This authentic German Frikadellen recipe brings hearty, home-cooked comfort straight from the heart of traditional German kitchens. These juicy pan-fried meat patties—similar to meatballs or mini burgers—are full of rich flavor from onions, mustard, and soaked bread. Whether I serve them warm with potatoes or cold on a sandwich, they never fail to satisfy.
Why You’ll Love This Recipe
I love how Frikadellen are simple to make yet packed with flavor. The texture is soft and juicy inside, with a crispy browned crust on the outside. They’re incredibly versatile—perfect for dinner, meal prep, or even a picnic. Every time I make them, I feel like I’m bringing a piece of German tradition into my home. And once I taste that first savory bite, I always come back for more.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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ground beef
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day-old white bread or rolls, soaked in water or milk
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egg
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onion, finely chopped
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German mustard (or Dijon mustard)
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salt
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black pepper
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ground paprika (optional)
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chopped fresh parsley (optional)
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oil or butter for frying
Directions
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I start by soaking the bread in water or milk for about 10 minutes, then squeeze out the excess liquid and tear it into small pieces.
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In a large bowl, I combine the ground meat, softened bread, chopped onion, egg, mustard, salt, pepper, and paprika. I mix everything with my hands until well combined but not overworked.
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I form the mixture into palm-sized patties, slightly flattened, about ¾ inch thick.
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In a large skillet, I heat oil or butter over medium heat. Once hot, I add the Frikadellen in batches and cook them for 4–5 minutes per side, until golden brown and cooked through.
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I remove them from the pan and let them rest briefly before serving.
Servings and timing
This recipe makes about 6–8 Frikadellen (serves 4 people).
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: 25–30 minutes
Variations
For extra richness, I sauté the onions before adding them to the meat. I’ve also added a pinch of nutmeg for a classic German touch. If I want to make them gluten-free, I use gluten-free bread or oats as a binder. Leftover Frikadellen are great sliced into sandwiches or wrapped in a tortilla with mustard and greens.
storage/reheating
Leftovers store well in an airtight container in the fridge for up to 3 days. I reheat them in a skillet over low heat or in the oven at 300°F until warmed through. They also taste great cold, especially in sandwiches. If freezing, I cook them first, let them cool, then wrap individually and freeze for up to 2 months.
FAQs
What kind of meat is best for Frikadellen?
I usually use ground beef for the most authentic texture and flavor.
Can I bake them instead of frying?
Yes, I can bake them at 375°F for about 20–25 minutes, flipping once halfway through. They won’t be as crispy but still taste great.
Do I have to soak the bread?
Yes, it’s key to the soft texture. Soaked bread helps keep the patties tender and juicy. I always squeeze out the liquid before mixing.
Can I make these ahead of time?
Absolutely. I mix and shape the patties, then store them covered in the fridge for up to 24 hours before cooking.
What do I serve with Frikadellen?
I like to serve them with mashed potatoes, sauerkraut, or potato salad. They also go well with mustard and rye bread on the side.
Conclusion
These authentic German Frikadellen are a timeless comfort food that I come back to again and again. Juicy, flavorful, and easy to make, they fit right into any weeknight meal or festive gathering. Whether I serve them hot off the pan or cold from the fridge, they always remind me that great food doesn’t need to be complicated—it just needs to be made with care.
PrintAuthentic German Frikadellen Recipe
These authentic German Frikadellen are juicy, pan‑fried meat patties with a crispy crust and soft, tender inside — a comforting classic straight from German home kitchens. Perfect warm with potatoes or cold in a sandwich.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–30 minutes
- Yield: 6–8 patties (serves ~4)
- Category: Main Course
- Method: Pan‑Frying
- Cuisine: German / European Comfort Food
Ingredients
- 500 g ground beef (or a mix of beef and pork)
- 1 slice day‑old white bread or roll, soaked in water or milk and squeezed dry
- 1 large egg
- 1 small onion, finely chopped
- 1 teaspoon German mustard (or Dijon mustard)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 teaspoon ground paprika (optional)
- 2 tablespoons chopped fresh parsley (optional)
- Oil or butter for frying
Instructions
- Soak the bread in a little water or milk for about 10 minutes. Squeeze out the excess liquid and tear it into small pieces.
- In a large bowl, combine the ground meat, softened bread, chopped onion, egg, mustard, salt, pepper, paprika, and parsley. Mix gently with your hands until just combined — avoid overworking the mixture.
- Shape the mixture into palm‑sized patties, slightly flattened (about ¾ inch thick). You should get around 6–8 patties.
- Heat a skillet over medium heat with enough oil or butter to coat the bottom. When hot, add the patties (in batches if needed) and fry for 4–5 minutes per side, until they’re golden brown and cooked through.
- Remove from the pan and let rest a few minutes before serving.
Notes
- For deeper flavor, you can sauté the onions until soft and translucent before mixing into the meat.
- For a traditional German taste, add a tiny pinch of nutmeg to the mixture.
- To make gluten‑free Frikadellen, substitute the bread with gluten‑free bread or use oats as the binder.
- These patties are great sliced in a sandwich, served with mustard and rye bread, or alongside potatoes, sauerkraut, or a fresh salad.
Nutrition
- Serving Size: 1 patty
- Calories: 210
- Sugar: 1g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 18g
- Cholesterol: 55mg
