German Frikadellen are the heart of home-style German cooking—juicy, savory meat patties made from a mix of beef, onion, and breadcrumbs. Think of them as Germany’s answer to a hamburger, only more seasoned, tender, and comforting.
Whether served with mustard, mashed potatoes, or tucked inside a crusty roll, these golden-brown patties deliver simple, rustic satisfaction in every bite.
Table of Contents
Why You’ll Love This German Frikadellen
Frikadellen are as comforting as they are versatile.
- Crispy on the outside, tender inside
- Packed with simple, bold flavors
- Quick to make with pantry staples
- Great for meal prep and freezing
- Perfect served hot or cold
- Family-friendly and customizable
When I visited my friend Hans in Austin, he made these in a cast-iron pan while telling stories of growing up near Munich. The smell alone—onion, mustard, and sizzling meat—was enough to bring everyone to the table before dinner was even ready.
Ingredients You’ll Need
These patties use basic ingredients to build layers of savory flavor.
Main Ingredients
- 1 lb ground beef – for tender, juicy texture
- ½ cup breadcrumbs – helps bind and absorb flavor
- 1 large egg – keeps everything together
- 1 small onion, finely chopped – adds sweetness and moisture
- 1 tbsp Dijon mustard – tangy kick and aroma
- ¼ cup fresh parsley, chopped – freshness and color
- ½ tsp salt – enhances natural flavor
- ¼ tsp black pepper – mild spice
- ¼ tsp paprika (optional) – touch of warmth
- Vegetable oil – for pan-frying to golden perfection
Optional Add-Ons or Substitutes
- Use all beef for a stronger, meatier flavor
- Add a splash of milk for softer texture
- Replace Dijon with German or whole grain mustard for authenticity
- Add a pinch of nutmeg for traditional German depth
- Use panko breadcrumbs for extra crunch
- Serve with sautéed onions or mushroom gravy for heartiness
Step-by-Step Instructions
Jake’s take: The secret to great Frikadellen? Don’t overmix the meat. You want it soft, not tough—just enough to bring it together.
- Prepare the Mixture
In a large bowl, combine the ground beef and pork mix, chopped onion, breadcrumbs, egg, Dijon mustard, parsley, salt, pepper, and paprika. Mix gently with your hands or a spoon until just combined. - Shape the Patties
Form the mixture into 6 equal oval or round patties about ¾ inch thick. Place on a plate and let rest for 10 minutes while you heat the pan. - Heat the Oil
Add enough vegetable oil to cover the bottom of a large skillet and heat over medium heat until shimmering. - Cook the Frikadellen
Place patties in the skillet (don’t overcrowd). Cook for 4–5 minutes per side until golden brown and cooked through, reaching an internal temperature of 160°F (70°C). - Drain and Serve
Transfer patties to a paper towel-lined plate to drain excess oil. Serve warm with mustard, mashed potatoes, or fresh bread.
Quick Reminders:
- Mix gently—overmixing makes patties dense.
- Use medium heat to prevent burning.
- Rest patties before frying for better texture.
- Try baking at 375°F (190°C) for 20 minutes if you prefer less oil.
Expert Tips for Success
These simple steps turn a good Frikadelle into a great one.
- Finely chop the onion for even cooking and flavor distribution.
- Add a spoon of cold water to the mix to keep it moist.
- Test seasonings by frying a small piece first.
- Don’t skip resting the mixture—it helps bind.
- For extra crispness, dust lightly with flour before frying.
If you love hearty comfort dishes, try my Roasted Poblano Chicken Soup or Autumn Wild Rice Soup. Both deliver that same home-cooked warmth with rich, satisfying flavor.
Serving Suggestions
These versatile German patties can be served in countless ways.
- Pair with mashed potatoes and gravy for a traditional meal
- Serve in a sandwich roll with mustard and pickles
- Add roasted vegetables or sauerkraut on the side
- Top with caramelized onions for extra depth
- Enjoy cold with potato salad for a picnic-style lunch
- Pair with beer-battered fries or coleslaw for a modern twist
Simple, hearty, and comforting—they’re a hit at any table.
Storing and Reheating
Frikadellen reheat beautifully and make great leftovers.
How to Store It
- Store in an airtight container in the fridge for up to 4 days
- Freeze cooked patties up to 3 months; thaw before reheating
- Separate layers with parchment to avoid sticking
How to Reheat It
- Reheat in a skillet over medium heat for 3–4 minutes per side
- Oven method: 350°F (175°C) for 10 minutes
- Microwave in short bursts, covering with a damp paper towel to keep moist
They stay juicy and flavorful even after reheating—perfect for meal prep or quick lunches.
Nutrition Information
- Calories: 320
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Sugar: 1 g
- Protein: 20 g
- Cholesterol: 90 mg
- Iron: 10% DV
- Calcium: 4% DV
Frequently Asked Questions
Can I bake instead of fry them?
Yes! Bake at 375°F (190°C) for 20–25 minutes or until golden brown.
Can I make them ahead of time?
Absolutely. Prepare and shape the patties, then refrigerate up to 24 hours before cooking.
Can I freeze them raw?
Yes. Shape and freeze raw patties on a tray, then store in a freezer bag for up to 3 months.
Final Thoughts
German Frikadellen are the definition of homestyle comfort—crispy, juicy, and full of flavor. Whether you enjoy them hot with mashed potatoes or tucked into a sandwich, they deliver classic European heartiness with every bite.
- Use fresh herbs and good mustard for real depth
- Mix gently for soft, juicy patties
- Serve warm and enjoy the golden, flavorful crust
German Frikadellen
Ingredients
Equipment
Method
- In a large bowl, combine the ground turkey and beef mix, chopped onion, breadcrumbs, egg, Dijon mustard, parsley, salt, pepper, and paprika. Mix gently until just combined.
- Form the mixture into 6 equal oval or round patties about ¾ inch thick. Let them rest for 10 minutes.
- Heat enough vegetable oil to cover the bottom of a large skillet over medium heat until shimmering.
- Place the patties in the skillet without overcrowding. Cook for 4–5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
- Transfer the cooked patties to a paper towel‑lined plate to drain excess oil. Serve warm with mustard, mashed potatoes, or fresh bread.
Nutrition
Notes
- Pork has been replaced with ground turkey for a pork‑free version.
