Pin it
German Frikadellen bring the hearty, comforting flavors of traditional German cuisine right to your kitchen. These hand-formed meat patties, a cross between a hamburger and a meatball, have been passed down through generations of German families, each adding their own special touch while maintaining the authentic taste that makes them so beloved.
My grandmother taught me this recipe on a rainy Sunday afternoon, showing me how to test the seasoning by cooking a tiny portion before shaping all the patties. That small step has saved many meals from being under-seasoned.
Essential Ingredients and Selection
- Ground Meat: Choose a mix of beef and pork with some fat content (80/20 blend)
- Bread: Day-old crusty bread works best for proper texture
- Onions: Finely chop by hand rather than using a food processor
- Mustard: German or Dijon mustard adds authentic tang
- Parsley: Fresh parsley provides bright flavor and color
- Paprika: Sweet Hungarian paprika offers the best flavor
- Eggs: Use large eggs at room temperature
Detailed Cooking Instructions
- Step 1: Prepare the Bread
- Soak torn pieces of day-old bread in milk until soft but not soggy. Squeeze gently to remove excess milk.
- Step 2: Mix the Ingredients
- Combine meats in a large bowl, gently mixing with your hands. Add soaked bread, finely chopped onions, mustard, parsley, paprika, and eggs.
- Step 3: Shape the Patties
- Shape patties with wet hands into ovals about 3/4 inch thick, creating a slight indentation in the center to ensure even cooking.
My German grandmother would always say, "The secret is in the soaked bread." She was right - it's what gives Frikadellen their distinctive texture, different from regular hamburgers or meatballs.
Pin it
Temperature Control
Heat your pan to medium-high before adding the patties. You want to hear a gentle sizzle when they hit the pan. Cook until golden brown on both sides and cooked through but still juicy inside. A good crust is essential for authentic flavor.
Serving Traditions
In our family, we serve Frikadellen with German potato salad and sauerkraut for a traditional meal. They're also perfect sliced cold on crusty bread for lunch the next day, or crumbled into soups and stews.
Making Ahead Tips
You can prepare the meat mixture up to 24 hours in advance, keeping it covered in the refrigerator. This actually allows the flavors to develop more fully. Shape the patties just before cooking for best results.
Storage Solutions
These patties freeze beautifully both cooked and uncooked. When freezing raw patties, separate them with parchment paper to prevent sticking.
Pin it
These Frikadellen have become my go-to recipe for both family dinners and German-themed gatherings. They represent the heart of German home cooking - simple ingredients transformed through care and tradition into something truly special.
Frequently Asked Questions
- → Why soak the bread in milk?
- The milk-soaked bread keeps the patties tender and juicy while helping bind the meat together during cooking.
- → What's the best meat to use?
- Traditional Frikadellen use a mix of ground beef and pork for the best flavor, but pure ground beef works well too.
- → Can I make these ahead?
- Yes, shape the patties up to a day ahead and store covered in the fridge. They also freeze well for up to 3 months.
- → How do I know when they're done?
- Cook until golden brown on both sides and the internal temperature reaches 160°F. This usually takes 4-5 minutes per side.
- → What sides go well with Frikadellen?
- German potato salad, mashed potatoes, sauerkraut, or crusty bread make perfect accompaniments for these meat patties.