Frikadellen are German-style pan-fried meat patties, usually made with ground meat, softened bread, onion, and seasonings, then served hot with potatoes, vegetables, or bread. Recipes vary from household to household; this version uses all ground beef for a savory, tender patty with mustard and marjoram.
Ingredients
- 2 slices soft white bread, about 2 oz (60 g), crusts removed if very firm
- ⅓ cup (80 ml) milk
- 1½ lb (680 g) ground beef, preferably 80% to 85% lean
- 1 medium yellow onion, finely minced, about 5 oz (150 g)
- 1 large egg, about 1.8 oz (50 g) without the shell
- 1 tbsp (15 ml) German-style medium mustard or Dijon mustard
- 1 tsp (5 g) fine salt
- ½ tsp (1 g) freshly ground black pepper
- 1 tsp (1 g) dried marjoram
- 2 tbsp (8 g) finely chopped fresh parsley
- 2 tbsp (30 ml) neutral cooking oil, such as canola oil, for frying
Instructions
- Break the bread into a small bowl and pour the milk over it. Press the pieces down so they soak evenly, then leave them for about 5 minutes while you mince the onion and gather the other ingredients. The bread should be soft and damp, not floating in a pool of milk.
- Lift the soaked bread from the bowl and squeeze it gently over the sink to remove excess milk. Tear it into small pieces and put it in a large mixing bowl. Add the ground beef, onion, egg, mustard, salt, pepper, marjoram, and parsley.
- Mix with clean hands until the ingredients are evenly distributed, stopping as soon as the mixture holds together. Overworking ground meat can make the patties firm. If the mixture feels very wet, let it sit for 2 minutes so the bread can absorb some moisture; if it seems dry and crumbly, mix in 1 teaspoon of the reserved milk at a time.
- Divide the mixture into 6 equal portions, about 4½ oz (130 g) each. Shape each into a thick oval or round patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick. Press a shallow dip into the center of each patty with your thumb; this helps the middle cook more evenly as the edges firm up.
- Set a large heavy skillet over medium heat and add the oil. Give the pan about 2 minutes to heat. It is ready when the oil looks fluid and shimmers, but is not smoking. Arrange three patties in the skillet without crowding them. If your pan is smaller, cook two at a time and allow extra time for the batches.
- Cook the patties for about 4 minutes on the first side, until they release from the pan with gentle pressure and have a browned crust. Turn them and cook for about 4 to 5 minutes on the other side, adjusting the heat if the surface darkens too quickly. Check the center of the thickest patty from the side with a food thermometer: USDA FSIS guidance sets 160°F (71°C) as the safe minimum internal temperature for ground beef. Continue cooking and recheck if needed.
- Transfer the cooked patties to a clean plate, keeping them separate from anything that held raw beef. Fry the remaining patties in the same way, adding a little more oil only if the pan is dry. The two batches should take about 18 minutes of frying in total, plus the time to heat the skillet; actual cooking time depends on patty thickness and your stove.
- Serve the Frikadellen while hot. If you are cooking ahead, keep them warm briefly in a low oven rather than leaving them at room temperature, and refrigerate any leftovers within 2 hours.
Tips
- Choose the right beef. Ground beef with some fat, such as 80% to 85% lean, makes a juicy patty and is less likely to turn dry than very lean beef. If you only have lean ground beef, avoid extra cooking beyond the safe temperature and mix gently rather than compacting it.
- Use the bread to manage texture. Soft bread soaked in milk is a traditional-style binder that helps keep the interior tender. If you do not have bread, substitute ½ cup (about 30 g) plain breadcrumbs and roughly ¼ cup (60 ml) milk; add the milk gradually because dry crumbs absorb liquid differently.
- Keep the pan at a steady heat. Medium heat gives the center time to cook before the outside gets too dark. If the first side is browning in less than 3 minutes, lower the heat. Avoid pressing down on the patties with a spatula, which squeezes out juices rather than helping them cook.
- Season before shaping. Onion, mustard, marjoram, and parsley should be mixed through the beef so the flavor is consistent in every bite. Wash your hands and any utensils that touched raw meat with hot, soapy water, and use a clean plate for the cooked patties.
Serving Suggestions
For a familiar German-inspired plate, serve Frikadellen with warm potato salad, boiled potatoes, or mashed potatoes and a green vegetable. A tangy potato salad balances the browned, savory patties; buttery boiled potatoes give their juices somewhere to go. Braised red cabbage, sautéed green beans, peas, or a crisp cucumber salad are also good accompaniments.
For a simpler meal, tuck a patty into a crusty roll with mustard, sliced pickles, and lettuce. Rye or seeded bread works well too. Add a spoonful of sauerkraut for a sharp, fermented note, or serve a small bowl of extra mustard at the table. Frikadellen are often enjoyed warm, but they are also convenient packed cold for a lunch with bread and raw vegetables.
Variations
Many German home recipes use a mixture of beef and pork rather than beef alone. To make that version, replace half the ground beef with 12 oz (340 g) ground pork, keeping the total meat weight at 1½ lb (680 g). Because pork is also ground meat, cook the patties to 160°F (71°C) and verify with a thermometer. The mixed version is typically richer, while the all-beef recipe has a more direct beef flavor.
For a stronger onion flavor, use 2 small shallots, about 2 oz (60 g), in place of the yellow onion. You can also add 1 tsp (5 ml) Worcestershire sauce, though it gives the mixture a slightly less traditional, more savory edge. If fresh parsley is unavailable, use 2 tsp (about 1 g) dried parsley; the flavor will be quieter, so marjoram remains the more noticeable herb.
To make the patties gluten-free, use certified gluten-free bread and check the mustard label. A small amount of gluten-free plain breadcrumbs can also replace the soaked bread, but add milk slowly and allow a couple of minutes for the crumbs to hydrate before shaping. For a lighter texture, make 8 smaller patties instead of 6 and begin checking their temperature a few minutes earlier; smaller patties cook faster, but still need to reach the safe minimum.
Storage and Reheating
Refrigerate cooked Frikadellen within 2 hours of cooking in a covered, shallow container. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze them in a freezer-safe container with parchment between layers for up to 3 months for best quality. Thaw frozen patties overnight in the refrigerator, not on the counter.
Reheat only the amount you plan to eat. Warm patties in a covered skillet over low heat with a teaspoon or two of water, turning once, or use a microwave in short bursts until hot throughout. Check the center with a food thermometer; leftovers should reach 165°F (74°C) when reheated. The microwave is quick, while gentle skillet reheating tends to preserve a browned exterior. Do not repeatedly cool and reheat the same portion.
Frequently Asked Questions
Are Frikadellen the same as German meatballs?
They are related, but Frikadellen are usually shaped as broad, flattened patties and pan-fried, rather than formed into round meatballs and simmered in sauce. Names and shapes vary by region and household. You may also see similar patties called Buletten or Fleischküchle in different parts of Germany.
Can I make the mixture ahead?
Yes. Mix and shape the patties, cover them, and refrigerate for up to 24 hours before cooking. Keep raw ground beef refrigerated at 40°F (4°C) or colder, and cook the patties to 160°F (71°C). You can also mix the ingredients a few hours ahead and shape just before frying; keeping the mixture covered helps prevent it from drying out.
Why are my patties falling apart?
The mixture may be too wet, the patties may be too thin, or they may have been turned before the first side formed a crust. Squeeze excess milk from the bread, shape the patties firmly without compressing them excessively, and let the first side brown before turning. If the mixture still feels loose, mix in 1 tablespoon (about 8 g) breadcrumbs and wait 2 minutes before shaping.
Can I bake Frikadellen instead of frying them?
Yes. Put the shaped patties on a lightly oiled, rimmed baking sheet and bake at 400°F (204°C), turning once, until browned and the centers reach 160°F (71°C). Allow roughly 20 to 25 minutes, but use the thermometer rather than time alone because patty thickness and ovens vary. Baking produces less of a skillet crust, and the patties may not brown as evenly.
What can I use instead of marjoram?
Dried thyme is a practical substitute in the same amount, though its flavor is more earthy and less sweet-herbal. If you have neither, leave the marjoram out rather than adding a large amount of another strong herb. Mustard, black pepper, onion, and parsley still give the patties a well-rounded savory flavor.
Can I cook these in an air fryer?
It is possible, though the result will not have quite the same pan-fried crust. Arrange patties in a single layer with space around them and cook at about 375°F (191°C), turning halfway through. Start checking after 10 minutes and continue until the thickest patty reaches 160°F (71°C); air-fryer models and patty sizes vary, so temperature is the reliable guide.
Related
- German Ground Beef and Potatoes: A Hearty Skillet
- Traditional German Christmas Goose with Red Cabbage
- German Potato Salad with Bacon, Warm and Tangy
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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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