Popular at both restaurants and at home is one that all Germans know and many by different names: Frikadellen. Whether you call them Frikadellen, Fleischpflanzerl, Buletten, Bratklops, or Fleischkueschle, these delectable meat patties are a staple in households across Germany, loved for their hearty flavor and simple preparation. Whether enjoyed as a snack, sandwich filling, or main course, Frikadellen never fail to satisfy. Here’s how you can recreate it in your own kitchen.
What is Frikadellen?
Frikadellen, often dubbed as German meatballs or meat patties, are a blend of ground beef and pork mixed with various seasonings, bound together with stale rolls soaked in milk. This mixture is then shaped into patties and pan-fried until golden brown. The result is a succulent and flavorful dish that pairs perfectly with a dollop of spicy mustard and a side of potato salad or mashed potatoes. They can be served with a brown gravy, mustard, a creamy mushroom sauce, curry ketchup, horseradish cream, herbed Quark or sour cream, and many other ways – hot and cold!
Frikadellen have always been a favorite of mine. They’re incredibly versatile—whether you enjoy them hot or cold, with mustard or a rich gravy, they never disappoint. What I love most about Frikadellen is that they’re so simple to make and relatively quick but packed with flavor. It’s a dish that I can make at home and everyone loves them!
When I serve Frikadellen, I like to offer them with a variety of sauces, depending on the season or occasion. For something classic, you can’t go wrong with a good German mustard or even curry ketchup for that bit of spice. When I want to elevate the dish a bit, I’ll go for a creamy mushroom sauce or a traditional brown gravy. It’s all about finding that balance between hearty, savory flavors and something a little tangy or sharp on the side. Whether you’re eating them with potato salad or tucked inside a roll, Frikadellen are the kind of dish that brings people together—no fuss, just good, honest food.
Ingredients:
- 1 pound ground beef
- 1 pound ground pork
- 1 each stale roll use a kaiser or another plain white roll
- 100 ml milk
- 1 small onion
- 1 tbsp butter
- 1 tsp granulated garlic
- 1 tbsp kosher salt
- 2 tbsp spicy mustard German brand like Loewensenf or Dijon
- 1 tsp sweet paprika
- 1 tbsp parsley, finely chopped
- 1 whole egg
- 1/4 tsp nutmeg, ground or freshly grated
- 1 pinch dried marjoram use oregano if you can’t fine marjoram
- 1/4 tsp black pepper, freshly ground
Step by Step Instructions:
- Soak the Roll
- Tear the stale roll into small pieces and place it in a small bowl.
- Pour the 100 ml of milk over the pieces and let it soak for 10 minutes until the bread is fully softened.
- After soaking, squeeze out any excess milk from the roll and set it aside.
- Prepare the Onion
- Peel and finely chop the small onion.
- In a pan, lightly sauté the onion in butter over medium heat until softened and translucent, about 3-4 minutes. Remove from the heat and let cool.
- Mix the Meat
- In a large mixing bowl, combine 1 pound of ground beef and 1 pound of ground pork.
- Add the softened roll to the meat mixture, breaking it up as you incorporate it.
- Add Seasonings
- Add the sautéed onion, 1 tsp of granulated garlic, 1 tbsp of kosher salt, 2 tbsp of spicy mustard, 1 tsp of sweet paprika, 1 tbsp of chopped parsley, and 1 whole egg to the meat mixture.
- Sprinkle in the 1/4 tsp of ground nutmeg, 1 pinch of dried marjoram (or oregano), and 1/4 tsp of freshly ground black pepper.
- Combine the Mixture
- Using your hands, mix all of the ingredients together thoroughly until everything is evenly incorporated. Be careful not to overmix, as this can make the Frikadellen dense.
- Shape the Frikadellen
- With damp hands, divide the mixture into equal portions and form each into round or oval-shaped patties, about the size of your palm. Aim for a thickness of about 1 inch.
- Cook the Frikadellen
- Heat a large skillet over medium heat and add a bit of oil or butter.
- Place the Frikadellen in the pan, making sure not to overcrowd it.
- Fry the patties for 4-5 minutes on each side, or until they develop a golden-brown crust and are cooked through (internal temperature of 160°F/70°C).
- Serve
- Remove the Frikadellen from the pan and let them rest on a paper towel to drain any excess oil.
- Serve hot with mustard, potato salad, or your favorite sides. You can also serve it in a roll with some mustard or use the leftovers in a sandwich with a cabbage salad.
FAQ:
- Can I use fresh bread instead of stale rolls? While stale rolls are traditional, fresh bread can be used as a substitute.
- Can I freeze Frikadellen? Yes, cooked Frikadellen can be frozen and reheated later for a quick meal.
- What sides pair well with Frikadellen? Potato salad, mashed potatoes, or a simple green salad complement Frikadellen beautifully.
- Can I use different meats in the mixture? Absolutely! Experiment with different combinations of ground meats to suit your taste preferences.
- Can I bake Frikadellen instead of frying them? Yes, you can bake Frikadellen in the oven at 375°F (190°C) for approximately 20-25 minutes, flipping halfway through.
- Can I eat them cold? Yes! They are excellent cold in a Kaiser roll with some mustard or a cabbage slaw.
3 Places to Find it in Germany:
- Gasthäuser (Guesthouses) – Traditional German eateries often feature Frikadellen on their menus, served alongside classic sides and sauces.
- Street Food Stalls – Frikadellen are a popular street food option in Germany, particularly at outdoor markets, festivals, and train stations.
- Butcher Shops – Many butcher shops in Germany offer freshly prepared Frikadellen, ready to take home and enjoy with your favorite accompaniments.
German Meat Patties Recipe (Frikadellen)
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 each stale roll use a kaiser or another plain white roll
- 100 ml milk
- 1 small onion
- 1 tbsp butter unsalted
- 1 tsp granulated garlic
- 1 tbsp kosher salt
- 2 tbsp spicy mustard German brand like Loewensenf or Dijon
- 1 tsp sweet paprika
- 1 tbsp parsley, finely chopped
- 1 whole egg
- 1/4 tsp nutmeg, ground or freshly grated
- 1 pinch dried marjoram use oregano if you can't fine marjoram
- 1/4 tsp black pepper, freshly ground
Instructions
Soak the Roll
- Tear the stale roll into small pieces and place it in a small bowl.
- Pour the 100 ml of milk over the pieces and let it soak for 10 minutes until the bread is fully softened.
- After soaking, squeeze out any excess milk from the roll and set it aside.
Prepare the Onion
- Peel and finely chop the small onion.
- In a pan, lightly sauté the onion over medium heat until softened and translucent, about 3-4 minutes. Remove from the heat and let cool.
Mix the Meat
- In a large mixing bowl, combine 1 pound of ground beef and 1 pound of ground pork.
- Add the softened roll to the meat mixture, breaking it up as you incorporate it.
Add Seasonings
- Add the sautéed onion, 1 tsp of granulated garlic, 1 tbsp of kosher salt, 2 tbsp of spicy mustard, 1 tsp of sweet paprika, 1 tbsp of chopped parsley, and 1 whole egg to the meat mixture.
- Sprinkle in the 1/4 tsp of ground nutmeg, 1 pinch of dried marjoram (or oregano), and 1/4 tsp of freshly ground black pepper.
Combine the Mixture
- Using your hands, mix all of the ingredients together thoroughly until everything is evenly incorporated. Be careful not to overmix, as this can make the Frikadellen dense.
Shape the Frikadellen
- With damp hands, divide the mixture into equal portions and form each into oval-shaped patties, about the size of your palm. Aim for a thickness of about 1 inch.
Cook the Frikadellen
- Heat a large skillet over medium heat and add a bit of oil or butter.
- Place the Frikadellen in the pan, making sure not to overcrowd it.
- Fry the patties for 4-5 minutes on each side, or until they develop a golden-brown crust and are cooked through (internal temperature of 160°F/70°C).
Serve
- Remove the Frikadellen from the pan and let them rest on a paper towel to drain any excess oil.
- Serve hot with mustard, potato salad, or your favorite sides.
