Mince Seasoning (Klasse Hackipulver)

Klasse Hackipulver, a Franconian minced-meat seasoning for meatballs, rissoles and meatloaf

Klasse Hackipulver is our classic for minced meat and the thing that gives Grandma's rissoles their unmistakable character. We compose it in our workshop in Klingenberg am Main from onions, black pepper, sweet paprika, cumin, smoked paprika, caraway, cloves, nutmeg, garlic, coriander, marjoram, mustard, bay leaves, lemon and cardamom. The character: warm-savoury with a fine smoke note, a strong onion depth and a citrus tip that makes the minced meat seem fresher.

How to use

Klasse Hackipulver is the standard seasoning for rissoles, meatballs, meatloaf, hachés, meat fillings, klopse, Königsberg klopse, meatballs, cevapcici variations and stuffed peppers. Also in minced-meat sauces for lasagne, bolognese, cannelloni and moussaka. About two level teaspoons per 500 g mince, worked into the cold minced meat and left to rest briefly.

Good to know: Always work the seasoning into the cold minced meat and let it rest for at least 15 minutes before frying – this keeps the rissoles juicy and full of flavour.

Recipe: classic German rissoles from Grandma's kitchen

Juicy rissoles with full aroma in 30 minutes.

Ingredients for 4 (8 rissoles):

• 500 g mixed minced meat
• 1 stale bread roll, soaked in water
• 1 onion, finely diced and sweated golden-brown in butter
• 1 egg (size M), 2 tbsp parsley
• 2 tsp Klasse Hackipulver, 1 tsp Sun Salt flakes to season
• 2 tbsp clarified butter or vegetable oil for frying

Method: Squeeze out the roll, combine with minced meat, sweated onion, egg, parsley, Hackipulver and salt. Knead for a maximum of one minute, otherwise the rissoles turn tough. Form eight equal-sized rissoles from the mixture. Fry in a pan with clarified butter over medium heat for four minutes per side, until golden-brown and cooked through. Serve with fried potatoes, sauerkraut or simple mashed potato.

At a glance

• A minced-meat spice blend with onions, paprika, mustard and marjoram
• A warm-savoury character with a smoke note and citrus tip
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Versatile for rissoles, meatballs, meatloaf, cevapcici and bolognese

Goes well with

Classic German companions: freeze-dried marjoram for the minced meat and the Klingenberg bread spice for freshly baked bread alongside. A salt finish on the finished rissoles: Sun Salt flakes for minerality or African pearl salt from the mill. A pepper accent at the table: the hot-fruity Tasmanian pepper. For meatballs with an oriental note: our Baharat. Find more in our spice blends collection.

Frequently Asked Questions

How much Hackipulver per 500 g mince?
Rule of thumb: two level teaspoons per 500 g minced meat. With pure beef mince a little more, with pork mince a little less. If you like it stronger, go to one tablespoon per 500 g.

What else can I use Klasse Hackipulver for?
Besides rissoles and meatballs, also for meatloaf, cevapcici, Königsberg klopse, bolognese sauce, lasagne filling, stuffed peppers, cabbage rolls, moussaka, meatballs and minced-meat pizza topping.

Why is it called Hackipulver?
„Hacki“ is an affectionate term for minced meat, „Klasse“ stands for the quality of the blend. The name grew in the Franconian-German language area and describes a seasoning that turns minced meat into a top-class rissole.

How does Hackipulver differ from Baharat?
Hackipulver is the German minced-meat blend with onions, mustard and marjoram – classically warm-savoury. Baharat is the oriental minced-meat blend with pepper, paprika and cardamom – noticeably more piquant and exotic. Hackipulver for rissoles, Baharat for köfte and cevapcici.