If you’re craving a hearty, comforting dish that brings the warmth of German home cooking straight to your kitchen, you’re in for a treat with this Authentic German Frikadellen Recipe. These juicy, pan-fried meat patties combine the savory flavors of ground beef and pork with the subtle sweetness of sautéed onions and the tanginess of mustard, all bound together with soaked bread for a tender texture. Whether you serve them as a main dish or enjoy them as a snack, frikadellen are versatile, satisfying, and absolutely delicious. Let me take you through every step of making this classic dish that’s as much about family tradition as it is about flavor.
Ingredients You’ll Need
The beauty of this Authentic German Frikadellen Recipe lies in its simplicity—each ingredient plays a vital role in building the perfect balance of flavor, texture, and color. These are all easy-to-find pantry staples that come together to create something truly special.
- 250g ground beef: Provides rich, savory depth and a hearty base for the patties.
- 250g ground pork: Adds juiciness and a delicate sweetness to keep the frikadellen tender.
- 2 slices stale bread (or 1/2 cup breadcrumbs): Essential for soaking and mixing in to give softness and moisture.
- 1/2 cup milk or water: Used to soak the bread, ensuring the patties stay moist without being dense.
- 1 egg: Acts as a binder to hold all the flavors and ingredients together.
- 1 small onion, finely chopped: Sautéed to bring out natural sweetness and add texture.
- 1 tbsp fresh parsley, chopped: Adds a fresh burst of flavor and a touch of color.
- 1 tbsp mustard: Gives a subtle tang and depth that lifts the entire dish.
- 1/2 tsp salt: Enhances all the flavors beautifully.
- 1/2 tsp black pepper: Adds a gentle heat and aromatic spice.
- Pinch of nutmeg (optional): A tiny hint of warmth that complements the meat perfectly.
- Oil or butter, for frying: For crisping the outside and keeping the patties golden and flavorful.
How to Make Authentic German Frikadellen Recipe
Step 1: Prepare the Soaked Bread
Begin by soaking the stale bread slices in milk or water for a few minutes until soft. This step is crucial because it ensures the frikadellen stay moist and tender after cooking. Once soaked, squeeze out the excess liquid carefully to avoid sogginess, then crumble the bread into a mixing bowl—this will be the gentle binder that melds the meat and other ingredients together.
Step 2: Sauté the Onions
Next, gently sauté the finely chopped onions in a little oil or butter until they turn translucent and sweet-smelling. Onions add essential flavor complexity and a slight sweetness that breaks up the richness of the meat. Allow the onions to cool completely before mixing so they don’t start cooking the meat prematurely.
Step 3: Combine the Ingredients
In your large mixing bowl, add the ground beef, ground pork, soaked bread, cooled sautéed onions, egg, chopped parsley, mustard, salt, pepper, and the optional pinch of nutmeg. Use your hands or a spoon to mix gently but thoroughly, just until combined. Overmixing can make the frikadellen tough, so keep it light and intentional for tender results.
Step 4: Shape the Patties
Wet your hands with a bit of water to prevent sticking, then shape the mixture into 6 to 8 oval-shaped patties. This traditional shape helps them cook evenly and provides that authentic look and feel you want for homemade frikadellen. Each patty should be about the size of your palm for perfect cooking time and texture.
Step 5: Fry to Golden Perfection
Heat oil or butter in a skillet over medium heat. Place the patties carefully into the hot pan and let them cook undisturbed for 5 to 6 minutes on each side. The goal is to achieve a deep golden brown crust while ensuring the inside is fully cooked but still juicy. Patience here is key—resist the urge to flip too soon for the crispiest exterior.
Step 6: Rest and Serve
Once cooked, transfer the frikadellen to a paper towel-lined plate to rest for a few minutes. This resting step allows the juices to redistribute, making each bite succulent and flavorful. Now your authentic German frikadellen are ready to enjoy either warm or at room temperature.
How to Serve Authentic German Frikadellen Recipe
Garnishes
For garnishes, a sprinkle of fresh parsley or chives adds a pop of vibrant green that brightens the dish visually and flavor-wise. You might also consider a dollop of traditional German mustard or a side of tangy pickles to cut through the richness with a little acidity.
Side Dishes
The beauty of frikadellen is how well they pair with classic German sides like potato salad, sauerkraut, or even a creamy cucumber salad. Mashed potatoes or simple buttered noodles also make fantastic companions, soaking up every bit of the meat’s savory goodness.
Creative Ways to Present
For a fun twist, serve the frikadellen stacked like a mini burger with hearty rye bread, fresh greens, and a smear of mustard or mayo. They also work wonderfully sliced cold in a rustic sandwich or alongside a robust gravy for a comforting meal expansion.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep your cooked frikadellen in an airtight container in the refrigerator for up to 3 days. They remain flavorful and moist, ready to be enjoyed as a quick meal or snack straight from the fridge or gently reheated.
Freezing
To freeze, place uncooked patties on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer-safe bag or container. This method prevents them from sticking together and lets you defrost only what you need later. Frozen frikadellen last well up to 3 months.
Reheating
Reheat frikadellen gently in a non-stick pan over low heat, or in an oven set to 350°F (175°C) until warmed through. Avoid microwaving if possible, as it can dry them out. A light sprinkle of water and covering the pan helps keep them moist during reheating.
FAQs
What makes frikadellen different from regular meatballs?
Frikadellen are typically flatter and oval-shaped, pan-fried instead of baked or boiled, giving them a crispy crust and a juicy interior. Their seasoning and use of soaked bread also set them apart, resulting in a distinctive texture and flavor.
Can I use only beef or only pork for this recipe?
While you certainly can use just one meat, the combination of beef and pork creates a balance between flavor and fat content that keeps the frikadellen tender and moist. Using only one type might alter the taste and juiciness.
Is the nutmeg necessary in the recipe?
Nutmeg is optional but highly recommended if you want an authentic touch. It adds warmth and subtle complexity to the meat mixture without overpowering the flavors.
How do I know when the frikadellen are fully cooked?
The patties should be golden brown on the outside, and when sliced, there should be no pink inside. Cooking about 5–6 minutes per side over medium heat usually guarantees thorough cooking.
Can I bake frikadellen instead of frying?
Absolutely! Baking at around 375°F (190°C) for 20–25 minutes can yield a slightly different texture but is a great alternative if you want to reduce oil use. Just make sure to flip halfway for even browning.
Final Thoughts
I truly hope this Authentic German Frikadellen Recipe inspires you to bring a bit of cozy German charm into your kitchen. These meat patties are straightforward to make but bursting with flavor and history in every bite. Give this recipe a try—you might just find yourself reaching for the skillet more often to whip up this comforting classic that’s perfect any day of the week.
Print
Authentic German Frikadellen Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: German
Description
Authentic German Frikadellen are traditional pan-fried meat patties made from a blend of ground beef and pork, seasoned with aromatic spices and herbs, and served warm or at room temperature. This hearty recipe delivers juicy, flavorful frikadellen perfect as a main dish or part of a classic German meal.
Ingredients
Meat Mixture
- 250g ground beef
- 250g ground pork
- 2 slices stale bread (or 1/2 cup breadcrumbs)
- 1/2 cup milk or water (for soaking bread)
- 1 egg
- 1 small onion, finely chopped
- 1 tbsp fresh parsley, chopped
- 1 tbsp mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- Pinch of nutmeg (optional)
For Frying
- Oil or butter, for frying
Instructions
- Soak the bread: Soak the stale bread slices in milk or water for a few minutes to soften. Then squeeze out the excess liquid and crumble the soaked bread into a mixing bowl.
- Sauté the onion: Heat a little oil in a skillet over medium heat and sauté the finely chopped onion until translucent and soft. Allow it to cool before adding to the meat mixture.
- Combine ingredients: Add the ground beef, ground pork, soaked bread, cooled sautéed onion, egg, chopped parsley, mustard, salt, pepper, and optional nutmeg to the bowl. Mix everything gently with your hands or a spoon until just combined, avoiding overmixing to keep the patties tender.
- Shape patties: With damp hands, form the mixture into 6 to 8 oval-shaped patties about the size of your palm.
- Heat the skillet: Warm oil or butter in a skillet over medium heat to prepare for frying.
- Fry the frikadellen: Place the patties in the skillet and fry for 5 to 6 minutes on each side, or until they develop a golden-brown crust and are cooked through.
- Rest and serve: Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve them warm or at room temperature as desired.
Notes
- Use stale bread for better texture; fresh bread can be dried out in the oven if needed.
- Sautéing the onions beforehand mellows their flavor and prevents raw onion taste in the patties.
- The pinch of nutmeg is optional but adds an authentic subtle warmth to the flavor profile.
- Ensure your pan is hot enough to get a good sear without burning the frikadellen.
- Serve with mustard, pickles, or potato salad for a traditional German accompaniment.
