Savor the rich flavors of these seasoned meat patties, combining ground meats, herbs, and spices, pan-fried to perfection.

Units Scale

Bread Soaking:

1 day-old bread roll or 2 slices of white bread

Water or milk (enough to soak the bread)

Meat Mixture:

1/2 lb (225 g) ground beef

1/2 lb (225 g) ground pork

1 medium onion, finely chopped

1 clove garlic, minced (optional)

1 large egg

1/2 cup breadcrumbs

2–3 tablespoons milk

2 teaspoons German or Dijon mustard

2 tablespoons fresh parsley, finely chopped

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

1/2 teaspoon dried marjoram

Pinch of freshly grated nutmeg (optional)

For Frying:

2–3 tablespoons vegetable oil or clarified butter (Butterschmalz)

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Soak the Bread:
- Place the day-old bread roll or slices in a bowl and cover with water or milk. Let it soak for about 10 minutes until softened. Then, squeeze out the excess liquid and crumble the bread into small pieces.
Prepare the Meat Mixture:
- In a large mixing bowl, combine the crumbled bread, ground beef, ground pork, chopped onion, minced garlic (if using), egg, breadcrumbs, milk, mustard, parsley, salt, pepper, paprika, marjoram, and nutmeg. Mix thoroughly until all ingredients are well incorporated. It’s best to use your hands for this to ensure even mixing, but avoid overmixing to keep the patties tender.
Shape the Patties:
- With moistened hands (to prevent sticking), form the mixture into patties approximately 3 inches in diameter and about ¾ inch thick. You should get around 8 patties from this mixture.
Cook the Frikadellen:
- Heat the vegetable oil or clarified butter in a large skillet over medium heat. Once hot, add the patties to the skillet, ensuring not to overcrowd them. Fry the patties for about 4-5 minutes on each side, or until they develop a deep golden-brown crust and are cooked through. The internal temperature should reach 160°F (71°C).
Serve:
- Remove the cooked Frikadellen from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve them hot alongside traditional accompaniments like German potato salad, sauerkraut, or simply with mustard and bread.

Variations: Some regional recipes include additional spices such as caraway seeds or ground mace for added flavor.
Serving Suggestions: Frikadellen are versatile and can be enjoyed hot or cold. They’re commonly served with potato dishes, salads, or on a crusty roll with mustard for a hearty sandwich.
Storage: Leftover Frikadellen can be stored in an airtight container in the refrigerator for up to 3 days. They also freeze well for up to 3 months; reheat them gently in a skillet or oven before serving.