Authentic German Frikadellen
Ever had one of those meat patties that was dry, tough, or just plain boring? I sure have. My first try at German Frikadellen was a disaster. They looked more like hockey pucks than something you’d want to eat.
It took me a while, but I figured out the secrets to making them perfect. These aren’t just hamburgers. They are juicy, savory, and full of flavor.
I’m going to show you how to make real German Frikadellen, the kind you’d find at a festival in Germany. No more hockey pucks, I promise.
What You’ll Need
This recipe uses simple things you probably already have. The key is how you put them together.
- 1 stale bread roll (or 2 slices of stale white bread)
- 1/2 cup milk
- 1 lb ground meat (half pork, half beef is best)
- 1 medium onion, finely chopped
- 1 large egg
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Pinch of nutmeg
- 2 tablespoons butter or oil for frying
Tools You’ll Need
You don’t need any fancy equipment.
- A large mixing bowl
- A small bowl
- A sharp knife
- A cutting board
- A large skillet or frying pan
- A spatula
Pro Tips
I’ve made thousands of these. Here are a few things I learned that make a huge difference.
The Stale Bread is Key
Don’t use fresh bread. Stale bread soaks up the milk and makes the Frikadellen super moist and light. If your bread is fresh, just toast it lightly until it’s dry.
Don’t Skip the Sauté
Sautéing the onions before adding them to the meat is a game changer. Raw onions can be too sharp and won’t soften enough during cooking. Cooking them first makes them sweet and mild.
Mix by Hand, Gently
Use your hands to mix the ingredients, but don’t go crazy. Overworking the meat will make your Frikadellen tough. Mix just until everything is combined.
Get a Good Sear
Make sure your pan is hot before you add the patties. A good sear on both sides locks in the juices. Don’t crowd the pan, or they will steam instead of fry.
How to Make Authentic German Frikadellen
Step 1: Break the stale bread roll into small pieces and put them in a small bowl. Pour the milk over the bread and let it soak for about 10 minutes.
Step 2: While the bread is soaking, melt a little butter in your skillet. Add the finely chopped onion and cook over medium heat until it’s soft and translucent, about 5 minutes. Then, set it aside to cool down.
Step 3: In your large mixing bowl, squeeze the excess milk out of the bread. Discard the extra milk.
Step 4: Add the ground meat, cooled onions, egg, parsley, salt, pepper, paprika, and nutmeg to the bowl with the soaked bread.
Step 5: Gently mix everything together with your hands until just combined. Don’t overmix.
Step 6: Divide the mixture into 6 or 8 equal portions. Form each portion into a slightly flattened oval patty, about 1 inch thick.
Step 7: Heat the butter or oil in your skillet over medium-high heat. Carefully place the patties in the hot pan, leaving some space between them.
Step 8: Cook for about 5-7 minutes on each side. They should be nicely browned and cooked through. The internal temperature should reach 160°F.
Substitutions and Variations
Once you have the basic recipe down, you can play with it.
| Original Ingredient | Good Swap | Notes |
|---|---|---|
| Ground Pork/Beef | Ground Turkey | Use dark meat for more flavor. |
| Stale Bread Roll | Panko Breadcrumbs | A bit different, but works. |
| Milk | Water | Less rich, still moist. |
| Parsley | Chives | Adds a mild oniony taste. |
You can also add a teaspoon of your favorite mustard to the mix for a little tang. Some people even add a bit of grated carrot for extra moisture and sweetness.
Make-Ahead Tips
You can make the meat mixture up to 24 hours in advance. Just cover it tightly and keep it in the fridge.
You can also form the patties ahead of time. Place them on a wax paper-lined baking sheet, cover, and refrigerate. This makes cooking them later super fast.
Serving Suggestions & Pairings
Frikadellen are great hot or cold.
| Serving Style | Best Side Dish | Drink Pairing |
|---|---|---|
| Hot Dinner | Potato Salad | German Beer |
| Cold Lunch | Rye Bread | Sparkling Water |
| Party Snack | Mustards | White Wine |
A simple green salad with a vinaigrette dressing also works really well.
Leftovers and Storage
Got leftovers? Lucky you.
Store them in an airtight container in the fridge for up to 3 days.
You can eat them cold right out of the fridge, maybe on a slice of good bread with some mustard. To reheat, just pan-fry them for a couple of minutes on each side until warm.
Frequently Asked Questions
Q1. Why are my Frikadellen falling apart?
Ans: This usually happens for two reasons. The mixture might be too wet, or you didn’t press the patties together firmly enough. Make sure you squeeze the milk from the bread well.
Q2. Can I bake them instead of frying?
Ans: Yes, you can. Place them on a baking sheet and bake at 400°F for about 20-25 minutes, flipping them halfway through. They won’t have the same crispy crust, but they will still be tasty.
Q3. Can I freeze Frikadellen?
Ans: Absolutely. You can freeze them cooked or uncooked. To freeze uncooked, place the formed patties on a baking sheet until frozen solid, then transfer them to a freezer bag. To freeze cooked Frikadellen, let them cool completely first.
Wrapping Up
There you have it. A simple, no-fail recipe for some of the best meat patties you’ll ever make.
Don’t be scared to try it. The worst that can happen is you make a mistake, and that’s how we learn. So get in the kitchen and give it a shot.
Let me know how yours turn out in the comments below. I’d love to hear about it.
