Authentic German Frikadellen (also called Buletten or Fleischpflanzerl depending on the region) are traditional German meat patties that are beloved throughout the country as a classic home-cooked meal. Unlike American hamburger patties, Frikadellen are seasoned with onions, mustard, and herbs, bound with soaked bread rolls or breadcrumbs, and enriched with eggs to create patties that are incredibly juicy, flavorful, and have a tender interior with a golden, crispy crust. They’re typically made with a mixture of ground pork and beef, though variations exist across different regions. Frikadellen are versatile and can be served hot as a main dish with potatoes and vegetables, or cold in sandwiches or as part of a picnic spread. They’re the ultimate German comfort food that’s been passed down through generations, with nearly every German family having their own cherished recipe. Once you taste these properly seasoned, perfectly cooked patties, you’ll understand why they’re so beloved.
Serving Quantity: 8 large Frikadellen (serves 4 to 6)
Cooking Time: 40 minutes (plus 30 minutes resting time)
1. Ingredients
- 1 pound ground beef (80/20 blend)
- 1 pound ground pork
- 2 old bread rolls or 1 cup breadcrumbs
- 1/2 cup whole milk
- 1 large onion, finely diced
- 2 large eggs
- 2 tablespoons Dijon or German mustard
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried marjoram (essential for authentic flavor)
- 1/4 teaspoon ground nutmeg
- 2 tablespoons fresh parsley, finely chopped
- 3 tablespoons vegetable oil or clarified butter for frying
- Lemon wedges for serving (optional)
2. Nutrition Information Per Frikadelle
- Calories: 385
- Protein: 28g
- Carbohydrates: 12g
- Fat: 25g
- Fiber: 1g
- Sodium: 480mg
3. Prepare the Bread Mixture
If using old bread rolls, tear them into small pieces and place in a bowl. If using breadcrumbs, place them in a bowl. Pour the milk over the bread and let it soak for about 10 minutes until the bread is completely saturated and soft. This mixture, called a panade, is essential for keeping the Frikadellen moist and tender. After soaking, squeeze out excess milk and break up the bread with your fingers until it’s a fine, paste-like consistency with no large chunks.
4. Prepare the Onion
Finely dice the onion into very small pieces, about an eighth of an inch or smaller. The finer you dice it, the better it will distribute throughout the meat mixture. Some German cooks prefer to grate the onion on a box grater for an even finer texture that virtually disappears into the meat. You can also sauté the onion in a little butter until soft and translucent before adding it to the mixture, which creates a sweeter, mellower onion flavor.
5. Mix the Meat Base
In a large mixing bowl, combine the ground beef and ground pork. The combination of beef and pork is traditional and creates the best flavor and texture. Beef provides meaty flavor while pork adds fat and juiciness. Using your hands or a wooden spoon, mix the meats together gently until just combined. Don’t overmix at this stage.
6. Add All Ingredients
Add the soaked and squeezed bread, diced onion, eggs, mustard, minced garlic, salt, black pepper, marjoram, nutmeg, and chopped parsley to the meat mixture. The marjoram is essential for authentic German flavor – don’t skip it or substitute with oregano as the flavor is quite different. Nutmeg adds warmth and depth that’s characteristic of German cooking.
7. Mix Thoroughly
Using your hands, mix all the ingredients together thoroughly but gently. You want everything evenly distributed throughout the mixture, but overworking the meat makes the patties tough and dense. Mix just until no streaks of ingredients remain and the mixture looks uniform. The texture should be somewhat sticky and hold together easily when pressed.
8. Test the Seasoning
Since the mixture contains raw meat, you can’t taste it directly. Instead, take a small portion, about a tablespoon, and cook it in a small skillet until cooked through. Taste this cooked sample and adjust the seasoning in the raw mixture if needed. This is the time to add more salt, pepper, mustard, or spices before shaping all the patties.
9. Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes, or up to several hours. Chilling is important because it allows the bread to absorb moisture evenly, firms up the fat which makes shaping easier, and allows the flavors to meld together. Cold mixture is much easier to shape and the patties hold together better during cooking.
10. Shape the Frikadellen
Remove the mixture from the refrigerator. Wet your hands with cold water to prevent sticking. Take about half a cup of the mixture for each Frikadelle and shape it into an oval or round patty. Traditional Frikadellen are oval-shaped and somewhat thick, about three-quarters to one inch thick. Flatten them slightly but keep them fairly thick – they should not be thin like hamburgers. Make them as uniform in size as possible so they cook evenly.
11. Smooth the Surface
After shaping each patty, wet your hands again and gently smooth the surface of each Frikadelle, removing any cracks or rough spots. The surface should be smooth and even. This creates a better crust when cooking and prevents them from breaking apart. Place the shaped patties on a plate or tray.
12. Heat the Pan
Heat a large, heavy-bottomed skillet over medium heat. Add 2 tablespoons of vegetable oil or clarified butter. The pan should be large enough to hold 3 to 4 Frikadellen without crowding. Work in batches if necessary. The oil should be hot but not smoking – if you drop in a tiny piece of the meat mixture, it should sizzle immediately.
13. Fry the First Side
Carefully place the Frikadellen in the hot pan, leaving space between each one. Don’t crowd them or they’ll steam rather than fry. Cook undisturbed for about 5 to 6 minutes on the first side over medium heat. Resist the urge to move them or press down on them with a spatula, which squeezes out the juices. They should develop a deep golden-brown, crispy crust on the bottom.
14. Flip Carefully
Using a wide spatula, carefully flip each Frikadelle. They should release easily from the pan when properly browned. If they stick, they’re not ready to flip yet. Cook the second side for another 5 to 6 minutes until equally golden brown and crispy.
15. Check for Doneness
The Frikadellen are done when they’re golden brown on both sides and cooked through to the center. The internal temperature should reach 160 degrees Fahrenheit. You can cut into one to check – the center should be cooked through with no pink remaining, and the juices should run clear, not pink. If they’re browning too quickly before cooking through, reduce the heat slightly and cover the pan for the last few minutes.
16. Drain and Rest
Transfer the cooked Frikadellen to a plate lined with paper towels to drain excess oil. Let them rest for about 5 minutes before serving. This allows the juices to redistribute throughout the patty. Add more oil to the pan if needed and cook the remaining patties in batches.
17. Serve Hot
Serve the Frikadellen hot as a main dish. Traditional German accompaniments include boiled potatoes, mashed potatoes, potato salad, sauerkraut, red cabbage, green beans, or a simple mixed salad. A squeeze of lemon juice over the top adds brightness. Mustard on the side is also traditional.
18. Alternative Serving Method
Frikadellen are also delicious served cold. Let them cool completely, then refrigerate. They’re perfect in sandwiches on crusty bread rolls with mustard, pickles, and lettuce. Cold Frikadellen are popular for picnics, packed lunches, or as a snack.
19. Tips for Success
The combination of beef and pork is traditional and creates the best flavor and texture. All beef makes drier, less juicy Frikadellen. All pork can be too rich. The 50/50 mix is ideal, but you can adjust to 60/40 beef to pork if you prefer. Old, stale bread rolls work best for the panade as they absorb liquid better than fresh bread. If using fresh rolls, lightly toast them first. Day-old crusty bread can also be used. The panade is what keeps Frikadellen moist and tender. Don’t skip this step or use insufficient bread. The soaked bread holds moisture and prevents the meat from becoming dense and dry. Marjoram is the signature spice in authentic German Frikadellen. It has a slightly sweet, pine-like flavor that’s distinctly German. Don’t substitute with oregano, which tastes completely different. If you can’t find marjoram, the Frikadellen will still be good but not authentically flavored. Mustard adds tanginess and helps bind the mixture. Dijon or German mustard are both traditional. Yellow American mustard doesn’t provide the same flavor profile. Some German recipes include a splash of sparkling water in the meat mixture, which is said to make the Frikadellen lighter and fluffier. This is optional but worth trying. Grating the onion instead of dicing it creates a smoother texture and distributes onion flavor more evenly. It also releases more onion juice which adds moisture. The choice between diced and grated is personal preference. Don’t make the patties too thin or they’ll dry out. Traditional Frikadellen are fairly thick and substantial. Three-quarters of an inch is minimum. Medium heat is crucial for Frikadellen. Too high and they’ll burn on the outside before cooking through. Too low and they’ll be greasy and won’t develop a proper crust. Clarified butter (ghee) creates the most authentic flavor for frying, but vegetable oil works well too. Regular butter burns at the temperatures needed for proper browning. Let the first side develop a proper crust before flipping. If you flip too early, the Frikadellen will stick and potentially break apart. Be patient and wait for that golden-brown color. Pressing down on the patties while they cook squeezes out all the juices and makes them dry. Never press down with a spatula. Just let them cook undisturbed. Different regions in Germany have different names and slight variations. In Berlin they’re called Buletten, in Bavaria they’re Fleischpflanzerl, and in Hamburg they’re Frikadellen. The basic concept is the same. Some regional variations include adding capers, anchovies, or soaked rolls without squeezing out the milk. Each family has their own traditions. Leftover Frikadellen can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently in a skillet or oven. Don’t microwave as they become rubbery. You can also bake Frikadellen in a 375 degree oven for about 25 to 30 minutes, flipping halfway through. This is less traditional but creates less mess and uses less oil. For a lighter version, you can use ground turkey or chicken, though the flavor and texture will be quite different from traditional Frikadellen. Add extra moisture like a bit of olive oil if using lean poultry. Frikadellen are perfect for meal prep. Make a large batch, cook them all, and refrigerate or freeze. They reheat well and are convenient for quick meals throughout the week. Serve them in many ways: as a main dish with sides, in sandwiches, crumbled over salads, or even as an appetizer with mustard for dipping. In Germany, Frikadellen are comfort food that evokes home and childhood. Many Germans have strong memories of their grandmother’s or mother’s special recipe and technique.
