Frikadellen are classic German home-style pan patties made from seasoned ground meat, soaked bread, and aromatics. They are crisp on the outside, juicy inside, and traditionally served with potato salad, crusty bread, or a simple buttered pea side.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings4
Yield4 large flat patties
Nutrition Facts
Per serving (estimated)
- 475 kcalCalories
- 34 gFat
- 12 gSaturated Fat
- 11 gCarbs
- 1 gFiber
- 2 gSugar
- 28 gProtein
- 640 mgSodium
- 420 mgPotassium
- 95 mgCalcium
- 2.8 mgIron
- 4 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the patty mixture
- 1 cup stale white bread, torn into small pieces (about 60 g)
- 1/3 cup whole milk, room temperature
- 8 oz ground pork (225 g)
- 8 oz ground beef, 80/20 lean (225 g)
- 1 small yellow onion, very finely diced
- 1 large egg, lightly beaten
- 1 tablespoon smooth Dijon mustard
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon ground nutmeg
Stale white bread
Whole milk
Ground pork
Ground beef
Yellow onion
Large egg
Dijon mustard
Flat-leaf parsley
Kosher salt
Black pepper
Sweet paprika
Ground nutmegFor pan-frying
- 2 tablespoons unsalted butter
- 2 tablespoons neutral oil, such as canola or sunflower
Unsalted butter
Canola oilDirections
Combine the torn bread and milk in a small bowl and let stand for 5 minutes until the bread is fully softened. Mash with a fork into a rough paste.
In a large bowl, add the ground pork, ground beef, diced onion, beaten egg, mustard, parsley, salt, pepper, paprika, nutmeg, and the soaked bread mixture. Mix gently with your hands or a wooden spoon for about 1 minute, just until evenly combined; do not overwork.
Cover and refrigerate the mixture for at least 30 minutes (or up to 4 hours) to let the flavors meld and the patties firm up so they hold their shape during cooking.
Divide the mixture into 4 equal portions and shape each into a flat round patty about 3/4 inch thick and 4 inches across. Press slightly to flatten.
Heat the butter and oil together in a large heavy skillet over medium heat until the butter foams and subsides. Carefully add the patties, leaving space between them.
Cook the patties for 4 to 5 minutes per side, turning once, until deeply golden brown on both sides and cooked through to an internal temperature of 160°F (71°C).
If the pan looks dry before the second side is browned, add another small pat of butter. Transfer the cooked patties to a plate, cover loosely, and let rest for 3 minutes before serving.
Cook’s Notes
- Use a mix of pork and beef for the most authentic flavor and juiciness; all-beef works but tends to be a bit drier.
- Do not skip the resting time in the fridge, or the patties may crumble in the pan.
- For a richer crust, fry in clarified butter or use a 50/50 mix of butter and lard as done in traditional German kitchens.
- Serve with warm potato salad, mustard, pickled cucumber salad (Gurkensalat), or a simple green salad with vinaigrette.
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