There’s something deeply comforting about Authentic German Frikadellen. These traditional pan-fried meat patties are juicy, flavorful, and beautifully simple. Made with a blend of ground beef and pork, softened bread, onion, and mustard, they’re a staple in German home cooking and often enjoyed warm or cold.
Whether served with potato salad, tucked into a crusty roll, or alongside sauerkraut and mustard, Frikadellen are hearty, satisfying, and full of classic European flavor.
Why You’ll Love This Recipe
- Authentic German comfort food
- Juicy texture thanks to soaked bread
- Simple pantry ingredients
- Perfect for meal prep or picnics
- Delicious warm or cold
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
Tear the stale bread roll 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.
Once soaked, gently squeeze out any excess milk from the bread. The bread should be soft and moist but not dripping.
In a large mixing bowl, combine the ground beef, ground pork, soaked bread, chopped onion, egg, mustard, parsley (if using), salt, and black pepper.
Mix everything together gently with your hands until just combined. Avoid overmixing, as this can make the Frikadellen dense rather than tender.
Divide the mixture into 6–8 portions and shape into oval or round patties about 1 inch thick. Slightly flatten them to ensure even cooking.
Heat the oil in a large skillet over medium heat. The oil should shimmer but not smoke.
Place the patties in the skillet without overcrowding. Fry for about 4–5 minutes per side, turning carefully once a golden-brown crust forms.
Reduce the heat slightly if needed and continue cooking until the centers are fully cooked through. The internal temperature should reach 160°F (71°C).
Transfer the cooked Frikadellen to a plate lined with paper towels and let rest for a few minutes before serving.
Servings and Pairing
This recipe makes about 6–8 Frikadellen and serves 4 people. Traditionally, they’re served with German potato salad, mashed potatoes, sauerkraut, or simply a dollop of mustard and fresh bread.
They’re also delicious cold, making them perfect for packed lunches or picnics.
Variations
Add a pinch of marjoram for a more traditional German flavor.
Sauté the onions before mixing for a milder taste.
Use breadcrumbs if stale bread isn’t available.
Add a splash of sparkling water for extra tenderness.
Serve with gravy for a heartier meal.
Storage Tips
Store leftover Frikadellen in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat or enjoy cold.
They can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use only beef?
Yes, but the combination of beef and pork gives the best flavor and juiciness.
Why soak the bread in milk?
Soaked bread helps retain moisture and keeps the Frikadellen tender instead of dry.
Can I bake them instead of frying?
Yes. Bake at 375°F (190°C) for about 20–25 minutes, flipping halfway through, until fully cooked.
Are Frikadellen the same as meatballs?
They’re similar in ingredients but shaped like patties and pan-fried rather than formed into small balls.
Final Thoughts
Authentic German Frikadellen are simple, hearty, and full of tradition. With their juicy texture and savory flavor, they’re the kind of dish that feels like home cooking at its best. Whether served hot from the skillet or packed for the next day, they’re always satisfying.
Print
Authentic German Frikadellen
- Total Time: 30 minutes
- Yield: 3 servings
Description
Authentic German Frikadellen are traditional pan-fried meat patties made with a blend of beef and pork, softened bread, onion, and mustard. They’re tender, 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, for frying
Instructions
- Soak bread in milk for 5–10 minutes until soft; squeeze out excess milk.
- Combine beef, pork, soaked bread, onion, egg, mustard, parsley, salt, and pepper.
- Mix gently until just combined.
- Form into 6–8 oval patties about 1 inch thick.
- Heat oil in skillet over medium heat.
- Fry patties 4–5 minutes per side until golden brown and internal temperature reaches 160°F (71°C).
- Rest a few minutes before serving.
Notes
- Do not overmix to keep patties tender.
- Flatten slightly for even cooking.
- Cook over moderate heat to avoid burning the outside before the inside is done.
- Let rest briefly to retain juices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes