If you’re searching for a classic German comfort food recipe, these Authentic German Frikadellen are sure to become a favorite. Often described as Germany’s version of meat patties, Frikadellen are juicy, flavorful, and wonderfully versatile. Made with seasoned ground meat, onions, and bread, they are traditionally pan-fried until beautifully golden and served hot or cold. Whether paired with potato salad, mashed potatoes, or enjoyed in a sandwich, these hearty patties are always satisfying.
My husband absolutely loves these German Frikadellen, and they’ve become one of those recipes that brings everyone to the kitchen before dinner is even ready. The first time I made them, I was amazed at how such simple ingredients could create something so delicious. Now, whenever we want a comforting meal that feels both hearty and nostalgic, these savory meat patties are always on the menu. Even the leftovers disappear quickly because they’re just as tasty tucked into fresh rolls for lunch the next day.
Why This Authentic German Frikadellen
- These traditional German meat patties are wonderfully juicy and packed with savory flavor.
- A combination of bread and onions keeps the texture tender and moist.
- They are easy to prepare with everyday ingredients.
- Frikadellen can be served warm for dinner or enjoyed cold as a snack or sandwich filling.
- Their crispy exterior and tender interior make them irresistible.
Ingredients
- 1½ lb (680 g) ground beef, or a mixture of beef and pork
- 0.15 lb (70 g) day-old bread, torn into pieces
- 0.25 lb (115 g) milk for soaking the bread
- 0.22 lb (100 g) yellow onion, finely diced
- 1 large egg
- 1 tablespoon mustard (0.03 lb / 15 g)
- 1 teaspoon salt (0.01 lb / 5 g)
- ½ teaspoon freshly ground black pepper (0.003 lb / 1 g)
- 1 teaspoon sweet paprika (0.005 lb / 2 g)
- 1 tablespoon chopped fresh parsley (0.02 lb / 8 g)
- 2 tablespoons vegetable oil (0.06 lb / 30 g), for frying
Directions
- Place the bread pieces in a bowl and pour the milk over them. Allow the bread to soak for several minutes until softened, then gently squeeze out any excess liquid.
- In a large mixing bowl, combine the ground meat, softened bread, diced onion, egg, mustard, salt, pepper, paprika, and parsley. Mix just until everything is evenly incorporated.
- Divide the mixture into equal portions and shape them into slightly flattened round patties.
- Heat the oil in a large skillet over medium heat. Arrange the patties in the pan without overcrowding.
- Cook the Frikadellen for about 5 to 7 minutes per side, turning carefully, until they are nicely browned and cooked through.
- Transfer the patties to a plate lined with paper towels and let them rest for a few minutes before serving.
- Serve with German potato salad, mashed potatoes, braised cabbage, or fresh bread and mustard.
Notes
- For a more traditional flavor, use a combination of equal parts ground beef and ground pork.
- Day-old bread gives the patties their characteristic tenderness, but breadcrumbs can be substituted if necessary.
- Avoid overmixing the meat mixture, as this can make the Frikadellen dense.
- These patties taste excellent both hot and cold and are perfect for meal prep.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Frikadellen freeze well for up to 3 months and can be reheated in a skillet or oven.
- Serve them with pickles and mustard for an authentic German experience.