German Meat Patties Recipe (Frikadellen)
Frikadellen are savory German meat patties made from a flavorful mixture of ground meat, onions, eggs, breadcrumbs, and spices. Often compared to burgers or meatballs, these patties are pan-fried to perfection with a crispy exterior and juicy interior. Frikadellen are a versatile dish, commonly served with mustard, potatoes, or a side of sauerkraut, making them a delicious and satisfying option for any meal.
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 each stale roll use a kaiser or another plain white roll
- 100 ml milk
- 1 small onion
- 1 tbsp butter unsalted
- 1 tsp granulated garlic
- 1 tbsp kosher salt
- 2 tbsp spicy mustard German brand like Loewensenf or Dijon
- 1 tsp sweet paprika
- 1 tbsp parsley, finely chopped
- 1 whole egg
- 1/4 tsp nutmeg, ground or freshly grated
- 1 pinch dried marjoram use oregano if you can't fine marjoram
- 1/4 tsp black pepper, freshly ground
Instructions
Soak the Roll
- Tear the stale roll into small pieces and place it in a small bowl.
- Pour the 100 ml of milk over the pieces and let it soak for 10 minutes until the bread is fully softened.
- After soaking, squeeze out any excess milk from the roll and set it aside.
Prepare the Onion
- Peel and finely chop the small onion.
- In a pan, lightly sauté the onion over medium heat until softened and translucent, about 3-4 minutes. Remove from the heat and let cool.
Mix the Meat
- In a large mixing bowl, combine 1 pound of ground beef and 1 pound of ground pork.
- Add the softened roll to the meat mixture, breaking it up as you incorporate it.
Add Seasonings
- Add the sautéed onion, 1 tsp of granulated garlic, 1 tbsp of kosher salt, 2 tbsp of spicy mustard, 1 tsp of sweet paprika, 1 tbsp of chopped parsley, and 1 whole egg to the meat mixture.
- Sprinkle in the 1/4 tsp of ground nutmeg, 1 pinch of dried marjoram (or oregano), and 1/4 tsp of freshly ground black pepper.
Combine the Mixture
- Using your hands, mix all of the ingredients together thoroughly until everything is evenly incorporated. Be careful not to overmix, as this can make the Frikadellen dense.
Shape the Frikadellen
- With damp hands, divide the mixture into equal portions and form each into oval-shaped patties, about the size of your palm. Aim for a thickness of about 1 inch.
Cook the Frikadellen
- Heat a large skillet over medium heat and add a bit of oil or butter.
- Place the Frikadellen in the pan, making sure not to overcrowd it.
- Fry the patties for 4-5 minutes on each side, or until they develop a golden-brown crust and are cooked through (internal temperature of 160°F/70°C).
Serve
- Remove the Frikadellen from the pan and let them rest on a paper towel to drain any excess oil.
- Serve hot with mustard, potato salad, or your favorite sides.
Notes
Meat choice: Ground beef or a mixture of beef and pork is traditional, but you can use any ground meat you prefer, such as chicken or turkey, for a lighter option.
Moisture tip: Soak the breadcrumbs in milk or water to keep the Frikadellen juicy and tender.
Seasoning: Add fresh parsley, garlic, or paprika to customize the flavor. Adjust the spices to suit your taste.
Serving suggestions: Serve Frikadellen with mustard, mashed potatoes, or potato salad, and a side of sauerkraut or pickles for a traditional German meal.
Leftovers: Frikadellen are great for meal prep! They can be stored in the fridge for up to 3 days or frozen for later use. Reheat in a skillet or oven to maintain their crispy texture.
Tried this recipe?Let us know how it was!