Frikadellen are Germany’s answer to the meatball-meets-burger craving. Juicy, well-seasoned, and full of classic flavor, these rustic German meat patties are as perfect with a side of creamy potato salad as they are tucked into a crusty roll with mustard the next day. They’re a comfort food staple that tastes like home cooking, no matter where you are.
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Whenever I think about Oktoberfest, my mind immediately goes to the food: platters of sausages, giant pretzels, and of course, these juicy Frikadellen. I’ve had them in noisy beer halls where the music is loud and the beer is flowing, and in quiet little pubs where they’re served simply with potatoes and gravy. That’s the beauty of this dish, it’s just as at home on a festival table as it is on a family dinner plate. And in my kitchen, Frikadellen are one of those recipes I reach for when I want something hearty, authentic, and a little bit nostalgic.
Ingredients
- Ground beef – Use 80/20 ground beef for this as you want a bit of fat to keep the patties juicy and moist.
- Ground pork – I look for lean ground pork which is already fattier than lean ground beef.
- White bread – Crusty bread is my favorite, but sandwich bread works too.
- Milk
- Onion – You want about ½ cup of grated onion and all that onion juice. Yes, it’s a pain to grate the onion but if you don’t you’ll have big chunks of uncooked onion in your patties.
- Egg
- Fresh parsley
- German mustard – Or Dijon if you don’t have German mustard.
- Dried marjoram – This might be a bit tough to find. Marjoram is a leafy herb that’s used a lot in German cooking. Skip it if you can’t find it.
- Salt
- Black pepper
- Smoked paprika – I use sweet smoked paprika in this recipe.
- Cooking oil – To get your patties browning in the skillet.
How to Make Frikadellen – German Meat Patties
Scroll down for the full recipe card with exact measurements and printable instructions.
Soak the bread in the milk until soft, then crumble or chop it fine so it looks like soggy breadcrumbs. I like to use a shallow prep bowl here so the bread soaks evenly and is easy to break down.
Combine the ground beef, ground pork, onion, egg, parsley, mustard, marjoram, salt, pepper, and paprika in a large mixing bowl. Add the soaked bread. A bowl with a grippy base keeps it steady while you’re working.
Mix gently by hand until evenly incorporated. If the mixture feels too loose, sprinkle in breadcrumbs a little at a time until it holds together. A silicone spatula is handy for scraping down the sides, but I always finish mixing with my hands for better control.
Shape into 6 meatballs, about 4.5–5 ounces each, then flatten them slightly. A kitchen scale is the best way to portion them evenly so they cook at the same rate.
Heat the oil in a cast iron skillet over medium heat. Cast iron gives you steady heat and a gorgeous crust, but a heavy-bottom stainless pan works too.
Fry the patties for 4–5 minutes per side until golden brown and cooked through. If they brown too quickly, lower the heat and cover. A fish spatula makes flipping easy without breaking the patties.
Serve and enjoy!
Chef Jenn’s Tips
- Grating the onion ensures the flavor blends in smoothly without big chunks.
- Letting the bread soak fully before squeezing helps keep the patties moist and tender.
- Don’t overwork the meat mixture, light mixing makes juicier patties.
- Try butter instead of oil for an extra-rich flavor and a beautiful golden crust.
Recommendation
Make It A Meal
Pair Frikadellen, German meat patties, with creamy German potato salad, simple boiled potatoes with gravy, or a crisp cucumber salad. For a casual lunch, tuck one into a crusty roll with mustard and pickles.
Storage
Leftover patties keep well in the fridge for up to 3 days. They also freeze beautifully: cool completely, wrap individually, and store for up to 2 months. Reheat gently in a skillet or oven to keep them juicy.
Frikadellen – German Meat Patties
Ingredients
- 1 lb ground beef
- 8 oz ground pork
- 2 slices white bread
- ¼ cup milk
- 1 medium onion grated
- 1 egg
- 2 tablespoons fresh parsley chopped
- 1 tablespoon German mustard
- 2 teaspoons dried marjoram
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 3 tablespoons cooking oil for frying
Instructions
- Soak the bread in the milk until soft, then crumble it up or chop it fine. It should look like soggy breadcrumbs.
- Combine the ground beef, ground pork, onion, egg, parsley, mustard, marjoram, salt, pepper, and paprika in a large mixing bowl. Add the soaked bread.
- Mix gently by hand until evenly incorporated. If too loose, add breadcrumbs a little at a time until it holds together.
- Shape into 6 meatballs, about 4.5-5 ounces each, then flatten them slightly.
- Heat the oil or in a large skillet over medium heat.
- Fry the patties for 4–5 minutes per side until golden brown and cooked through. Lower the heat and cover if they brown too quickly.
- Serve and enjoy!
Notes
Chef Jenn’s Tips
- Grating the onion ensures the flavor blends in smoothly without big chunks.
- Letting the bread soak fully before squeezing helps keep the patties moist and tender.
- Don’t overwork the meat mixture, light mixing makes juicier patties.
- Try butter instead of oil for an extra-rich flavor and a beautiful golden crust.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.