Description
German Frikadellen bring hearty comfort to weeknight dinners with classic pan-fried meat patties packed with rich flavor. Crispy exterior and juicy interior make these traditional German meatballs a delightful meal you’ll savor with each satisfying bite.
Ingredients
Scale
Main Protein Ingredients:
- ⅔ pound (300 grams) ground beef
- ⅓ pound (150 grams) ground pork
- 1 large egg
Flavor Enhancers:
- 1 medium onion, finely chopped
- ¼ cup fresh parsley, chopped
- 1 teaspoon mustard (preferably German or Dijon)
- 1 teaspoon dried marjoram
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
Bread Binder:
- 1 kaiser roll (or any white bread roll)
Cooking Fat:
- 2 tablespoons butter or oil for frying
Instructions
- Prepare the bread base by immersing the kaiser roll in water, allowing it to soften completely for roughly 10 minutes. Thoroughly drain and delicately crumble the bread into fine fragments.
- Transfer the crumbled bread into a spacious mixing vessel and integrate ground beef, ground pork, finely chopped onions, egg, fresh parsley, tangy mustard, aromatic marjoram, vibrant paprika, seasoning salt, and freshly ground black pepper.
- Gently knead the ingredients until uniformly blended, ensuring a consistent texture throughout the meat mixture. Dampen hands with cool water to prevent adhesion while crafting uniform patties.
- Carefully shape the mixture into rounded, flat discs approximately 3-4 inches wide, maintaining a moderate thickness to guarantee even cooking.
- Warm butter or oil in a robust skillet over medium-high heat, creating a golden cooking surface. Strategically place patties without overcrowding, allowing each to develop a rich, caramelized exterior.
- Cook the frikadellen for approximately 5 minutes on each side, monitoring their transformation to a deep mahogany color. Verify internal temperature reaches 160°F to ensure complete doneness.
- Once perfectly cooked, transfer the frikadellen to a resting surface, allowing residual heat to stabilize. Present alongside traditional German accompaniments like potato salad, tangy sauerkraut, or creamy mashed potatoes. Optional: Enjoy cold as a delightful sandwich filling with a generous mustard spread.
Notes
- Bread soaking is crucial for achieving a tender, juicy texture in Frikadellen. Use day-old kaiser rolls or stale bread for best results.
- Mixing meats creates a more complex flavor profile and ensures a succulent patty. Aim for an 80/20 beef to pork ratio for optimal richness.
- Moistening hands with water prevents the meat mixture from sticking and helps create smooth, evenly shaped patties that cook more consistently.
- For a gluten-free version, substitute soaked bread with gluten-free breadcrumbs or ground almond flour to maintain the classic moisture and binding properties.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer.
- Method: Frying
- Cuisine: German
Nutrition
- Serving Size: 4
- Calories: 460
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 85 mg