Authentic German Frikadellen (Meatball Patties) Recipe

Introduction

Frikadellen are classic German meatball patties known for their juicy texture and rich flavor. Made with a blend of ground beef and pork, they are seasoned with mustard, parsley, and a touch of nutmeg, then pan-fried to a golden brown. Perfect as a hearty main or a flavorful snack.

Ingredients

• 1/2 lbs ground beef
• 1/2 lbs ground pork
• 1 large onion (very finely diced)
• 1 clove garlic (optional, finely minced)
• 1 large egg
• 1/2 cup breadcrumbs
• 3 tablespoons milk (you may need slightly more or less)
• 2 teaspoons mustard (preferably German or Dijon)
• 2 tablespoons fresh parsley (finely diced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Pinch of freshly grated nutmeg (optional)

Instructions

1. Step 1: Soak the breadcrumbs in milk until fully absorbed to keep the Frikadellen moist.
2. Step 2: In a skillet, sauté the onion in a little lard or butter over medium heat until soft and translucent. Add the garlic for the last 60 seconds of cooking. Remove from heat and let cool slightly.
3. Step 3: In a large bowl, combine the cooled onion and garlic, soaked breadcrumbs, egg, mustard, parsley, salt, pepper, and nutmeg. Mix thoroughly, preferably with your hands, to evenly distribute the ingredients.
4. Step 4: Add the ground beef and pork to the mixture and gently combine until well mixed. Be careful not to overwork the meat.
5. Step 5: With wet hands to prevent sticking, shape the mixture into 6 to 8 flattened patties.
6. Step 6: Heat butter or oil in a large skillet over medium-high heat. Fry the patties in batches without crowding the pan, cooking for 5-6 minutes per side until browned and cooked through, reaching an internal temperature of at least 71°C (160°F).

Tips & Variations

• For extra flavor, add finely chopped onions or a dash of paprika to the meat mixture.
• Use a mix of half beef and half pork for a juicy and well-balanced taste.
• If you prefer a milder taste, omit the nutmeg and garlic.
• Serve with mustard or a simple potato salad for an authentic German experience.

Storage

Store leftover Frikadellen in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. They can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake Frikadellen instead of frying?

Yes, you can bake them at 180°C (350°F) for about 20-25 minutes, flipping halfway through to brown both sides. Baking yields a less oily but still delicious result.

What can I serve with Frikadellen?

Frikadellen pair well with traditional German sides such as potato salad, sauerkraut, boiled potatoes, or simply some crusty bread and mustard.

Authentic German Frikadellen (Meatball Patties) Recipe

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4.5 from 130 reviews

• Author: Aiden
• Total Time: 35 minutes
• Yield: 6 to 8 patties 1x

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Description

Authentic Frikadellen are traditional German meatball patties made with a blend of ground beef and pork, flavored with sautéed onions, garlic, mustard, parsley, and a touch of nutmeg. These savory patties are soaked in milk-soaked breadcrumbs for moistness, pan-fried to a golden brown, and perfect as a hearty main dish or snack.

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Ingredients

Scale 1x2x3x

Meat Mixture

• 1/2 lbs ground beef
• 1/2 lbs ground pork
• 1 large onion, very finely diced
• 1 clove garlic, finely minced (optional)
• 1 large egg
• 1/2 cup breadcrumbs
• 3 tablespoons milk (more or less as needed)
• 2 teaspoons mustard (preferably German or Dijon)
• 2 tablespoons fresh parsley, finely diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Pinch of freshly grated nutmeg (optional)

Cooking Fat

• Lard or butter for sautéing onion and garlic
• Butter or oil for frying the patties

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Instructions

1. Prepare Breadcrumbs: Soak the breadcrumbs in milk until the liquid is fully absorbed. This step ensures the Frikadellen remain moist and tender once cooked.
2. Sauté Onion and Garlic: In a skillet, heat a bit of lard or butter over medium heat. Add the finely diced onion and sauté until soft and translucent. Add the minced garlic for the last 60 seconds of cooking, then remove from heat and let cool slightly.
3. Mix Ingredients: In a large bowl, combine the cooled onion and garlic mixture with the soaked breadcrumbs, egg, mustard, parsley, salt, pepper, and nutmeg (if using). Mix well using your hands to evenly distribute the flavors. Next, add the ground beef and pork and mix gently until fully combined, being careful not to overmix as this can toughen the meat.
4. Form Patties: With wet hands to prevent sticking, shape the meat mixture into flattened meatball patties. This recipe yields about 6 to 8 patties depending on desired size.
5. Cook Frikadellen: Heat butter or oil in a large skillet over medium-high heat. Fry the patties in batches without crowding the pan. Cook each side for about 5-6 minutes until they are nicely browned and cooked through. Check that the internal temperature reaches at least 71°C (160°F) for food safety.

Notes

• Soaking breadcrumbs in milk is essential for moist and tender Frikadellen.
• Use a meat thermometer to ensure patties are cooked safely; 71°C (160°F) is recommended.
• Don’t overmix the meat to keep the texture light and juicy.
• Fresh parsley adds brightness, but you can substitute with dried herbs if needed.
• These patties can be served with mustard, pickles, or German potato salad for an authentic experience.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Frying
• Cuisine: German

Keywords: Frikadellen, German meatballs, meatball patties, pan-fried meatballs, traditional German recipes