Description
Authentic German Frikadellen are flavorful, pan-fried meat patties made with a blend of ground beef and pork, infused with aromatic herbs and spices, and bound with soaked bread and egg. These juicy and golden-brown patties are a beloved traditional German dish perfect as a hearty main accompanied by classic sides like potato salad or sauerkraut.
Ingredients
Scale
Meat Mixture
- 500 g ground beef
- 200 g ground pork
- 1 medium-sized onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons chopped parsley
Bread Soaking
- 1 day-old bread roll or 2 slices white bread
- 100 ml milk
Binding and Seasoning
- 1 egg
- 1 tablespoon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried marjoram (optional)
- 4 – 5 tablespoons breadcrumbs
For Frying
- 2 – 3 tablespoons vegetable oil
Instructions
- Soak the bread: Soak the bread roll or white bread in milk until softened, then drain and squeeze out excess milk carefully to avoid excess moisture in the mixture.
- Combine meats: In a large mixing bowl, combine the ground beef and ground pork evenly to create a balanced meat mixture.
- Add aromatics and seasonings: Add the soaked bread, finely chopped onion, minced garlic, egg, mustard, salt, black pepper, paprika, dried marjoram (if using), and chopped parsley to the meat mixture.
- Mix thoroughly: Using clean hands, mix all ingredients thoroughly to ensure consistent distribution of flavors and binding agents.
- Add breadcrumbs gradually: Gradually fold in breadcrumbs until the mixture reaches a firm but moist consistency suitable for shaping into patties.
- Shape patties: Form the mixture into palm-sized patties approximately 2 cm thick, ensuring even thickness for uniform cooking.
- Heat oil: In a large skillet, heat vegetable oil over medium heat until hot but not smoking.
- Cook patties in batches: Place patties in the hot oil without overcrowding the pan to allow even browning on each side.
- Fry until golden brown: Fry the Frikadellen for about 5-6 minutes per side until they are deeply golden and cooked through inside.
- Drain excess oil: Remove patties from the skillet and transfer to paper towels to drain any excess oil.
- Serve hot: Serve the Frikadellen warm with traditional sides like potato salad, sauerkraut, or crusty fresh bread.
Notes
- Day-old bread works best for soaking as it absorbs milk better without becoming too soggy.
- If the mixture feels too wet, add a little more breadcrumbs gradually.
- Marjoram is optional but adds an authentic German flavor.
- Make sure the oil is hot enough before frying to prevent patties from absorbing too much oil.
- Frikadellen can also be cooked in an oven at 190°C (375°F) for about 20-25 minutes as a healthier alternative, turning halfway through.