German meatballs (bouletten)

If you live in Europe or have visited, the word Frikadelle or Boulette sounds familiar. I basically call this a flattened meatball that is sold ready in supermarkets and it is even very common to find them in typical German restaurants and street food stalls. 

This version that I bring you is delicious, homemade and also a very good idea to hide vegetables in case someone at home does not like them very much... These are also perfect to make them as "batch cooking", that is, you can make them one day a week, store them in a topper or well sealed container and keep them in the fridge for up to 6 days, or you can freeze them for up to 6 months already made, you just have to heat them up to enjoy them.





















You can accompany them with a homemade tomato sauce and pasta or zuchinni noodles, also with other vegetables and baked potatoes.

Here is the recipe, I hope you like it!


(8 units)


  • 350 gr of organic ground meat (you can use vegetable ground meat)

  • 1/2 zucchini

  • 1 long onion stalk

  • 1/2 paprika

  • 1/2 carrot

  • 1 tablespoon of garlic powder

  • 1 Egg

  • 1 teaspoon of coriander powder or fresh

  • 1/2 teaspoon of salt

  • 1 teaspoon of cumin

  • 1 teaspoon of fresh parsley 

  • Pepper to taste


First grate all the vegetables or chop them up and make sure they are very thin. Add all the ingredients in a container and stir with your hands incorporating everything. Then assemble the balls and flatten them a little with your hand.




Heat a frying pan over medium heat with virgin olive oil and add the bouletten, cover the pan so that they cook inside. I estimate about 5 minutes on each side and then I turn up the heat a little bit so they get golden. Be careful not to brown them too much because they can get dry.

Remember that you can store them in a well sealed container and leave them in the fridge for up to 6 days and in the freezer for up to 6 months!

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Cheers, Caro.

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