There’s something wonderfully comforting about Authentic German Frikadellen. These traditional German pan-fried meat patties are juicy on the inside, beautifully browned on the outside, and packed with simple, classic flavor. Often served warm with potatoes or cold in a crusty roll, they’re a true staple in German home cooking.
Made with a blend of ground beef and pork, softened bread, mustard, and onion, Frikadellen are tender, savory, and incredibly satisfying. They’re rustic, hearty, and perfect for everything from weeknight dinners to picnic spreads.
Why You’ll Love This Recipe
- Traditional German comfort food
- Juicy texture from soaked bread
- Simple, pantry-friendly ingredients
- Delicious hot or cold
- Perfect for meal prep or sandwiches
Ingredients You’ll Need
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
- 250 g ground beef
- 250 g ground pork
- 1 stale bread roll or 2 slices stale bread
- 100 ml milk
- 1 medium onion, finely chopped
- 1 egg
- 1 tablespoon mustard
- 1 tablespoon chopped fresh parsley (optional)
- Salt, to taste
- Black pepper, to taste
- 2–3 tablespoons oil, for frying
Let’s Get Started
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Tear the stale bread into small pieces and place in a bowl. Pour the milk over the bread and let it soak for about 5–10 minutes, until fully softened. Squeeze out any excess milk before using.
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In a large mixing bowl, combine the ground beef and ground pork. Add the softened bread, finely chopped onion, egg, mustard, parsley (if using), salt, and black pepper.
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Using clean hands, gently mix everything together until just combined. Avoid overmixing, as this can make the Frikadellen dense instead of tender.
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With slightly damp hands, form the mixture into 6–8 oval-shaped patties, about 2 cm thick. Press them gently so they hold together but remain light.
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Heat 2–3 tablespoons of oil in a large skillet over medium heat. Once the oil is hot but not smoking, place the patties in the pan without overcrowding.
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Fry the Frikadellen for about 4–5 minutes per side, turning carefully, until deeply golden brown and cooked through. The internal temperature should reach 71°C for safe doneness.
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Reduce heat slightly if they brown too quickly. The goal is a crisp, browned exterior and a juicy, fully cooked center.
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Remove from the pan and place on a plate lined with paper towels to absorb excess oil. Let them rest for a few minutes before serving.
Servings and Pairing
This recipe makes about 6–8 Frikadellen, serving 4 people. Traditionally, they’re served with boiled or mashed potatoes and mustard. They’re also delicious alongside German potato salad, sauerkraut, or tucked into a crusty bread roll with pickles.
Variations
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Add a pinch of marjoram for a classic German flavor note.
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Use finely grated garlic for extra depth.
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Substitute part of the pork with veal for a lighter texture.
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Bake at 180°C (350°F) for about 20–25 minutes if you prefer less frying.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or enjoy cold. Frikadellen also freeze well for up to 2 months.
FAQs
Can I use only beef?
Yes, but the pork adds extra juiciness and traditional flavor. If using only beef, consider adding a tablespoon of milk or cream for moisture.
Why use stale bread?
Soaked stale bread helps keep the patties tender and prevents them from becoming dry or dense.
Can I prepare them ahead of time?
Yes. Shape the patties and refrigerate for up to 24 hours before frying.
Final Thoughts
Authentic German Frikadellen are simple, hearty, and deeply satisfying. With their crisp exterior and tender interior, they capture the essence of traditional German home cooking. Whether served hot for dinner or cold for lunch, they’re a timeless classic worth making again and again.
Print
Traditional Frikadellen – German Meatballs
- Total Time: 27 minutes
- Yield: 4 servings
Description
Authentic German Frikadellen are traditional pan-fried meat patties made with a blend of beef and pork, soaked bread, onion, and mustard. They’re juicy, flavorful, and perfect served warm or cold.
Ingredients
- 250 g ground beef
- 250 g ground pork
- 1 stale bread roll or 2 slices stale bread
- 100 ml milk
- 1 medium onion, finely chopped
- 1 egg
- 1 tablespoon mustard
- 1 tablespoon chopped fresh parsley (optional)
- Salt, to taste
- Black pepper, to taste
- 2–3 tablespoons oil
Instructions
- Soak bread in milk 5–10 minutes; squeeze out excess.
- Combine meats, bread, onion, egg, mustard, parsley, salt, and pepper.
- Mix gently and form 6–8 oval patties.
- Heat oil over medium heat.
- Fry 4–5 minutes per side until golden brown and internal temperature reaches 71°C.
- Rest briefly before serving.
Notes
- Do not overmix to keep texture tender.
- Maintain medium heat for even browning.
- Let patties rest before slicing to retain juices.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Cuisine: German
