German Frikadellen Recipe

 German Frikadellen are the ultimate comfort food from Germany - hearty, flavorful meatballs that are pan-fried to golden perfection and beloved by families across the country. These aren't your typical meatballs served with pasta sauce. Instead, Frikadellen are substantial, well-seasoned patties made with a mixture of ground beef and pork, enriched with soaked bread rolls and finely diced onions for incredible moisture and flavor. The secret to authentic Frikadellen lies in the perfect balance of meats, the addition of soaked bread for tenderness, and the traditional German seasonings that make each bite satisfying and delicious. They're versatile enough to serve as a main course with potatoes and vegetables, or enjoyed cold the next day on crusty bread.

Serves: 4-6 people (makes about 12 medium Frikadellen)

What You'll Need

For the Meat Mixture:

• 1 pound ground beef (80/20 mix)
• 1/2 pound ground pork
• 2 stale bread rolls or 4 slices of day-old white bread
• 1/2 cup warm milk
• 1 large onion, very finely diced
• 2 large eggs
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped

For Seasoning:

• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon sweet paprika
• 1/4 teaspoon nutmeg
• 1/4 teaspoon marjoram (or dried herbs)

For Cooking:

• 3-4 tablespoons vegetable oil or lard
• 2 tablespoons butter

Preparing the Bread Base

Begin by tearing the stale bread rolls or bread slices into small pieces and placing them in a bowl. Pour the warm milk over the bread and let it soak for about 10 minutes until the bread is completely soft and has absorbed all the milk.

Once soaked, squeeze the bread gently with your hands to remove excess milk, but don't squeeze it completely dry. The bread should be moist but not dripping. This soaked bread is crucial for keeping your Frikadellen tender and juicy.

Creating the Flavor Foundation

Heat a small amount of oil in a pan and gently cook the finely diced onion over medium-low heat for about 5 minutes until soft and translucent. You want the onion to be sweet and tender, not browned. Let the cooked onion cool completely before adding it to your meat mixture.

This step of cooking the onion first ensures it won't be crunchy in your finished Frikadellen and adds a deeper, sweeter flavor to the meat.

Mixing the Meat

In a large mixing bowl, combine the ground beef and ground pork. Add the cooled cooked onions, the soaked bread (squeezed of excess milk), beaten eggs, minced garlic, and chopped fresh parsley.

Season the mixture with salt, black pepper, sweet paprika, nutmeg, and marjoram. These traditional German seasonings give Frikadellen their distinctive flavor that sets them apart from other meatballs.

The Art of Mixing

Using your hands, gently mix all ingredients together until just combined. Don't overmix the meat, as this will make your Frikadellen tough and dense. Mix just until everything is evenly distributed and the mixture holds together when you squeeze it.

The mixture should feel moist and slightly sticky. If it seems too wet, you can add a tablespoon of breadcrumbs. If it's too dry, add a small splash of milk.

Shaping Your Frikadellen

With wet hands, form the meat mixture into oval-shaped patties about the size of your palm. Traditional Frikadellen are flatter and more oval than round meatballs, roughly 3-4 inches long and about 3/4 inch thick.

Wetting your hands prevents the meat from sticking and helps create smooth, even patties. Place the shaped Frikadellen on a plate and let them rest for about 10 minutes before cooking.

Pan-Frying to Perfection

Heat the vegetable oil and butter in a large, heavy skillet over medium heat. The combination of oil and butter prevents burning while adding rich flavor. The pan should be hot enough that a small piece of the meat mixture sizzles when added.

Carefully place the Frikadellen in the pan, making sure not to overcrowd them. You may need to cook them in batches. Cook for about 4-5 minutes on the first side until golden brown and crispy.

Flipping and Finishing

Flip the Frikadellen carefully using a spatula and cook for another 4-5 minutes on the other side. The internal temperature should reach 160°F (71°C) to ensure they're fully cooked through.

The finished Frikadellen should be golden brown on both sides with a crispy exterior and juicy interior. If they seem to be browning too quickly, lower the heat slightly.

Traditional Serving Style

Serve your freshly cooked Frikadellen immediately while they're hot. Traditional accompaniments include boiled potatoes with parsley, German potato salad, sauerkraut, or red cabbage. A dollop of mustard or a simple pan gravy made from the drippings completes the authentic experience.

Many German families also enjoy Frikadellen cold the next day, sliced and served on dark bread with pickles and mustard for a hearty sandwich.

Making the Perfect Pan Gravy

After cooking your Frikadellen, don't waste those delicious browned bits in the pan. Add a tablespoon of flour to the drippings and cook for a minute, then slowly whisk in beef broth or water to create a simple, flavorful gravy that pairs perfectly with the meatballs.

Storage and Reheating

Cooked Frikadellen can be stored in the refrigerator for up to 3 days and actually improve in flavor as they sit. They can be reheated gently in the oven at 300°F or enjoyed cold. They also freeze well for up to 3 months when wrapped properly.

Tips for Success

The key to tender Frikadellen is not to overwork the meat mixture and to maintain moderate heat while cooking. If your first batch seems dry, add a bit more soaked bread to the remaining mixture. For extra flavor, some cooks add a small amount of grated cheese or a dash of Worcestershire sauce to the meat mixture.

Using a combination of beef and pork is traditional and provides the best flavor and texture, but you can adjust the ratio based on your preferences or use all beef if pork isn't available.