Bacon-wrapped Frikadellen

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

Frikadellen, aka “Fleischklops”, “Fleischpflanzerl” or “Buletten” – it depends on the region, are German meat patties, typically made with ground beef, pork, or a mixture of two, and shaped into slightly flattened ovals. Traditionally Frikadellen are fried in lard or tallow, but today they are commonly fried in ghee (Butterschmalz) or oil. In Germany Frikadellen are typically served with a potato salad, potato dumplings (Kartoffelknödel) or pommes frites. They are delicious warm or cold, can be made in advance and freeze well. Bacon gives the meat patties an extra burst of smoky flavour and adds juiciness, but not overly greasy.

1 Small onion, chopped 2 Garlic cloves, minced 2 tbsp Flat parsley, chopped 35 g Parmigiano-Reggiano, grated 700 g Minced beef 1 Large egg 30 g Keto beadcrumbs 1/2 tsp Dried thyme 1/2 tsp Dried oregano 1/2 tsp Salt 1/2 tsp Black pepper powder 12-14 slice Bacon, cut in half crosswise

1. Preheat oven to 180C/350F. Line a rimmed baking pan with aluminum foil or parchment paper so that cleanup is easier.
2. Peel and finely mince the onion and garlic. Finely chop the flat parsley. Grate the cheese.
3. In a bowl, add minced beef, egg, keto breadcrumbs, chopped onion, garlic, parsley, grated cheese, dried herbs, salt and pepper. Mix everything together until combined. Form the mixture into 12-14 Frikadellen, each about 5-6cm in diameter.
4. Wrap half a bacon slice around a frikadelle, turn around 45 degrees and wrap a second half-slice of bacon around the frikadelle, so the meat is enclosed by bacon. Repeat with the remaining. Place them onto the prepared baking pan with seam sides down.
5. Bake in the preheated oven until meatballs are no longer pink inside and bacon is crisp, 40- 45 minutes. Serve with your favourite dipping sauce and a side salad.

© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com