Effortless German Frikadellen

Classic Frikadellen delivers hearty German home-cooked vibes every time you whip it up. These tender little meat patties come from a combo of well-seasoned ground meat and soaked bread, giving them a soft bite you don’t get from hamburgers. With ground pork, ground beef, fresh chopped parsley, and sautéed onions, you get a mouthful of rich, savory flavor in each piece. I've made these so many times, and I swear by letting the meat mix chill for half an hour before shaping. It just lets everything meld together and taste even better.

Essential Ingredients List

Day-old bread: Gives you a better bite than boxed crumbsWhole milk: Makes your Frikadellen light and juicyYellow onion: Chop it as fine as you can so it mixes in evenlyGround beef and pork: Fifty-fifty keeps it tender and big on flavorGerman mustard: Brings in a gentle tangFresh parsley: Loads of color and keeps things fresh

Nailing Frikadellen Prep

Letting Them Rest: Allow the formed patties to sit out for a bit before you start cookingPan Sizzle: Fry each patty up until both sides go perfectly goldenForming the Patties: Shape the mix into ovals using damp handsSeasoning Boost: Toss in your mustard, parsley, and spices nowMix It Up: Stir together your meats, soaked bread, and seasoningsSoak the Bread: Let bread soak in milk until soft and mushy

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My grandma made a habit of making extras just for next-day sandwiches. The flavors just get deeper overnight. Totally worth it for meal prep.

Best Things to Serve With

Level up your plate by adding German-style potato salad, sour pickled veggies, or chewy rye bread. Or, go modern and stack the patties on brioche with some slow-cooked onions.

Tasty Ways to Change It Up

Make it your own: grate some apple in for a hint of sweet, add smashed caraway seeds, toss in finely diced mushrooms for extra depth.

All Set and Stored

Uncooked patties stay fresh in the fridge—just cover and chill for up to a day. Once cooked, move them to an airtight box and reheat them slow in a pan with a splash of stock. When I've made these for friends or customers, taking the time to go step by step makes the difference. That patience? It's what brings out the cozy flavors everyone loves about German food.

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Frequently Asked Questions

→ Can I prepare Frikadellen in advance?

Sure! Make them a day early. Keep in the fridge and heat up in a pan, or throw them in a sandwich cold.

→ What kind of meat works best?

Usually folks use both ground pork and beef, but just beef is totally fine.

→ How come you soak bread in milk?

Milk-soaked bread keeps your patties juicy and soft while frying.

→ What should I eat with Frikadellen?

Try them with German potato salad, some mashed potatoes, or bread. A side salad is tasty too.

→ Is it okay to freeze Frikadellen?

Definitely! Freeze cooked or raw for up to 3 months. Thaw overnight before you cook or reheat them.