Germany Frikadellen (Meatball Patties)
Frikadellen are traditional German meat patties that are hearty, flavorful, and a staple of home-cooked meals and beer garden menus. Made from a mixture of ground meat, typically pork, beef, or a combination of both, the patties are seasoned with onions, garlic, breadcrumbs, eggs, and a blend of spices like paprika, parsley, and pepper. The mixture is shaped into round, flattened patties and pan-fried until golden brown on the outside and juicy inside. Frikadellen are often served with mustard, potato salad, or a side of crusty bread, making them a versatile dish for lunch, dinner, or even picnics. While similar to meatballs, frikadellen are larger and flatter, offering a distinctive texture and flavor. This beloved dish showcases Germany's tradition of creating satisfying meals from simple, wholesome ingredients.
Recipe Servings: 4
Ingredients
- 1 kaiser roll
- ⅔ lb (302 g) ground beef
- ⅓ lb (151 g) ground pork
- 1 onion, finely chopped
- ¼ cup (15 g) chopped fresh parsley
- 1 large egg
- 1 tsp (2.3 g) hot paprika (optional)
- Salt, to taste
- Ground black pepper, to taste
- 2 Tbsp (30 ml) cooking oil
Directions
Place kaiser roll in a bowl, add water to cover, and let soak for 10 minutes.
Drain roll, squeeze out excess water, and crumble it into a large bowl.
Add ground beef, ground pork, onion, parsley, egg, paprika (if using), salt, and black pepper, mix with your hands until well combined.
Shape mixture into golf ball-size balls and flatten them using the palm of your hand.
Pour cooking oil into a large skillet set over medium heat.
Add meat patties to the hot oil, working in batches if necessary to avoid overcrowding, and fry them for about 5 minutes per side until browned and no longer pink in the center.
Transfer patties to a paper towel-lined plate to drain and serve them hot.
Notes
- An instant-read thermometer inserted into the center of a patty should read at least 160°F (70°C).
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