Description
Authentic German Frikadellen are juicy, pan‑fried meat patties (often called “German hamburgers”) made with ground meat, soaked bread, onions, and spices. They’re crispy on the outside, tender inside, and perfect hot or cold—served with mustard, potatoes, or salad.
Ingredients
- 250 g ground beef
- 250 g ground pork (or use 500 g ground meat total — beef, pork or a mix)
- 1 medium onion, finely chopped or sautéed
- 1 stale bread roll or 2 slices stale white bread (soaked in water or milk)
- 1 large egg
- 1–2 teaspoons mustard (German/Dijon style)
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon paprika (optional)
- Salt and freshly ground black pepper, to taste
- Oil or clarified butter (for frying)
Instructions
- Soak the bread roll (or bread) in water or milk until soft — about 5–10 minutes. Squeeze out excess liquid and crumble into a mixing bowl. :contentReference[oaicite:0]{index=0}
- If using raw onion, sauté chopped onion until translucent, then let it cool slightly. (Some recipes add raw onion directly, but sautéing helps soften flavor.) :contentReference[oaicite:1]{index=1}
- In the bowl with the bread, add ground beef and pork (or your meat choice), sautéed onion, egg, mustard, parsley, paprika (if using), salt, and pepper. Mix gently but thoroughly — avoid overworking meat to keep patties tender. :contentReference[oaicite:2]{index=2}
- Divide mixture into even portions and shape into flattened patties (about the size of your palm). Wetting your hands slightly can help prevent sticking. :contentReference[oaicite:3]{index=3}
- Heat a large skillet over medium‑heat and add oil or clarified butter. Fry patties for about 5–6 minutes per side (depending on thickness) until sides are golden brown and center is cooked through. Internal temperature should reach ≥ 160 °F (≈ 70 °C). :contentReference[oaicite:4]{index=4}
- Optionally, let patties rest a few minutes before serving. Serve hot with mustard, potatoes, sauerkraut, a side salad, or in a bread roll. Frikadellen are also delicious cold — ideal for sandwiches. :contentReference[oaicite:5]{index=5}
Notes
- You can use all‑beef or all‑pork if you prefer, but a 50/50 beef‑pork mix gives the most traditional texture and flavor. :contentReference[oaicite:6]{index=6}
- If you don’t have a stale roll, substitute with white bread slices — soak and squeeze them just the same. :contentReference[oaicite:7]{index=7}
- For extra flavor, some versions include a tiny pinch of nutmeg or mace (traditional German spices), though paprika is most common today. :contentReference[oaicite:8]{index=8}
- Don’t over‑mix the meat mixture — gentle mixing preserves juiciness. :contentReference[oaicite:9]{index=9}
- Frikadellen fry best when the pan isn’t overcrowded — do in batches if necessary to get a good crust. :contentReference[oaicite:10]{index=10}
- They reheat well — gently warm in a skillet or oven. They’re also great cold, making them ideal for sandwiches or packed lunches. :contentReference[oaicite:11]{index=11}
Nutrition
- Serving Size: 1 patty
- Calories: 260
- Sugar: 2g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 65mg
