Name: Authentic German Frikadellen
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: German
Ingredients: 1 lb ground beef; 1 small onion, finely chopped; 2 cloves garlic, minced; 2 slices white bread, crusts removed; 1/4 cup milk; 1 egg; 1 tbsp Dijon or German mustard; 2 tbsp fresh parsley, chopped; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika (optional); 2 tbsp oil or butter, for frying

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Authentic German Frikadellen are one of my favorite savory dishes—hearty, juicy meat patties seasoned with onions, mustard, and herbs, then pan-fried until golden brown. These German-style meatballs are like a cross between a burger and a meatloaf, and they’re packed with comforting, old-world flavor. I love serving them hot with mustard or cold in a sandwich—they’re that versatile.

Why You’ll Love This Recipe

I love this recipe because it’s simple, satisfying, and full of classic flavor. Frikadellen are easy to make with basic pantry staples and are perfect for lunch, dinner, or even meal prep. They’re crisp on the outside, tender on the inside, and taste even better the next day. Whether I’m cooking for my family or just myself, these always hit the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (or a mix of beef and pork)
Onion (finely chopped)
Garlic (minced)
White bread (soaked in milk)
Egg
Dijon or German mustard
Fresh parsley (chopped)
Salt
Black pepper
Paprika (optional)
Oil or butter for frying

Directions

I start by soaking slices of white bread in milk until soft, then squeezing out the excess liquid.
In a large bowl, I combine the ground meat, chopped onion, garlic, egg, mustard, parsley, and squeezed bread.
I season the mixture with salt, pepper, and a bit of paprika if I want a smoky touch.
I mix everything together by hand until well combined, then shape the mixture into oval or round patties about ¾ inch thick.
I heat oil or butter in a large skillet over medium heat.
I fry the Frikadellen for about 4–5 minutes per side, until browned and cooked through. I avoid crowding the pan to get a good sear.
I transfer them to a paper towel-lined plate and let them rest for a couple of minutes before serving.

Servings and timing

This recipe makes about 6–8 Frikadellen.
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: Around 25–30 minutes

Variations

Sometimes I add a pinch of caraway or marjoram for more traditional German flavor. . For a lighter version, I use ground turkey or chicken and add a splash of Worcestershire sauce for depth. If I want to serve them as burgers, I shape them a little larger and flatter.

storage/reheating

I store leftovers in the fridge for up to 4 days. They reheat well in a skillet or in the oven at 350°F until warmed through. I’ve also frozen cooked Frikadellen—just thaw and reheat when I need a quick meal. They taste just as good reheated, and I even enjoy them cold in a sandwich with mustard and pickles.

FAQs

What kind of bread works best?

I usually use white sandwich bread or rolls. I remove the crusts and soak them in milk until soft—it helps make the Frikadellen moist and tender.

Can I bake them instead of frying?

Yes. I bake them at 375°F on a greased baking sheet for about 20–25 minutes, flipping halfway through. They won’t get as crispy, but they still taste great.

What’s the difference between Frikadellen and meatballs?

Frikadellen are larger, flatter, and pan-fried instead of simmered in sauce. They’re more like patties than traditional round meatballs.

Can I make them gluten-free?

Yes. I substitute the bread with gluten-free bread or use oats soaked in milk. Just make sure all other ingredients are gluten-free too.

What do I serve with Frikadellen?

I usually pair them with mashed potatoes, sauerkraut, potato salad, or a crusty roll. They also go well with mustard or a creamy gravy.

Conclusion

Authentic German Frikadellen are one of my go-to dishes when I want something hearty, flavorful, and easy to make. With their crisp edges and juicy centers, they bring traditional comfort food to the table with minimal fuss. Whether I serve them hot with sides or cold in a sandwich, they’re a timeless favorite I come back to again and again.