Authentic German Frikadellen (Print Version)
# Ingredients:
→ Meat & Main Components
01 -
1 clove of garlic, finely crushed
02 -
1 small onion, chopped as tiny as possible
03 -
1 large egg
04 -
1 pound (450g) of ground pork, beef, or a mix of both
→ Bread & Dairy
05 -
1/4 cup of milk
06 -
1 slice of slightly dry white bread
→ Seasonings & Herbs
07 -
1/2 teaspoon of paprika
08 -
1/2 teaspoon ground marjoram (optional)
09 -
1 teaspoon of salt
10 -
A pinch of black pepper (about 1/2 teaspoon)
11 -
1 teaspoon of mustard (Dijon or yellow)
12 -
1 tablespoon of freshly chopped parsley
→ For Cooking
13 -
Butter or oil, roughly 2 tablespoons, for frying
# Instructions:
01 -
Drop your bread slice into the milk and let it soak for several minutes. When it’s soft, give it a gentle squeeze to wring out the extra milk. Break it into tiny crumbles and leave it to sit for a moment.
02 -
Put the meat, egg, softened bread, garlic, onion, parsley, mustard, and all the spices (salt, pepper, paprika, and marjoram if you'd like) into a mixing bowl. Stir it all just until the ingredients come together—don’t overdo it or the patties will get tough.
03 -
Divide the meat mixture into 4-6 even portions using your hands. Roll each into an oval shape, about half an inch thick. They’re like flatter meatballs!
04 -
Heat butter or oil in a skillet set to medium. Fry the patties for 4-5 minutes on each side. They’ll get a yummy golden crust and be fully cooked inside when they hit 160°F (71°C).
05 -
Serve while they’re still nice and warm. They pair great with mashed potatoes, potato salad, or a crisp piece of bread.
# Notes:
01 -
These tasty patties stay good in the fridge and are even better cold with mustard or pickles in a sandwich.
02 -
Spice it up by adding nutmeg or a pinch of cayenne to the meat mix.
03 -
Want to bake instead? Try cooking these on parchment paper at 375°F (190°C) for 25 minutes. Flip halfway to cook evenly.