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
Scale
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.
