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Frikadellen are a classic German comfort food that always reminds me of family gatherings around the dinner table. With their crispy outside and juicy center, they are the ultimate homemade patties that even picky eaters love. This recipe captures the balance of tradition and simplicity that makes these savory treats a staple in many German homes.
Frikadellen were one of the first recipes I cooked for my own family because I knew they would please everyone. These patties have become our go-to meal for cozy evenings and celebrations alike.
Ingredients
- Ground beef: fresh ground beef makes a juicier patty and reputable butchers often grind beef on request for the best texture
- Onion: finely chopped sweet or yellow onions add mild flavor and moisture
- Bread slices: soaked in water helps keep the patties tender and holds them together use sturdy country bread for rustic flavor
- Egg: binds the mixture so the patties hold their shape go for fresh eggs with a thick shell for best results
- Salt and pepper: brings out all the flavors and is essential for proper seasoning use freshly cracked black pepper if possible
- Mustard: adds a bit of tang and depth German or Dijon mustard gives the most authentic flavor
- Parsley: chopped parsley brings color and freshness flat-leaf parsley is the best choice for aroma and taste
- Oil for frying: use a neutral oil with a high smoke point like sunflower or canola so the patties get crispy instead of greasy
Step-by-Step Instructions
- Mix the Ingredients:
- Combine ground beef, finely chopped onion, soaked and squeezed bread, egg, salt, pepper, mustard, and chopped parsley in a large bowl. Use clean hands to mix gently until uniform but avoid overworking the meat to keep the patties tender.
- Shape the Patties:
- Divide the mixture into equal portions and form into round, palm-sized patties. Press each one gently to flatten slightly so they cook evenly.
- Prepare to Fry:
- Heat a generous layer of oil in a large frying pan over medium heat. Test the oil by dropping in a small bit of the mixture; it should sizzle immediately but not burn.
- Fry the Frikadellen:
- Lay the patties into the hot oil, making sure not to overcrowd the pan. Fry each side for about five to seven minutes until the outside is golden brown and a bit crisp. Adjust the heat if the patties brown too fast.
- Drain and Rest:
- Transfer fried patties to a plate lined with paper towels to remove excess oil. Let them rest briefly before serving to keep them juicy inside.
- Serving:
- Serve warm alongside traditional sides such as mashed potatoes, potato salad, or a crisp green salad. These pairings soak up the juices and complement the rich flavors of the Frikadellen.
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Parsley always steals the show for me in this recipe. I remember my grandmother picking fresh parsley from her small backyard garden, and the aroma in her kitchen was unforgettable. Each bite brings back that memory and the laughter around her table.
Storage Tips
Frikadellen store beautifully in the fridge for up to three days, making them handy for quick lunches. Reheat gently in a pan or microwave to retain their juiciness. For freezer storage, wrap individual patties tightly and keep for up to two months.
Ingredient Substitutions
If you do not have beef, try half beef and half pork for a more traditional version with extra flavor. Gluten-free bread works for those avoiding gluten. Chopped fresh chives or dill can stand in for parsley if you want a twist.
Serving Suggestions
These patties shine when served with warm potato salad, homemade pickles, or a dark rye bread. For a light meal, add a tangy cucumber salad and a dollop of grainy mustard on the side. I sometimes stack a leftover Frikadelle on dark bread with extra mustard for a hearty sandwich.
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Cultural and Historical Context
Frikadellen have been enjoyed in Germany for centuries as a working family’s meal because they use inexpensive ingredients in a filling way. Traditionally, they were packed as lunch for fieldworkers or schoolchildren. Today, they often appear at festivals, family gatherings, and on lunch menus throughout the country.
Recipe FAQs
- → What makes Frikadellen different from meatballs?
Frikadellen are typically larger, flatter patties made from ground beef, filled with bread and onion, and pan-fried for a crispier exterior than traditional round meatballs.
- → How do you keep Frikadellen juicy?
Soaking bread in water before mixing helps retain moisture during cooking, ensuring the patties stay tender and flavorful.
- → Can other meats be used instead of beef?
While beef is common, pork or a blend of beef and pork can be used for a richer taste and softer texture.
- → What sides go best with Frikadellen?
Classic accompaniments include creamy potatoes, roasted vegetables, or crisp salads, adding variety and balancing flavors.
- → Is mustard essential in the mixture?
Mustard adds depth, but it's optional. Feel free to adjust or omit to suit your flavor preferences.