Name: Authentic German Frikadellen
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 250 g ground beef; 250 g ground pork; 1 stale bread roll or 2 slices of 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

Whenever I think of comfort food that transports me straight to my grandmother’s kitchen, Authentic German Frikadellen always comes to mind. These juicy, well-seasoned meat patties are a staple in many German households and for good reason. I grew up eating them warm out of the skillet, often paired with creamy mashed potatoes or a crisp green salad. Over the years, I’ve perfected my own version of this beloved dish and I’m excited to share it with you today.

What makes Frikadellen so special is their simplicity and versatility. They can be enjoyed hot or cold, as part of a hearty meal or tucked into a crusty bread roll for a satisfying snack. Plus, they’re incredibly easy to prepare, which makes them a great go-to option for busy weeknights or casual gatherings. Whether you’re new to German cuisine or just looking to expand your repertoire of comfort foods, these Frikadellen are sure to become a favorite in your kitchen too.

Why You’ll Love This Authentic German Frikadellen

Frikadellen are wonderfully flavorful thanks to a blend of ground meats, aromatics, and seasonings. The texture is tender and juicy, with a beautifully browned exterior that adds a delightful contrast. What I really appreciate about this recipe is its adaptability—no matter your pantry situation, you can usually whip these up with common ingredients. They’re also great for meal prep and freeze beautifully. Most importantly, they deliver that heartwarming, homemade feel that keeps everyone coming back for more.

What Type of Meat Should I Use for Frikadellen?

One of the most common questions I get about making Authentic German Frikadellen is which type of ground meat works best. Traditionally, a mix of ground beef and ground pork is used, with the pork adding richness and moisture while the beef provides hearty flavor. I personally prefer a 50/50 blend, but you can easily adjust the ratio to your liking. If you prefer leaner patties, you can use all ground beef or even ground turkey, though you may want to add a splash of milk or a bit more soaked bread to keep them juicy.

Options for Substitutions

Frikadellen are wonderfully flexible, and you can make a variety of ingredient swaps to suit your dietary needs or what you have on hand:

Ground Meat: Substitute ground chicken or turkey for a leaner version.
Breadcrumbs: Instead of soaked bread, you can use regular breadcrumbs, panko, or even oat flour.
Milk: If you’re dairy-free, try soaking the bread in unsweetened almond milk or broth.
Egg: For an egg-free option, use a flaxseed or chia seed “egg” (1 tablespoon of ground seeds mixed with 3 tablespoons of water).
Seasonings: While traditional seasonings include salt, pepper, and mustard, you can experiment with adding garlic, smoked paprika, or fresh herbs.

The beauty of Frikadellen is that they’re meant to be rustic and forgiving. Feel free to play around with the ingredients to suit your taste and dietary preferences.

Ingredients for Authentic German Frikadellen

Each ingredient in this recipe plays an important role in creating that classic flavor and texture I love so much. Here’s what you’ll need and why:

Ground Beef: Brings a hearty, meaty flavor and structure to the patties.
Ground Pork: Adds moisture and richness, balancing the lean beef.
Stale Bread (or Bread Roll): Soaked and mixed in to give the Frikadellen their signature tender texture.
Milk: Used to soak the bread, which helps it blend smoothly into the meat mixture.
Onion: Finely chopped and sautéed, it lends subtle sweetness and depth of flavor.
Egg: Acts as a binder to help hold the patties together.
Mustard: Adds a gentle tang and complexity to the flavor profile.
Salt and Pepper: Essential for seasoning and bringing out all the other flavors.
Parsley (optional): Adds a fresh, herbaceous note if you like.
Oil (for frying): Ensures the patties get a beautiful golden crust without sticking to the pan.

Each of these ingredients contributes to making Frikadellen that are juicy, flavorful, and irresistibly delicious.

Step 1: Soak the Bread

Start by taking your stale bread or bread roll and soaking it in a small bowl of milk. Let it sit for about 5-10 minutes until the bread is completely softened. This step ensures the patties stay tender and moist.

Step 2: Sauté the Onions

While the bread is soaking, finely chop the onion and sauté it in a bit of oil over medium heat until soft and translucent. This removes the harsh raw flavor and gives the patties a subtle sweetness.

Step 3: Prepare the Meat Mixture

In a large mixing bowl, combine the ground beef, ground pork, sautéed onions, and the squeezed-out soaked bread. Add the egg, mustard, salt, pepper, and chopped parsley if using. Using clean hands or a sturdy spoon, mix everything until just combined—don’t overwork it, or the patties may become dense.

Step 4: Shape the Patties

With damp hands, form the mixture into palm-sized patties, about ¾ inch thick. Aim for uniform size so they cook evenly.

Step 5: Fry the Frikadellen

Heat oil in a large skillet over medium heat. Once hot, add the patties and cook them for about 4-5 minutes per side, or until they develop a deep golden-brown crust and are cooked through. Depending on your pan size, you may need to fry them in batches.

Step 6: Rest and Serve

Once cooked, transfer the Frikadellen to a plate lined with paper towels to drain any excess oil. Let them rest for a few minutes before serving to allow the juices to redistribute.

How Long to Cook the Authentic German Frikadellen

Typically, Frikadellen take about 8 to 10 minutes total to cook, depending on their thickness and your stovetop heat. I find that cooking them over medium heat works best—this ensures they brown beautifully on the outside while staying juicy and tender on the inside. Aim for 4-5 minutes per side; if you’re unsure, you can always cut one open to check for doneness. The interior should no longer be pink and should register around 160°F (71°C) if you’re using a meat thermometer.

Tips for Perfect Authentic German Frikadellen

Don’t skip soaking the bread: This step adds essential moisture and softness to the patties.
Sauté the onions first: Raw onions can add a harsh flavor—sautéed onions give a sweeter, more balanced taste.
Mix gently: Overmixing the meat mixture can result in tough Frikadellen. Combine just until everything is evenly distributed.
Shape evenly: Uniform patties will cook more consistently, preventing overcooked edges and raw centers.
Preheat the pan: A hot pan ensures the patties develop a nice crust without sticking.
Don’t overcrowd the skillet: Cook the patties in batches if necessary to maintain the pan temperature and achieve even browning.
Rest after cooking: Letting the patties rest for a few minutes after frying keeps them juicy when you cut into them.

With these simple tips, you’ll be making perfectly tender and flavorful Frikadellen every time.

Watch Out for These Mistakes While Cooking

Even though Authentic German Frikadellen are simple to prepare, a few common missteps can affect the final result:

Skipping the bread soak: Using dry or insufficiently soaked bread leads to dense patties. The bread should be soft and well incorporated.
Using raw onions: Raw onions can overpower the dish and give an unpleasant sharpness. Always sauté them first.
Overmixing the meat: Too much handling can make the patties tough. Mix just until the ingredients are combined.
Cooking on high heat: This can burn the exterior before the inside is cooked through. Medium heat ensures even browning.
Not shaping patties evenly: If the patties vary in size, they won’t cook uniformly. Aim for similar thickness.
Overcrowding the pan: This lowers the pan temperature and causes steaming instead of browning. Fry in batches if needed.
Skipping the rest time: Cutting into them immediately can cause juices to run out. Let them rest briefly after cooking.

What to Serve With Authentic German Frikadellen?

Frikadellen are wonderfully versatile and pair well with many sides. Here are some of my favorite accompaniments:

1. Creamy Mashed Potatoes

A classic pairing—smooth, buttery mashed potatoes perfectly complement the juicy patties.

2. German Potato Salad (Kartoffelsalat)

This tangy, vinegar-based salad offers a bright contrast to the rich Frikadellen.

3. Sauerkraut

The sharpness and crunch of sauerkraut balance the meat’s richness.

4. Braised Red Cabbage (Rotkohl)

Sweet and tangy braised red cabbage adds color and flavor to your plate.

5. Green Salad with Vinaigrette

A simple green salad lightens up the meal and adds freshness.

6. Freshly Baked Bread or Rolls

Serve the Frikadellen on crusty rolls with mustard for a satisfying sandwich.

7. Pickles

Crunchy pickles provide a zesty bite that pairs nicely with the savory patties.

8. Roasted Vegetables

Seasonal roasted vegetables bring a healthy and colorful side to the meal.

These options let you enjoy Frikadellen in many ways—whether as a comforting home-cooked meal or a casual snack.

Storage Instructions

Authentic German Frikadellen store very well, making them great for meal prep or leftovers:

Refrigerator: After cooking, let the Frikadellen cool to room temperature. Store them in an airtight container in the refrigerator for up to 4 days.
Freezer: For longer storage, place the cooled Frikadellen in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep well for up to 3 months.
Reheating: You can reheat Frikadellen gently in a skillet over low-medium heat, in the oven at 300°F (150°C), or even in the microwave. If reheating from frozen, thaw overnight in the refrigerator first for the best texture.

Estimated Nutrition

Here’s an approximate nutritional breakdown for one medium-sized Frikadelle (assuming a 50/50 beef and pork blend and standard ingredients):

Calories: 220 kcal
Protein: 15 g
Fat: 16 g
Saturated Fat: 6 g
Carbohydrates: 6 g
Fiber: 0.5 g
Sugars: 1 g
Sodium: 350 mg

Please note that these values can vary depending on the exact ingredients used and portion size. If you’re following specific dietary goals, it’s always a good idea to calculate based on your exact ingredients.

Frequently Asked Questions

How do I keep Frikadellen from falling apart?

The soaked bread and egg act as binders. If your mixture feels too loose, you can add a bit of breadcrumbs. If it’s too dry, a splash of milk will help.

Can I bake Frikadellen instead of frying them?

Yes! You can bake them at 375°F (190°C) on a parchment-lined baking sheet for about 20–25 minutes, flipping halfway through. They won’t get quite as crispy as pan-fried, but they’ll still be delicious.

Is it possible to make Frikadellen gluten-free?

Absolutely. Use gluten-free bread or breadcrumbs, and make sure any mustard or other seasonings are gluten-free as well.

Can I prepare the mixture ahead of time?

Yes, you can prepare the meat mixture up to 1 day in advance and store it covered in the refrigerator. This can actually help the flavors meld even more.

What’s the best type of bread to use?

Stale white bread or a traditional German bread roll (Brötchen) is ideal, but any neutral-flavored bread will work. Avoid very dense or whole-grain breads, which can affect texture.

Can I freeze the uncooked patties?

Yes, you can shape the patties and freeze them raw. Place them on a baking sheet to freeze solid first, then store in a freezer-safe container or bag. Thaw before cooking.

How do I know when they’re done?

They should be golden-brown on both sides and no longer pink inside. For extra accuracy, use a meat thermometer—160°F (71°C) is the safe temperature for ground meat.

Are Frikadellen served with sauce?

Traditionally, they’re not served with a sauce—just alongside salads, potatoes, or vegetables. However, they pair well with mustard, creamy dips, or a light gravy if you prefer.

Conclusion

Authentic German Frikadellen are a timeless, versatile dish that brings warmth and comfort to any table. I love how easy they are to prepare with simple ingredients, and how adaptable they are to different tastes and occasions. Whether served hot as part of a hearty dinner, or cold as a snack or sandwich filling, these savory patties are always a crowd-pleaser. Once you’ve made them, I’m sure they’ll become a regular favorite in your kitchen too. Enjoy!