most of the milk, leaving you with a damp, doughy ball. Discard the leftover milk.
4. In your large bowl, add the 250g ground beef, 250g ground pork, the squeezed bread, the 1 large egg, and your sautéed onion mixture.
5. Add the 1 tbsp mustard, 2 tbsp parsley, 1 tsp salt, 0.5 tsp pepper, 0.5 tsp marjoram, and the pinch of nutmeg.
6. Use your hands to combine everything. Mix until just incorporated and the bread is evenly distributed. Note: Over mixing will develop the proteins too much, making the patties tough and rubbery.
7. Divide the mixture into 8 equal portions. Shape them into balls, then flatten them into discs about 1 inch thick. Ensure there are no deep cracks around the edges to prevent them from splitting.
8. Heat 3 tbsp oil in your cast iron over medium high heat. Place the patties in the pan, working in batches if necessary. Cook for 5-6 minutes on the first side until a dark, even crust forms.
9. Flip the patties carefully. Reduce heat to medium and cook for another 5-6 minutes until the internal temperature reaches 160°F (71°C). Note: The second side usually takes slightly less time because the pan is fully hot.
10. Remove the frikadellen from the pan and let them rest on a plate for 5 minutes. This allows the juices to redistribute so they don't pour out when you take your first bite.