Authentic German Frikadellen

Frikadellen are Germany’s take on meatballs, but they’re a bit heartier and have their own unique twist that sets them apart from the usual Italian or Swedish versions. Think juicy, well-seasoned ground meat combined with onions, breadcrumbs, and a blend of spices, all fried to crispy perfection. They’re a staple in German homes and often show up at family dinners, picnics, and even street food stalls.

What makes these frikadellen so special is their simplicity and versatility. They’re easy to make, yet incredibly satisfying. Whether served hot with mustard and potatoes or cold as a sandwich filler, frikadellen bring comfort and nostalgia to the table.

It’s one of those recipes that’s been passed down through generations, with each family adding its own little twist. Some like theirs with a hint of garlic or fresh herbs like parsley, while others might sneak in a splash of milk or a touch of nutmeg for extra flavor.

I love sharing this recipe because it’s the kind of food that feels like home no matter where you are. Plus, frikadellen are perfect for busy weekdays — you can make a batch ahead of time, freeze some, and pull them out whenever you need a quick, tasty meal. And if you’re someone who enjoys cooking but also appreciates meals that don’t require a dozen complicated ingredients or techniques, frikadellen will quickly become your new favorite comfort food.

So, if you’re ready to bring a little piece of Germany into your kitchen, let’s dive into what authentic frikadellen are all about and how to make them just right. I promise, once you try these, you’ll want to keep them on your regular rotation.

Why You’ll Love It

• Simple Ingredients, Big Flavor: Frikadellen uses everyday pantry staples like ground meat, onions, and breadcrumbs, but the seasoning and cooking method turn them into something truly delicious and satisfying.
• Versatile Meal Options: Whether you serve them hot with mashed potatoes and gravy, cold in a sandwich, or even as a party appetizer, frikadellen fit any meal or occasion effortlessly.
• Comfort Food Classic: These meat patties are the ultimate comfort food, bringing warmth and nostalgia with every bite—perfect for cozy dinners or feeding a crowd.
• Make-Ahead Friendly: You can prepare a big batch, freeze extras, and enjoy them anytime you want without fuss—ideal for busy weeknights or last-minute meals.
• Kid-Approved and Family-Friendly: Mildly seasoned and super juicy, frikadellen tend to be a hit with kids and adults alike, making family dinners easier and more enjoyable.

Ingredient List

For the Frikadellen

• 500g (about 1 lb) ground beef (or a mix of beef and pork)
• 1 small onion, finely chopped
• 1 slice of white bread (crust removed), soaked in 3 tablespoons of milk
• 1 large egg
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon mustard (optional)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons vegetable oil (for frying)

Ingredient Notes

• I always use a mix of ground beef and pork—it gives the frikadellen more juiciness and flavor.
• Don’t skip soaking the bread in milk; it keeps the patties tender and moist.
• Fresh parsley adds a nice, subtle herbal note—don’t substitute it with dried herbs if you can help it.
• Nutmeg is a small but important touch that brings an authentic warmth to the flavor.
• Use a neutral oil like vegetable or sunflower oil for frying so the frikadellen brown evenly without overpowering the taste.

Kitchen Equipment Needed

• Mixing Bowl: For combining all the ingredients evenly. I like using a large glass bowl—it’s easy to clean and sturdy.
• Knife and Cutting Board: To finely chop the onion and parsley. Sharp knives make this quick and easy.
• Measuring Spoons and Cups: For accurate seasoning and milk measurements.
• Frying Pan or Skillet: To cook the frikadellen until golden brown and crispy. A heavy-bottomed non-stick pan works best for even cooking.
• Spatula or Tongs: For flipping the patties gently without breaking them apart.
• Plate with Paper Towels: To drain excess oil after frying, keeping the frikadellen crisp but not greasy.

Instructions

Step 1: Prepare the Bread and Onion

• Remove the crust from the slice of bread and place the soft part in a small bowl.
• Pour about 3 tablespoons of milk over the bread and let it soak until it’s soft, about 5 minutes.
• Meanwhile, finely chop the onion and parsley. Set aside.

Pro Tip: Use stale bread if you have it—it soaks up the milk better and adds better texture.

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Step 2: Mix the Meat and Ingredients

• In a large mixing bowl, add the ground meat.
• Squeeze the excess milk from the soaked bread gently and crumble the bread into the meat.
• Add the chopped onion, parsley, egg, mustard (if using), salt, pepper, and nutmeg.
• Using your hands or a spoon, mix everything together until just combined.

Pro Tip: Avoid overmixing; too much handling can make the frikadellen tough. Mix gently but thoroughly.

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Step 3: Shape the Frikadellen

• Wet your hands with a little water to prevent sticking.
• Take about a golf-ball-sized amount of the meat mixture and shape it into a flat oval patty, roughly 1 cm (about ½ inch) thick.
• Place each shaped frikadelle on a clean plate or tray.

Pro Tip: Keep the patties evenly sized so they cook uniformly.

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Step 4: Fry the Frikadellen

• Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat.
• Once hot, add the frikadellen, leaving some space between them. Don’t overcrowd the pan.
• Fry for about 4-5 minutes on each side, or until nicely browned and cooked through.

Pro Tip: Don’t press down on the patties while frying; this squeezes out the juices and dries them out.

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Step 5: Drain and Serve

• Transfer the cooked frikadellen onto a plate lined with paper towels to drain excess oil.
• Let them rest for a few minutes before serving so the juices redistribute.

There you have it — perfect, authentic German frikadellen ready to enjoy!

Tips and Tricks for Success

• Use a mix of ground beef and pork for the best flavor and juiciness.
• Always soak the bread in milk to keep the patties tender.
• Handle the meat mixture gently to avoid dense, tough frikadellen.
• Make sure your pan and oil are hot enough before frying to get a nice crust.
• Avoid overcrowding the pan—this helps the patties brown evenly instead of steaming.
• Let the frikadellen rest after frying to keep them juicy inside.
• If you want extra flavor, try adding a bit of finely grated onion instead of chopped for a milder taste.

Ingredient Substitutions and Variations

• Substitute ground turkey or chicken for a leaner version (adjust cooking time as needed).
• Use gluten-free breadcrumbs or crushed crackers if you need a gluten-free option.
• Swap parsley with fresh chives or dill for a different herb flavor.
• Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy kick.
• Mix in finely diced bell peppers or grated carrot for extra texture and veggies.
• For a richer taste, replace the milk with cream or add a small amount of grated cheese into the mix.

Serving Suggestions

• Serve frikadellen hot with classic German potato salad and tangy mustard on the side for an authentic experience.
• I love making a simple sandwich with leftover frikadellen, some rye bread, pickles, and a smear of mayonnaise—perfect for a quick lunch.
• Pair them with creamy mashed potatoes and steamed green beans for a cozy, comforting dinner.
• For a lighter option, serve frikadellen over a fresh mixed greens salad with a lemon vinaigrette.
• Try them as a party appetizer with toothpicks and a variety of dipping sauces like spicy mustard, ketchup, or garlic aioli.

Storage and Reheating Instructions

• Store cooled frikadellen in an airtight container in the fridge for up to 3 days.
• To freeze, place patties on a baking sheet lined with parchment paper, freeze until solid, then transfer to a freezer bag for up to 2 months.
• Reheat refrigerated frikadellen in a skillet over medium heat for 3-4 minutes per side until warmed through.
• Frozen frikadellen can be thawed overnight in the fridge or reheated directly from frozen in a covered skillet on low heat, turning often.
• Avoid microwaving if possible to keep the exterior crispy—use the stove or oven for best texture.

Frequently Asked Questions

What meat is best for authentic frikadellen?

A mix of ground beef and pork gives the best flavor and juiciness, but you can also use just beef or even turkey for a lighter option.

Can I make frikadellen ahead of time?

Absolutely! You can shape them, freeze them raw, and cook whenever you’re ready. Cooked frikadellen also store well in the fridge for a few days.

How do I keep frikadellen from falling apart?

Make sure to soak the bread well and mix the ingredients gently but thoroughly. Also, avoid pressing the patties too hard when shaping.

What can I serve with frikadellen?

They’re great with potato salad, mashed potatoes, sauerkraut, or even in a sandwich with pickles and mustard.

Can I bake frikadellen instead of frying?

Yes! Bake them at 180°C (350°F) for about 20-25 minutes, flipping halfway through. They won’t be as crispy but still tasty.

Are frikadellen spicy?

Traditionally, they’re mildly seasoned, but you can always add a pinch of chili or paprika if you want a little heat.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!