German Meat Patties (Frikadellen)
German Meat Patties, better known as Frikadellen, are Germany’s take on a craving that falls somewhere between burgers and meatballs. Juicy, well-seasoned, and rustic in the best way, they’re just as good alongside a creamy potato salad as they are tucked into a crusty roll with mustard the next day. This is comfort food that feels like home, no matter how you serve it.
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When Oktoberfest comes to mind, so does the food: sausages stacked on platters, giant pretzels, and these hearty Frikadellen. I’ve had them in busy beer halls where the noise never stops, and in small corner pubs where they arrive with potatoes and gravy. That’s the beauty of this dish, it’s as fitting at a festival table as it is at a quiet family dinner. In my own kitchen, I reach for this recipe when I want something hearty, authentic, and a little nostalgic.
Ingredients
- Ground beef – Go with 80/20 here, the little bit of fat makes all the difference for juicy, tender patties.
- Ground pork – I grab lean ground pork since it naturally has more fat than lean beef, which keeps the mix flavorful.
- White bread – I like using crusty bread for texture, but plain sandwich bread does the job just fine.
- Milk – Needed to soak the bread and soften it up.
- Onion – You’ll want about ½ cup grated, juice included. Grating isn’t fun, I know, but it beats biting into raw onion chunks later.
- Egg – Helps hold everything together.
- Fresh parsley – Adds a little freshness that balances the richness of the meat.
- German mustard – Traditional for flavor, but Dijon steps in nicely if that’s what you have.
- Dried marjoram – Classic in German cooking, though it can be tricky to find. Leave it out if you must.
- Salt – Brings all the flavors forward.
- Black pepper – For that subtle bit of heat and balance.
- Smoked paprika – I stick with sweet smoked paprika, it adds depth without overwhelming.
- Cooking oil – Just enough to get the patties seared and golden in the skillet.
How to Make German Meat Patties (Frikadellen)
Scroll down for the full recipe card with exact measurements and printable instructions.
Soak the bread in the milk until soft, then crumble or chop it fine so it resembles soggy breadcrumbs. I like a shallow prep bowl for this step, it makes the bread easier to break down evenly.
Combine the ground beef, ground pork, onion, egg, parsley, mustard, marjoram, salt, pepper, and paprika in a large mixing bowl, then add the soaked bread. A bowl with a grippy base keeps it steady while you work.
Work the mixture gently with your hands until everything is incorporated. If it feels too soft, sprinkle in breadcrumbs a little at a time. I often scrape down the sides with a silicone spatula first, then finish mixing by hand for the best texture.
Form the meat into 6 patties, about 4.5–5 ounces each, then flatten slightly. A kitchen scale helps keep them consistent so they all cook at the same pace.
Warm the oil in a cast iron skillet over medium heat. Cast iron gives a steady, even heat and builds a flavorful crust, though a heavy stainless pan works fine too.
Cook the patties for 4–5 minutes per side until golden brown and cooked through. If they’re browning faster than cooking, lower the heat and cover the pan. I like using a fish spatula here because it flips without breaking the patties.
Serve warm and enjoy!
Chef Jenn’s Tips
- Grating the onion helps it blend into the patties without leaving big pieces.
- Fully soaking the bread keeps the meat tender instead of dense.
- Gentle mixing gives you juicier results; don’t overwork the meat.
- Swap in butter for oil if you want a richer flavor and an extra-golden crust.
Recommendation
Make It A Meal
Frikadellen go perfectly with traditional German potato salad, simple boiled potatoes with gravy, or a crisp cucumber salad. For a casual lunch, slide one into a crusty roll with mustard and pickles, it makes an easy meal that’s every bit as filling.
Storage
Leftover patties keep well in the fridge for up to 3 days. They also freeze well: let them cool completely, wrap each one individually, and freeze for up to 2 months. Reheat gently in the oven or skillet to keep them juicy.
German Meat Patties (Frikadellen)
Ingredients
- 1 lb ground beef
- 8 oz ground pork
- 2 slices white bread
- ¼ cup milk
- 1 medium onion grated
- 1 egg
- 2 tablespoons fresh parsley chopped
- 1 tablespoon German mustard
- 2 teaspoons dried marjoram
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 3 tablespoons cooking oil for frying
Instructions
- Soak the bread in milk until soft, then crumble into fine pieces that look like wet breadcrumbs.
- Mix the beef, pork, onion, egg, parsley, mustard, marjoram, salt, pepper, and paprika in a large bowl. Add the prepared bread.
- Blend gently with your hands until combined. If the mixture is too loose, add breadcrumbs gradually until it holds its shape.
- Shape into 6 patties, each about 4.5–5 ounces, pressing them lightly flat.
- Heat the oil in a skillet over medium heat until hot.
- Fry the patties for 4–5 minutes on each side until golden brown and fully cooked. Lower the heat and cover if they brown too quickly.
- Serve warm and enjoy!
Notes
Chef Jenn’s Tips
- Grating the onion helps it blend into the patties without leaving big pieces.
- Fully soaking the bread keeps the meat tender instead of dense.
- Gentle mixing gives you juicier results; don’t overwork the meat.
- Swap in butter for oil if you want a richer flavor and an extra-golden crust.
