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Authentic German Frikadellen are my go-to when I want something satisfyingly savory and comforting that does not take hours in the kitchen. Each juicy patty bursts with rich flavors from the perfect blend of onion, breadcrumbs, and just a hint of mustard. Whether you serve them with creamy mashed potatoes or tuck them into a fresh roll for lunch, these patties will have everyone reaching for seconds.
The very first time I made Frikadellen for my family it instantly became a cold-weather staple. Now every time I make them I am reminded of our laughter around the dinner table as everyone grabs their favorite dipping sauce.
Ingredients
- Ground beef: enhances juiciness choose eighty percent lean for best texture and taste
- Onion: infuses every patty with sweetness finely chop for even flavor throughout
- Fresh breadcrumbs: help bind and keep the patties tender pulsed day-old bread works best
- Eggs: hold the mixture together look for bright yellow yolks for richer patties
- Dijon mustard: gives subtle tang use a good quality jar for balanced flavor
- Salt and pepper: round out the seasoning freshly cracked pepper is worth the effort
Step-by-Step Instructions
- Chop and Prep
- Finely chop the onion making sure there are no large chunks as this helps the flavor coat each bite evenly Gather all other ingredients so everything is within reach
- Mix Everything
- Add ground beef chopped onion breadcrumbs eggs mustard salt and pepper into a large mixing bowl Use clean hands to gently mix just until everything comes together this keeps the patties tender
- Shape the Patties
- Divide the meat mixture evenly and form thick patties about one inch in height pressing the sides to create smooth edges and gently flatten for even cooking
- Sear and Cook
- Heat a thin layer of oil in a skillet over medium heat Once hot lay in the patties without overcrowding Cook for five to seven minutes per side letting them develop a deep golden crust and making sure the centers are cooked through
- Drain and Serve
- Transfer cooked patties to a plate lined with paper towels letting any extra oil drip off Serve warm with your favorite sides
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The onion is my favorite ingredient here it caramelizes just enough to disappear into the meatball adding a delicious sweetness I remember my grandmother sneaking in extra onion when no one was looking and those were always the juiciest patties
Storage Tips
Leftover Frikadellen keep well in the refrigerator for up to four days Layer them in an airtight container with parchment between and reheat gently on the stove or microwave The flavor deepens overnight making them even better the next day
Ingredient Substitutions
If you run out of fresh breadcrumbs try panko or even crushed saltine crackers Substitute ground pork or a beef and pork blend for a richer patty For a dairy free version skip adding milk to the breadcrumbs completely
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Serving Suggestions
Serve Frikadellen warm with mashed potatoes roasted veggies or a crisp cucumber salad They are also delicious in crusty rolls with pickles and mustard Try offering a few sauces like creamy horseradish or spicy ketchup for dipping
Cultural Context
Frikadellen are a beloved staple across Germany often enjoyed at home or found at markets and festivals Every region has its own spin but the heart of the dish is always the hearty spiced patty I love making these as a nod to the meals shared at noisy German kitchen tables
Recipe FAQs
- → What type of ground beef is best for Frikadellen?
An 80/20 lean-to-fat ratio provides juicy and flavorful patties while maintaining the right texture.
- → Can Frikadellen be baked instead of pan-fried?
Yes, baking at 400°F for about 20 minutes also yields a tasty result, though the crust may be less crisp.
- → What can I serve with Frikadellen?
They pair well with creamy mashed potatoes, potato salad, sauerkraut, or a crisp green salad.
- → How can I ensure the patties stay moist?
Using fresh breadcrumbs and not overmixing helps retain moisture and keeps the patties tender.
- → Are there traditional variations for the seasoning?
Some add chopped parsley, marjoram, or garlic for additional depth in flavor. Adjust to your taste.