Top Ten Normal German Dinners to Make at Home

German dinners range from a simple evening meal of bread and cheese to hearty hot dishes with potatoes, vegetables, or dumplings. Here are ten familiar options, plus a full recipe for Frikadellen—pan-fried German meat patties that are easy to pair with everyday sides.

Ingredients

1 lb (454 g) ground beef and pork, ideally a half-and-half mix
1 stale white bread roll, about 2 oz (55 g), or 1 cup (60 g) soft white breadcrumbs
⅓ cup (80 ml) milk
1 small onion, about 2½ oz (70 g), very finely chopped
1 large egg, about 1¾ oz (50 g)
1 tbsp (15 g) German mustard or Dijon mustard
1 tbsp (4 g) finely chopped fresh parsley
1 tsp (5 g) fine salt
½ tsp (1 g) ground black pepper
¼ tsp (0.5 g) dried marjoram, optional
2 tbsp (30 ml) neutral oil, such as canola or sunflower oil, for frying

Instructions

Tear the bread roll into small pieces and place them in a bowl. Pour over the milk and leave for 5 minutes, until the bread is soft. If you are using breadcrumbs instead, stir them with the milk and let them stand until they absorb most of the liquid.
Put the ground meat in a large bowl. Add the softened bread, chopped onion, egg, mustard, parsley, salt, pepper, and marjoram if using. Mix gently with clean hands or a fork just until the ingredients are evenly combined. Avoid kneading the mixture; working it too much can make the patties dense.
Divide the mixture into 8 equal portions, about 3 oz (85 g) each. With damp hands, shape each portion into a patty roughly 3 inches (7.5 cm) across and ¾ inch (2 cm) thick. Press a slight dip into the center of each patty so it cooks more evenly. Set them on a plate while you heat the pan.
Heat the oil in a large skillet over medium heat. When the oil shimmers, add the patties in a single layer, leaving room between them. Cook in batches if needed; crowding the pan makes it harder to brown them well. Fry for about 4 to 5 minutes on the first side, then turn carefully and cook the second side for another 4 to 5 minutes.
Check the center of a patty with a food thermometer, inserting it from the side. Because these patties contain ground meat, the USDA FSIS safe minimum internal temperature is 160°F (71°C). If they have browned before reaching that temperature, lower the heat and continue cooking, turning as needed. Transfer cooked patties to a clean plate and repeat with the remaining mixture.
Let the patties stand for 2 minutes before serving. If you cook in batches, keep the first batch warm in a low oven while the second batch cooks, and check that the patties remain hot throughout.

Tips

Use the right bread texture. A day-old Brötchen, or German bread roll, is traditional in many Frikadellen recipes because it softens while helping bind the meat. If you cannot find one, use plain white sandwich bread with the crusts removed, or the measured breadcrumbs above. Breadcrumbs make the texture a little more uniform and less bready.
Keep the mixture tender. Mix only until combined and shape with damp hands. If the mixture feels very loose, chill it for 10 minutes before shaping; avoid adding a large amount of flour or breadcrumbs, which can make the patties dry.
Brown without burning. Medium heat gives the patties time to cook through as their surfaces turn golden. If the pan smokes or the outside darkens quickly, turn the heat down. Add a small splash of oil between batches if the skillet looks dry.
Adjust the seasoning carefully. Mustard and marjoram are common flavorings, but families and regions vary. If you want to check the seasoning before shaping all the patties, cook a teaspoon-sized portion of the mixture until it is fully done, then taste it. Do not taste the raw mixture.

Serving Suggestions

Frikadellen are flexible enough for a weeknight plate: serve two patties per person with boiled or mashed potatoes and a green vegetable, or tuck one into a crusty roll with mustard. Cucumber salad, braised red cabbage, peas, green beans, and a spoonful of gravy are also good accompaniments. German dinners vary by household and region, so a hot meat-and-potato meal is only one familiar pattern; Abendbrot, a cold evening meal, is equally recognizable.

For a useful tour of ten familiar German dinner choices, try these:

Frikadellen with potatoes: Pan-fried meat patties with boiled potatoes, salad, or vegetables. This is the recipe on this page.
Abendbrot: Slices of rye or mixed-grain bread served with cheese, cold cuts, sliced cucumber, radishes, and mustard. It is a practical cold supper, not a cooked entrée.
Bratwurst with sauerkraut: Pan-fried or grilled sausages with sauerkraut and potatoes. Check package directions for raw sausages and cook them through.
Schnitzel with potato salad: A breaded cutlet served with a tangy or creamy potato salad. Pork and veal versions are common, and recipes differ from place to place.
Kartoffelsuppe: Potato soup, often made with vegetables such as carrots and leeks; some versions include sausage, while others are meat-free.
Käsespätzle: Soft egg noodles layered or tossed with cheese and often topped with browned onions. It is especially associated with southern Germany and neighboring Alpine regions.
Maultaschen: Filled pasta parcels from Swabia, served in broth or browned in a pan with onions. Fillings vary, and meat-free versions are also made.
Königsberger Klopse: Meatballs served in a creamy caper sauce, traditionally accompanied by potatoes. The sauce’s briny, sharp flavor sets this dish apart.
Sauerbraten: A pot roast marinated before slow cooking, commonly served with gravy, red cabbage, and dumplings. It takes more planning than a quick weekday dinner.
Eintopf: A one-pot stew of vegetables, potatoes, beans, or lentils, sometimes with sausage or other meat. The word describes a broad family of filling meals rather than one fixed recipe.

Variations

For a lighter-tasting patty, use all ground beef or all ground pork instead of a half-and-half blend; the flavor and fat level will change, so avoid very lean meat if you want a juicy result. Ground turkey can also be used, but it is a poultry product and must reach 165°F (74°C), rather than the ground-meat temperature listed for this recipe. Check it with a food thermometer.

For a simple meat-free dinner inspired by German home cooking, make Käsespätzle or a vegetable-and-lentil Eintopf instead of trying to turn this meat mixture into a vegetarian patty. If you want to vary the Frikadellen seasoning, add a little extra mustard or parsley, but keep the salt moderate if serving them with salty sides such as sauerkraut or cured meats.

You can also make smaller patties for rolls or lunchboxes, or larger ones for a plated dinner. Keep them a similar thickness so they cook at roughly the same rate. If the mixture is prepared ahead, cover and refrigerate it promptly, then shape and cook it within a day; do not leave raw ground meat sitting out while preparing side dishes.

Storage and Reheating

Refrigerate cooked Frikadellen within 2 hours of cooking, in a shallow airtight container. They keep for 3 to 4 days in a refrigerator set at 40°F (4°C) or colder. Store the patties separately from wet salads or sauces when possible, so they do not become soggy.

To reheat, warm patties in a covered skillet over low heat with a tablespoon of water, or microwave them in short intervals, turning once. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. They can also be frozen in a sealed freezer-safe container for about 2 to 3 months for best quality; thaw overnight in the refrigerator before reheating. Do not use a slow cooker to reheat them.

Frequently Asked Questions

What does Frikadellen mean?
Frikadellen are German-style pan-fried meat patties, also known by regional or household names such as Buletten and Fleischpflanzerl. Their exact seasoning and proportions vary, so there is no single version used everywhere.

Can I make the mixture ahead?
Yes. Cover the mixed raw meat mixture and refrigerate it promptly for up to 24 hours, then shape and cook it. Keep it cold while you work, and wash hands and surfaces that touched raw meat before handling cooked food.

Why are my patties falling apart?
The bread may not have absorbed enough milk, or the patties may have been turned before the first side formed a crust. Let the bread soften fully, mix until the ingredients hold together, and turn the patties gently with a wide spatula.

Can I bake Frikadellen instead of frying them?
Yes, though they will have less skillet browning. Arrange the patties on a lightly oiled, rimmed baking sheet and bake at 400°F (200°C), turning once, until the centers reach 160°F (71°C). Timing depends on their thickness, so use a thermometer rather than relying only on the clock.

What can I use instead of German mustard?
Dijon mustard is an easy substitute and gives a similar sharpness. A mild yellow mustard works too, but it has a softer flavor. If you cannot find marjoram, simply leave it out; the patties will still be flavorful.

Are German dinners usually hot meals?
There is no single rule. Many households eat a hot meal at midday and a lighter Abendbrot in the evening, while others serve a cooked dinner at night. Work schedules, region, season, and family preference all influence what appears on the table.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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