If you’ve ever wondered what makes German comfort food so special, let me introduce you to Frikadellen—the ultimate savory meat patties that are bursting with flavor. These aren’t your ordinary burgers or meatballs. No, Frikadellen have a personality all their own! They’re tender, juicy, and infused with a perfect blend of seasonings, making them a staple in German kitchens and a favorite at family dinners.
I’ll never forget the first time I tried Frikadellen. It was during a cozy gathering at a friend’s home in Bavaria. The warm, savory aroma filled the air as these golden patties sizzled in the pan. Paired with creamy mashed potatoes and tangy sauerkraut, it was love at first bite. And now, I’m thrilled to share this authentic recipe with you so you can recreate this delightful experience in your own kitchen.
What Makes Frikadellen Special?
The magic of Frikadellen lies in their simplicity and versatility. They’re made with a mix of ground pork and beef, soaked bread for added tenderness, and a medley of spices that pack a punch of flavor. Perfectly browned on the outside and tender on the inside, these patties are more than just food—they’re a taste of tradition and a nod to hearty German cuisine.
Now, let’s get cooking, shall we? Grab your ingredients, and let’s dive into the first steps of making the best Frikadellen you’ve ever tasted!
Ingredients for Frikadellen:
Here’s what you’ll need for this recipe:
- 1 lb (450g) ground pork
- 1 lb (450g) ground beef
- 2 slices stale bread (or ½ cup breadcrumbs)
- ⅓ cup (80ml) milk
- 1 medium onion, finely chopped
- 1 large egg
- 1 tbsp mustard (preferably Dijon or German mustard)
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp butter or oil (for frying)
Step 1: Soak the Bread
First things first—let’s talk about the secret to that melt-in-your-mouth texture. It’s all in the soaked bread. Trust me, this step takes your Frikadellen from good to exceptional.
Grab your slices of stale bread (this is a great way to use up leftovers!) and place them in a small bowl. Pour the milk over the bread and let it soak for about 5 minutes. The bread will absorb the milk, softening up perfectly. Once it’s ready, squeeze out any excess liquid and crumble the soaked bread into a large mixing bowl. If you’re using breadcrumbs instead, mix them directly with the milk and let them sit briefly.
Step 2: Prepare the Meat Mixture
This is where the magic begins! Add the ground pork, ground beef, finely chopped onion, egg, mustard, parsley, salt, and pepper to the mixing bowl with the soaked bread. Now roll up your sleeves because it’s time to get your hands dirty. Mix everything together thoroughly until all the ingredients are well combined. You can use a wooden spoon, but honestly, using your hands gives you better control and ensures an even mix.
Pro Tip: Don’t overwork the mixture—just mix until combined. Overmixing can make the patties dense instead of tender.
Step 3: Shape the Patties
Once your meat mixture is ready, it’s time to shape it into patties. Divide the mixture into equal portions—around 8–10, depending on your preferred size. Roll each portion into a ball, then gently flatten it into an oval shape about ¾ inch thick. This unique shape is one of the signatures of Frikadellen and makes them stand out from regular patties.
Arrange the formed patties on a plate, and you’re one step closer to golden-brown perfection.
Step 4: Cook the Patties
To start, heat 2 tablespoons of butter or oil in a large skillet over medium heat. Butter adds a lovely richness to the Frikadellen, while oil ensures an even fry. You can even use a combination of both for the best of both worlds.
Pro Tip: Use a heavy-bottomed skillet for even heat distribution. A cast-iron pan works beautifully here and helps develop a delicious crust.
When the butter melts and starts to foam (or the oil shimmers), carefully place the patties in the skillet. Be sure not to overcrowd the pan—you’ll want to give each Frikadelle enough space to brown evenly. Depending on the size of your skillet, you might need to cook them in batches.
How Long Should You Cook Them?
Cook the patties for about 5–7 minutes per side, flipping only once. The key here is patience—resist the urge to move the patties around too much. Letting them sit undisturbed ensures that gorgeous, caramelized crust forms on the outside.
You’ll know it’s time to flip when the edges start to turn golden and lift easily from the pan. Use a spatula to gently turn the patties and cook the other side for another 5–7 minutes, or until fully cooked.
Pro Tip: If you’re unsure whether your Frikadellen are done, you can use a meat thermometer. The internal temperature should reach 160°F (71°C) for perfectly cooked patties.
Step 5: Drain Excess Oil
Once the patties are beautifully browned on both sides, transfer them to a plate lined with paper towels. This step helps soak up any excess oil, leaving your Frikadellen crispy but not greasy.
Serving Suggestions: Make It a Meal!
Now that your Frikadellen are cooked to perfection, it’s time to plate them up. These versatile patties pair beautifully with a variety of traditional German sides or modern twists. Here are some ideas to inspire your spread:
- Classic Combo: Serve with creamy mashed potatoes and sauerkraut for a hearty, traditional meal.
- Light and Fresh: Pair with a crisp cucumber salad or roasted vegetables for a lighter option.
- The Dipping Touch: Offer a side of tangy mustard (Dijon or German-style) for dipping. You can also whip up a simple garlic or herb-infused yogurt sauce for extra flavor.
Pro Tip: Frikadellen taste just as delicious the next day. Store leftovers in an airtight container in the fridge and reheat gently in a skillet or microwave.
Tips for Success
- Bread Matters: If you’re using fresh bread instead of stale, toast it lightly before soaking. This helps it absorb the milk better without becoming too mushy.
- Onion Prep: Finely chopping the onion ensures even distribution in the mixture. If you prefer a milder onion flavor, sauté the onions lightly before mixing them in.
- Make Ahead: You can shape the patties a day in advance and store them in the fridge, covered, until you’re ready to cook. This is a great time-saver for busy days or dinner parties.
Variations to Try
Frikadellen are wonderfully adaptable. Here are a few ways to customize the recipe:
- Cheesy Center: Add a small cube of cheese (like Gouda or Emmental) to the center of each patty for a gooey surprise.
- Spicy Kick: Mix in a pinch of chili flakes or a dash of hot sauce for some heat.
- Herby Twist: Swap parsley for dill or chives to change up the flavor profile.
Frequently Asked Questions About Frikadellen
1. Can I bake Frikadellen instead of frying them?
Yes! If you’re looking for a healthier option, you can bake them in the oven. Preheat your oven to 375°F (190°C), place the patties on a baking sheet lined with parchment paper, and bake for 20–25 minutes, flipping halfway through. While they won’t have the same crispy crust as frying, they’ll still be delicious.
2. Can I freeze Frikadellen?
Absolutely. Frikadellen freeze wonderfully, making them a great meal-prep option. Once cooked, let them cool completely, then place them in an airtight container or freezer-safe bag. They’ll keep for up to 3 months. Reheat them in a skillet, oven, or microwave for a quick and satisfying meal.
3. Can I make Frikadellen with only one type of meat?
Yes! While the combination of pork and beef is traditional and provides a balanced flavor and texture, you can use only ground beef, pork, or even chicken or turkey. Keep in mind that leaner meats may result in slightly drier patties, so you might want to add a bit of extra milk or fat for moisture.
4. What can I use instead of stale bread?
If you don’t have stale bread, breadcrumbs are a great substitute. Use about ½ cup of breadcrumbs and mix them with milk to achieve the same soft texture. You can also try crushed crackers or oats as an alternative.
5. How can I ensure my Frikadellen stay juicy?
The soaked bread or breadcrumbs are key to keeping Frikadellen moist, but don’t overwork the mixture, as this can make the patties dense. Also, frying over medium heat prevents the outside from burning before the inside is fully cooked.
6. What should I do if my mixture is too wet or sticky?
If your mixture feels too wet or sticky to shape, add a tablespoon or two of breadcrumbs until it firms up slightly. Be careful not to add too much, as this can make the patties dry.
7. Can I add other ingredients to the mixture?
Of course! Finely diced bell peppers, grated carrots, or even a handful of shredded cheese can add a fun twist to the classic recipe. Just make sure the added ingredients are finely chopped and well incorporated.
Conclusion: The Joy of German Comfort Food
Congratulations, you’ve just mastered authentic German Frikadellen! From the satisfying process of mixing and shaping to the golden perfection of frying, this recipe is more than just a meal—it’s an experience that connects you to German culinary traditions.
Whether you’re serving them at a cozy family dinner or bringing a taste of Germany to a special occasion, Frikadellen are guaranteed to impress. They’re versatile, comforting, and oh-so-delicious. Plus, now that you know how easy they are to make, they might just become a regular feature on your menu.
So go ahead, grab your favorite sides—be it mashed potatoes, sauerkraut, or a fresh salad—and dig into a plate of Frikadellen. Don’t forget to share your experience! Whether it’s experimenting with variations or pairing them with different sides, I’d love to hear how you made this recipe your own. Drop a comment, send a photo, or just share the joy with friends and family.
Ready to savor every bite? Your Frikadellen adventure starts now—enjoy!
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Authentic German Frikadellen Recipe
- Total Time: 25 mins
Description
Frikadellen are traditional German meat patties made with a savory blend of pork and beef, soaked bread, and aromatic seasonings. Crispy on the outside and juicy inside, these versatile patties are perfect for a hearty meal or as part of a delicious sandwich.
Ingredients
For the Frikadellen:
- 1 lb (450g) ground pork
- 1 lb (450g) ground beef
- 2 slices stale bread or ½ cup breadcrumbs
- ⅓ cup (80ml) milk
- 1 medium onion, finely chopped
- 1 large egg
- 1 tbsp mustard (preferably Dijon or German mustard)
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp butter or oil (for frying)
Instructions
1️⃣ Soak the bread:
Place the stale bread slices in a small bowl and pour the milk over them. Let them soak for about 5 minutes until softened. Squeeze out any excess liquid and crumble the soaked bread into a large mixing bowl.
2️⃣ Prepare the mixture:
To the bowl with the bread, add ground pork, ground beef, chopped onion, egg, mustard, parsley, salt, and pepper. Mix everything thoroughly using your hands or a wooden spoon until well combined.
3️⃣ Shape the patties:
Divide the mixture into equal portions and shape each portion into oval-shaped patties, about ¾ inch thick. You should get about 8–10 Frikadellen, depending on size.
4️⃣ Cook the patties:
Heat butter or oil in a large skillet over medium heat. Once hot, add the patties, being careful not to overcrowd the pan. Fry each side for 5–7 minutes, or until the patties are golden brown and cooked through.
5️⃣ Serve:
Remove the Frikadellen from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve warm with mashed potatoes, sauerkraut, or a side of mustard for dipping.
Notes
- Stale Bread Substitute: If you don’t have stale bread, breadcrumbs work well. Adjust the amount to ensure the mixture holds together.
- Make Ahead: You can shape the patties and refrigerate them for up to a day before frying.
- Freezing Option: Cooked Frikadellen freeze beautifully. Allow them to cool completely, then store in an airtight container for up to 3 months. Reheat in a skillet or oven.
- Variations: Experiment with seasonings such as paprika, nutmeg, or caraway for a personalized touch.
- Prep Time: 10 mins
- Cook Time: 15 mins
