Frikadellen (German Meat Patties)

🧂 Ingredients

• 500 g Ground beef and pork mixture(A 50/50 blend is traditional, but adjust to your preference.)
• 1 Stale white bread roll or 2 slices of white bread(Soaked in milk or water and squeezed dry. This acts as a binder and adds moisture.)
• 1 Yellow onion(Finely minced or grated. Raw onion provides flavor and moisture.)
• 1 Large eggs(Acts as a binder.)
• 1 tbsp Dijon mustard(Adds a subtle tang and depth of flavor.)
• 1 tsp Salt(Or to taste.)
• 0.5 tsp Black pepper(Freshly ground, or to taste.)
• 2 tbsp Optional: Fresh parsley(Finely chopped, for added freshness.)
• 2-3 tbsp Neutral cooking oil (e.g., canola, vegetable)(For pan-frying.)

👨‍🍳 Instructions

1. 1

   Prepare the binder: If using a bread roll, tear it into pieces and soak in about 1/2 cup of milk or water for 5-10 minutes until softened. Squeeze out excess liquid thoroughly. If using bread slices, remove crusts and do the same. Crumble the soaked bread.

   ⏱️ 10 minutes
2. 2

   Prepare the aromatics: Finely mince the onion. If you prefer a milder onion flavor, you can sauté the minced onion in a little oil until translucent before adding to the mixture, but raw is traditional.

   ⏱️ 5 minutes
3. 3

   Combine the ingredients: In a large bowl, combine the ground beef and pork mixture, the squeezed and crumbled bread, minced onion, egg, mustard, salt, pepper, and optional parsley. Mix gently with your hands until just combined. Be careful not to overmix, as this can make the Frikadellen tough.

   ⏱️ 5 minutes
4. 4

   Form the patties: Divide the mixture into 6 equal portions. Gently shape each portion into a flat, oval patty, about 1.5-2 cm (about 3/4 inch) thick. A slightly flattened shape helps them cook evenly and prevents them from puffing up too much.

   ⏱️ 5 minutes
5. 5

   Cook the Frikadellen: Heat the cooking oil in a large skillet or frying pan over medium heat. Once the oil is shimmering (but not smoking), carefully place the Frikadellen in the pan, ensuring not to overcrowd it (cook in batches if necessary).

   ⏱️ 6-8 minutes per side
6. 6

   Pan-fry until golden brown and cooked through: Cook for approximately 6-8 minutes per side, until the Frikadellen are deeply golden brown and the internal temperature reaches 71°C (160°F). Adjust heat as needed to prevent burning.

   ⏱️ 12-15 minutes total
7. 7

   Drain and serve: Remove the Frikadellen from the pan and place them on a plate lined with paper towels to absorb any excess grease. Serve hot with traditional sides like potato salad, mashed potatoes, or a simple green salad, or enjoy them cold.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For the best texture, use a mixture of beef and pork. The fat content helps keep them moist.
• ✓Don't overwork the meat mixture; mix just until combined.
• ✓Forming the patties relatively flat ensures they cook through evenly without burning the outside.
• ✓Frikadellen are excellent for picnics and packed lunches as they are delicious served cold.
• ✓Serve with classic German sides like Kartoffelsalat (potato salad), Bratkartoffeln (fried potatoes), or a simple cucumber salad.

🔄 Variations

• Bouletten (Berlin style): Often larger and sometimes seasoned differently.
• Königsberger Klopse: These are poached and served with a creamy caper sauce.
• Additions: Some recipes include a pinch of nutmeg or marjoram for extra flavor.
• Cheese Frikadellen: Stuff a small piece of cheese (like Gouda) in the center before forming the patty.

🥗 Nutrition

Per serving