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Traditional German Frikadellen, pan-fried meat patties, served with sides.

Frikadellen

Traditional German Frikadellen are comforting pan-fried meat patties made from a mixture of ground meats, spices, and soaked bread, resulting in juicy and flavorful patties that are perfect for any meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 patties
Course: Dinner, Main Course
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 500 grams Ground meat (beef and pork mix) A mix of beef and pork for the best flavor.
  • 1 small onion, finely chopped
  • 1 clove garlic, optional Adds extra flavor.
  • 1 roll stale bread, soaked in milk or water Helps keep the patties tender; squeeze out excess liquid.
  • 1 large egg
  • 2 teaspoons Mustard
  • to taste Salt and black pepper
  • 1 teaspoon sweet paprika, optional Recommended for added flavor.
  • optional Chopped parsley If available, for garnishing and flavor.
  • as needed Oil or a mix of oil and butter for frying

Method
 

Preparation
  1. Soak the stale bread in a splash of milk or water for about a minute, then squeeze it well so it's damp but not dripping.
  2. In a bowl, combine the ground meat, chopped onion, egg, squeezed bread, mustard, salt, pepper, and any optional ingredients like paprika and parsley. Mix with your hands until well combined.
  3. Shape the mixture into patties, about palm-sized and a bit thick for juiciness. Aim for 6 to 8 patties depending on the amount of meat used.
Cooking
  1. Heat a skillet over medium heat and add oil. Once the oil is shiny, place the patties in the skillet without crowding.
  2. Cook the patties for a few minutes on one side until they develop a deep brown crust, then flip and cook until they are done. For thicker patties, lower the heat after flipping to ensure they cook through without burning.

Notes

If patties fall apart, ensure the mixture isn't too wet and that the bread is squeezed sufficiently. If too dry, adjust the cooking heat and consider using fatty meat. Serve with potatoes, cucumber salad, or gravy. Frikadellen are great cold the next day.