Best Authentic German Frikadellen

I’ll never forget the first time I tried frikadellen at a German restaurant in Portland. They were these pan-fried meat patties that reminded me of meatballs, but flatter and with way more flavor. I asked the chef what made them so good, and he told me it was all about the meat blend and not being afraid to season them properly.

Now I make these at least twice a month because my family can’t get enough of them. They’re great for dinner with some potato salad, but I also love making extras to pack in my kids’ lunches the next day. The best part? They’re ready in about thirty minutes from start to finish.

What makes frikadellen different from regular burgers is the texture. The breadcrumbs and eggs keep everything moist and tender, while the dijon mustard and fresh parsley give them that slightly tangy, herby taste that keeps you coming back for more. Trust me, once you try these, plain hamburgers will seem boring.

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What Kind of Meat Should I Use?

For authentic Frikadellen, you’ll want to use a combination of ground beef and ground pork in equal parts. The beef gives you that hearty, meaty flavor while the pork adds moisture and fat to keep your patties juicy and tender. Most German butchers use an 80/20 lean-to-fat ratio for the beef, which is perfect for this recipe. If you can’t find a pre-mixed beef and pork blend at your grocery store, just grab a half pound of each and mix them together yourself. You can also ask your butcher to grind the meats together for you, which is what many people do in Germany.

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Options for Substitutions

While traditional Frikadellen have a specific flavor profile, here are some swaps you can make if needed:

• Beef and pork mixture: The combination of beef and pork is pretty important for authentic Frikadellen – the pork adds moisture and fat that keeps them juicy. That said, if you need to use all beef or all pork, it’ll still work, though all-beef versions can be a bit drier. Ground turkey or chicken won’t give you the traditional taste.
• Breadcrumbs: Regular dried breadcrumbs work great, but you can also use panko, crushed crackers, or even rolled oats if that’s what you have. Some people use a soaked bread roll (called a Brötchen) squeezed dry, which is actually more traditional.
• Dijon mustard: Regular yellow mustard or whole grain mustard can step in here. You might need to adjust the amount slightly – start with 2 teaspoons of yellow mustard and taste the mixture before forming patties.
• Fresh parsley: Dried parsley works in a pinch – use about 1 tablespoon instead of 1/4 cup fresh. You could also try fresh dill or chives for a slightly different flavor.
• Onion: You can grate the onion for a smoother texture or dice it finely for more bite. Some cooks like to sauté it first to mellow the flavor, which is totally fine – just let it cool before mixing it in.

Watch Out for These Mistakes While Cooking

The biggest mistake when making frikadellen is overworking the meat mixture, which creates dense, tough patties instead of tender ones – mix just until everything is combined, then stop.

Another common error is skipping the step of cooling your cooked onions completely before adding them to the meat, as warm onions can start cooking the egg and create an uneven texture in your patties.

Make sure your pan is properly heated with enough oil before adding the frikadellen, otherwise they’ll stick and fall apart when you try to flip them, and resist the urge to press down on them while cooking since this squeezes out all the juices.

Finally, don’t judge doneness by color alone – use an instant-read thermometer to check that the internal temperature reaches 160°F, which ensures they’re cooked through without cutting them open and losing those tasty juices.

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What to Serve With Frikadellen?

These German meatballs are really satisfying on their own, but they’re even better when you pair them with some classic sides. I love serving frikadellen with warm German potato salad (the kind with vinegar and bacon) and a simple cucumber salad dressed with sour cream and dill. If you want to make it a heartier meal, add some buttered egg noodles or spaetzle on the side, along with a dollop of mustard for dipping. For a lighter option, serve them over mixed greens with a tangy vinaigrette, or tuck them into crusty rolls with pickles and extra mustard for an easy sandwich.

Storage Instructions

Store: Keep your frikadellen in an airtight container in the fridge for up to 4 days. They actually taste great cold the next day in a sandwich, or you can warm them up for dinner. I like to make a double batch on Sunday so I have easy protein ready for the week.

Freeze: These freeze really well, either cooked or uncooked. For cooked frikadellen, let them cool completely and freeze in a single layer on a baking sheet first, then transfer to a freezer bag for up to 3 months. You can also freeze the raw patties the same way if you want to cook them fresh later.

Reheat: Warm them up in a skillet over medium heat with a little oil for about 3-4 minutes per side until heated through. You can also use the microwave on medium power for about 1-2 minutes, but the skillet method keeps them crispier on the outside.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1550
• Protein: 75-85 g
• Fat: 85-95 g
• Carbohydrates: 50-60 g

Ingredients

• 1 lb ground beef and pork (I prefer a 50/50 blend for the best fat content and juiciness)
• 3/4 cup breadcrumbs (I use Progresso plain breadcrumbs)
• 2 eggs
• 1 large onion (finely diced into 1/4-inch pieces so it incorporates evenly)
• 1.5 tbsp dijon mustard (I always use Maille for that authentic sharp bite)
• 1/3 cup fresh parsley, chopped
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sweet paprika
• 1/4 tsp garlic powder
• oil for frying

Step 1: Prepare the Mise en Place and Soften the Onions

• 1 large onion, finely diced
• oil for frying

Dice the onion into 1/4-inch pieces and place in a skillet with a small amount of oil over medium heat.

Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and slightly softened—this mellows the raw onion bite and helps it distribute evenly through the meat mixture.

While the onion cooks, chop the fresh parsley and measure out all your spices into a small bowl.

Once the onion is done, transfer it to a plate to cool slightly.

Step 2: Build the Frikadellen Mixture

• 1 lb ground beef and pork
• 3/4 cup breadcrumbs
• 2 eggs
• 1.5 tbsp Dijon mustard
• cooked onions from Step 1
• 1/3 cup fresh parsley, chopped
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sweet paprika
• 1/4 tsp garlic powder

In a large bowl, combine the ground beef and pork blend with the breadcrumbs, eggs, and Dijon mustard.

Add the cooled onions from Step 1, the chopped parsley, and all the spices (salt, pepper, paprika, and garlic powder).

Using your hands, mix gently but thoroughly until everything is just combined—don’t overwork the mixture, as this can make the frikadellen tough.

I find that working with slightly damp hands prevents the mixture from sticking too much and makes shaping easier.

Step 3: Shape the Frikadellen

• meat mixture from Step 2

Divide the meat mixture from Step 2 into 8 equal portions (roughly golf ball-sized).

Working with one portion at a time, gently shape each into a patty about 3/4 inch thick and roughly 3 inches in diameter.

Keep your hands slightly damp or lightly oiled to prevent sticking.

Place the shaped patties on a clean plate or parchment paper as you work—this makes them easier to transfer to the pan without falling apart.

Step 4: Fry the Frikadellen Until Golden Brown

• shaped frikadellen from Step 3
• oil for frying

Heat a large skillet or shallow pan over medium-high heat with enough oil to lightly coat the bottom (about 2-3 tablespoons).

Once the oil is shimmering, carefully place the frikadellen patties in the pan—work in batches if needed to avoid crowding.

Fry for 5-7 minutes on the first side without moving them, allowing a golden-brown crust to develop.

Flip gently and fry the other side for another 5-7 minutes until cooked through and nicely browned.

I like to use a meat thermometer to check for doneness—they should reach 160°F internally for food safety.

Step 5: Rest and Serve

• fried frikadellen from Step 4

Transfer the cooked frikadellen to a warm plate and let them rest for 2-3 minutes before serving.

This brief rest allows the juices to redistribute, keeping them moist and tender inside.

Serve warm with your choice of sides such as creamed potatoes, sauerkraut, or a simple salad with mustard sauce on the side.

Best Authentic German Frikadellen

Delicious Best Authentic German Frikadellen recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 4 servings

Calories 1450 kcal

Ingredients

  

• 1 lb ground beef and pork (I prefer a 50/50 blend for the best fat content and juiciness)
• 3/4 cup breadcrumbs (I use Progresso plain breadcrumbs)
• 2 eggs
• 1 large onion (finely diced into 1/4-inch pieces so it incorporates evenly)
• 1.5 tbsp dijon mustard (I always use Maille for that authentic sharp bite)
• 1/3 cup fresh parsley, chopped
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp sweet paprika
• 1/4 tsp garlic powder
• oil for frying

Instructions

 

• Dice the onion into 1/4-inch pieces and place in a skillet with a small amount of oil over medium heat. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent and slightly softened—this mellows the raw onion bite and helps it distribute evenly through the meat mixture. While the onion cooks, chop the fresh parsley and measure out all your spices into a small bowl. Once the onion is done, transfer it to a plate to cool slightly.
• In a large bowl, combine the ground beef and pork blend with the breadcrumbs, eggs, and Dijon mustard. Add the cooled onions from Step 1, the chopped parsley, and all the spices (salt, pepper, paprika, and garlic powder). Using your hands, mix gently but thoroughly until everything is just combined—don't overwork the mixture, as this can make the frikadellen tough. I find that working with slightly damp hands prevents the mixture from sticking too much and makes shaping easier.
• Divide the meat mixture from Step 2 into 8 equal portions (roughly golf ball-sized). Working with one portion at a time, gently shape each into a patty about 3/4 inch thick and roughly 3 inches in diameter. Keep your hands slightly damp or lightly oiled to prevent sticking. Place the shaped patties on a clean plate or parchment paper as you work—this makes them easier to transfer to the pan without falling apart.
• Heat a large skillet or shallow pan over medium-high heat with enough oil to lightly coat the bottom (about 2-3 tablespoons). Once the oil is shimmering, carefully place the frikadellen patties in the pan—work in batches if needed to avoid crowding. Fry for 5-7 minutes on the first side without moving them, allowing a golden-brown crust to develop. Flip gently and fry the other side for another 5-7 minutes until cooked through and nicely browned. I like to use a meat thermometer to check for doneness—they should reach 160°F internally for food safety.
• Transfer the cooked frikadellen to a warm plate and let them rest for 2-3 minutes before serving. This brief rest allows the juices to redistribute, keeping them moist and tender inside. Serve warm with your choice of sides such as creamed potatoes, sauerkraut, or a simple salad with mustard sauce on the side.