Frikadellen: Authentic German Meat Patties That Are Anything But Ordinary
Get ready to discover a true German classic that deserves a spot in your weekly dinner rotation: Frikadellen.
Often mistakenly called German meatballs or burgers, Frikadellen are in a class of their own. These pan-fried, slightly flattened meat patties are incredibly tender, deeply savory, and packed with an incomparable depth of flavor, thanks to a few secret ingredients: soaked bread and finely minced onions.
They are the ultimate comfort food—perfect served hot with mashed potatoes and gravy, cold in a sandwich (especially on a hard roll with mustard!), or alongside a simple German potato salad. They're quick, easy, and a fantastic way to elevate a simple ground meat dish.
The Secret to the Perfect Tender Frikadellen
The unique tenderness and juiciness of a Frikadelle come from using day-old bread or a bread roll soaked in milk or water. This soaked bread acts as a binder and moisture retainer, ensuring the patties are soft and prevent them from drying out during cooking.
Don't skip the step of finely sautéing the onion, either. This cooks out the raw bite, leaving behind a subtle, sweet, savory flavor that is essential to the authentic taste.
Ready to cook? Let's make some German comfort food!
Recipe: Authentic German Frikadellen
This recipe yields 8-10 medium-sized Frikadellen, serving 4-5 people.
Ingredients
For the Patties
For Cooking
Instructions
1. Prep the Binders
In a small bowl, tear the slice of stale bread into small pieces. Pour the milk over the bread and let it soak for 5-10 minutes until completely saturated and soft. Squeeze out and discard the excess milk, then set the bread aside.
In a small skillet, heat 1 teaspoon of the vegetable oil over medium heat. Add the finely minced onion and cook for 5-7 minutes until soft, translucent, and slightly golden. Let the onion cool completely.
2. Mix the Meat
In a large mixing bowl, combine the ground meat, the soaked and squeezed bread, the cooled sautéed onion, the large egg, Dijon mustard, fresh parsley, salt, and black pepper.
Using your hands (or a stand mixer with a paddle attachment on low speed), gently mix all the ingredients until they are just combined. Do not overmix, as this can make the patties tough.
3. Form and Cook the Frikadellen
Divide the meat mixture into 8-10 equal portions. Roll each portion into a ball and then slightly flatten it into a patty about 3/4-inch thick.
Heat the remaining vegetable oil and the butter in a large skillet over medium heat.
Carefully place the Frikadellen into the hot skillet. Do not overcrowd the pan; work in batches if necessary.
Sear for 4-5 minutes per side, turning only once, until they have a deep golden-brown crust and are cooked through. They should reach an internal temperature of 160°F (71°C).
4. Serve
Remove the Frikadellen from the pan and place them on a plate lined with paper towels to drain any excess fat.
Serve immediately. They are fantastic with a side of German-style mustard, mashed potatoes, or a cool cucumber salad.
Pro Tips & Variations
Enjoy this comforting and incredibly flavorful German classic!