What kind of meat works best for Frikadellen?

A mix of ground pork and ground beef gives the best flavor and juiciness. If needed, stick to beef, but pork adds moisture.

Can I prep Frikadellen in advance?

Sure! Form the patties and chill them in the fridge for up to 24 hours before frying. Leftovers taste great even cold.

Why is bread soaked in milk for this recipe?

Milk-soaked bread keeps the patties extra tender and stops the meat from drying out while it cooks.

What are the best sides for Frikadellen?

Try mashed potatoes, potato salad, or even crusty bread. Sauerkraut and a light salad also pair perfectly.

How can I store or freeze Frikadellen?

Raw patties freeze wonderfully for up to 3 months. Cooked ones can also be frozen, but let them thaw in the fridge first.

German Frikadellen | Juicy Meat Patties

Close look at crispy, browned meat patties with roasted potatoes sprinkled with fresh parsley. | delishdocket.com

There's just something about the incredible smell of fried Frikadellen wafting through my place, especially on a lazy Sunday. These classic German patties always bring back memories of my friend Barbara and the time we cooked together after getting lost in Munich. That blend of ground beef and pork makes each bite melt-in-your-mouth soft, taking me right back to those cheerful German gatherings.

A Beloved Family Staple

The second these start sizzling, my crew just comes running every single time. I love how easy this dish comes together, but the flavor is wild for how fuss-free it is. Leftovers? They're even tastier tucked in a sandwich the next day. Take my word for it—after a few rounds, you'll want to make these comfort-food favorites all the time.

What's Hanging Out In Your Pantry

Juicy ground goodness: Grab an even mix of beef and pork, trust me—it's a game changer.
Yesterday's bread: Let it have a soak in milk so it turns super soft and fluffy. That's the biggest secret to never-dry patties.
Chilled milk: Just a bit to help soften the bread and work everything together right.
Sweet onion: Make sure to finely chop, so it blends right in with no big chunks.
Fresh egg: Just one will do to hold it all together and keep things light.
Dijon or grain mustard: Gives that sharp pop of flavor that keeps everyone guessing the magic ingredient.
Chopped parsley: For color and little flecks of freshness all over.
A pinch of salt and pepper: Be generous with the seasoning, your tastebuds will love you for it.
Butter for frying: It’s the reason for that perfectly crispy edge we all crave.

Time To Whip It Up

Let bread soak up milk:: Place your bread in milk until it gets pillowy and mushy. Squeeze out any extra and break it up in a roomy bowl.
Mix everything in:: Toss in the meat, onions, egg, mustard, parsley, and all your seasonings. Go ahead and mix with your hands until you don't see any dry spots.
Form the patties:: Slightly dampen your hands and shape the meat into nice plump ovals, about an inch thick is just right since they'll shrink a bit as they cook.
Fry until golden:: Add a generous knob of butter to a preheated skillet. Let the patties cook for around 6 minutes on each side until they're golden and making sizzling noises.
Let them chill before serving:: Move the cooked patties to a warm spot for a minute so all those tasty juices soak in before you dig in.

Kitchen Wisdom I Swear By

Many batches later—here's what I've learned: start with cold ground meat straight from the fridge to help keep the patties together. Dampen your hands just a little before shaping each one to avoid sticking. And honestly, good things take time—let the pan and butter do their thing without hurrying, so you get that crave-worthy golden crust every time.

Browned, juicy meat patties with crispy roast potatoes topped with parsley, close up. | delishdocket.com

Switch It Up Your Way

Depending on what's left over, I've swapped in ground turkey for a lighter vibe. Add some smoked paprika for depth or experiment with grated garlic when you want a little extra punch. This one's really forgiving, so try whatever you've got and see what you love most.

Tasty Things To Eat With These

We never eat these on their own. They're killer with creamy mashed potatoes or a zingy potato salad, but sometimes we pack the patties in a crusty bun with crisp greens and homemade pickles. Don't skip a smear of grainy mustard on top—it ties it all together.

Leftovers Love

Wrap your patties up tight and pop them in the fridge—they last about three days. I usually cook up more and stash some in the freezer. For hectic weeknights, just thaw in the fridge and reheat gently in a pan. Bonus: the flavor totally deepens overnight.

You've Got Questions

Could I bake these instead? Yep, toss them in a 375°F oven for roughly 25 minutes, flipping halfway through. But nothing beats the crispy crust from a hot pan.
What's the best bread for this? Honestly, whatever soft white bread is starting to go stale in my kitchen works perfect. No need for anything fancy.
Can I prep these ahead? You sure can. Shape them the night before, cover tightly, and chill until you're ready to fry.
Is this just a meatball? Not exactly! These are bigger, flatter, and pan-seared till crispy, so they're in a world of their own.

Easy On The Health

Okay, so they're not the healthiest, but they're full of protein. Pair these with a fresh salad or more veggies for a balanced meal. If I'm being careful, I'll just serve a smaller patty with plenty of greens.

Roasted potatoes and crispy meat patties topped with chopped herbs, up close. | delishdocket.com

Rooted In History

Every batch reminds me of all the German home cooks who’ve made these over the years. Frikadellen started out as a smart way to stretch meat and use up old bread, but now they’re a totally comforting meal across Germany’s kitchens and pubs.

Things That Go Wrong

Give everything a gentle mix—you want it well combined, but not tough. For frying, watch your heat: too high and you'll burn the crust before the middle's cooked. Space them out in the skillet, so you get a lovely crust, not steamed meat.

Done Like The Germans Do

My friends from Germany always served these with warm, herby potato salad dressed in tangy vinegar—never mayonnaise. Sometimes we'd have them with slices of hearty rye and spicy mustard. Simple food, pure and satisfying.

Twists To Try

Even though the classic is awesome, I sometimes go off script. Curry powder totally changes the vibe, and my vegetarian daughter has me making a chickpea version sometimes. It's proof you can keep the soul but shake up the flavors.

From My Family To Yours

I make these almost every week now. They're living proof that you don't need fancy tricks—good food is about solid ingredients and a little attention. Give it a shot, and I bet you'll add them to your regulars too.

Crispy golden meat patties with parsley, next to crunchy roasted potatoes, close up. | delishdocket.com

Recipe FAQs

→ What kind of meat works best for Frikadellen?: A mix of ground pork and ground beef gives the best flavor and juiciness. If needed, stick to beef, but pork adds moisture.
→ Can I prep Frikadellen in advance?: Sure! Form the patties and chill them in the fridge for up to 24 hours before frying. Leftovers taste great even cold.
→ Why is bread soaked in milk for this recipe?: Milk-soaked bread keeps the patties extra tender and stops the meat from drying out while it cooks.
→ What are the best sides for Frikadellen?: Try mashed potatoes, potato salad, or even crusty bread. Sauerkraut and a light salad also pair perfectly.
→ How can I store or freeze Frikadellen?: Raw patties freeze wonderfully for up to 3 months. Cooked ones can also be frozen, but let them thaw in the fridge first.

German Frikadellen