Frikadellen
Juicy, pan-fried German-style meat patties with a golden-brown crust and tender interior. Made with a blend of ground beef and pork, soaked bread, and simple seasonings, these versatile patties are a beloved comfort food served hot or cold with mustard and crusty bread.
For 4 servings
- prep · ~5 min
Soak the bread and prep the aromatics.
1.Tear bread slices into small pieces and place in a small bowl with 2 tbsp water. Let soak until soft (5 min).2.Finely mince the onion and garlic. Chop the parsley.3.Squeeze excess water from the soaked bread until it holds together but is not dripping.TIPDay-old bread works best — fresh bread can get gummy. Squeeze thoroughly so the patties don't fall apart. - saute · ~5 min
Sauté the onion and garlic.
1.Heat 1 tbsp oil in a small pan over medium heat.2.Add minced onion and cook until translucent and just beginning to color (3-4 min).3.Add garlic and sauté until fragrant (30 sec). Remove from heat and let cool slightly.TIPCooling the onion mixture prevents the egg from scrambling when mixed into the meat. - mix · ~5 min
Combine the meat mixture.
1.In a large bowl, add ground beef, ground pork, soaked bread, sautéed onion and garlic, egg, parsley, mustard, salt, pepper, paprika, and marjoram.2.Mix with your hands until just combined — do not overwork.3.Divide mixture into 8 equal portions and shape into oval patties about 1 inch thick.TIPMix lightly — overworking makes tough Frikadellen. Keep your hands wet to prevent sticking while shaping. - fry · ~11 min
Pan-fry the Frikadellen.
1.Heat remaining 2 tbsp oil in a large skillet over medium heat.2.Place patties in the pan without crowding (work in batches if needed).3.Cook until deeply golden-brown on the first side (4-5 min). Flip and cook second side (4-5 min).4.Reduce heat to low, add butter to the pan, and baste patties for 1 minute.TIPWatch the heat — medium is the sweet spot. Too high burns the outside before the inside cooks; too low steams them instead of searing. - rest · ~3 min
Rest the patties before serving.
Transfer Frikadellen to a plate and let rest 3 minutes. Serve hot with German mustard, crusty bread, or alongside potato salad.
TIPResting lets juices redistribute. Frikadellen are also excellent cold for packed lunches.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use 80/20 beef and pork blend for the juiciest, tender Frikadellen without drying out.
- 2Soak day-old bread in water, not milk, to keep the patties light and authentic German-style.
- 3Sauté the onion and garlic first, then cool completely before mixing to avoid scrambling the egg.
- 4Wet your hands with cold water while shaping patties to prevent sticking and ensure smooth ovals.
- 5Don't overcrowd the pan; fry in batches to get a deep golden-brown crust instead of steaming.
- 6Rest cooked patties for 3 minutes to redistribute juices—this makes them tender, not dry.
Adapt it for your goals.
Turkey Frikadellen
Replace beef and pork with equal parts ground turkey for a leaner version. Add 1 more tablespoon oil or an extra egg to compensate for lower fat content.
Herb & LemonHerb & Lemon
Add 1 tablespoon fresh chopped dill and 1 teaspoon lemon zest for a brighter, summer-friendly version. Serve with a dollop of yogurt sauce.
Keto/Low CarbKeto/Low-Carb
Swap the bread for 2 tablespoons almond flour or crushed pork rinds. The patties will be a bit denser but still flavorful and low in carbs.
Why this is on our healthy list.
High-Quality Complete Protein
The blend of beef and pork provides all essential amino acids, supporting muscle maintenance and repair.
Rich in Iron and Zinc
Red meat and pork are excellent sources of heme iron and zinc, which support healthy blood and immune function.
Contains Antioxidants from Parsley
Fresh parsley adds vitamins A, C, and K, along with anti-inflammatory compounds like luteolin.
Frequently asked questions
The mixture may be too wet — make sure you squeeze excess water from the soaked bread thoroughly. Also, handle the patties gently and let them set for 10 minutes in the fridge before frying.
