Frikadellen - German Meat Patties
Frikadellen are hearty German meat patties made from a mix of beef and pork with herbs, spices, and soaked bread. Juicy and flavorful, they’re just as delicious hot with potatoes as they are cold in a sandwich the next day.
Servings: 6 patties
Calories: 403kcal
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
Calories: 403kcal | Carbohydrates: 7g | Protein: 22g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 543mg | Potassium: 396mg | Fiber: 1g | Sugar: 2g | Vitamin A: 341IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 2mg