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    Home » Main Courses

    Traditional Frikadellen Recipe - German Meat Patties

    Published: Jan 28, 2021 · Modified: May 31, 2025 by Marita Sinden · 5 Comments

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    German Frikadellen Dipped in Mustard

    My Frikadellen are nice and crispy on the outside and juicy, light, and fluffy on the inside. Let me show you how to make these homemade German meat patties from scratch using my special seasoning blend.

    Whether you serve them for dinner or bring them to an Oktoberfest potluck, these meatballs are always a hit!

    Frikadellen
    Jump to:
    • Traditional German Meat Patties
    • Ingredients you'll need:
    • How to make Frikadellen
    • Tips:
    • Troubleshooting
    • How to serve
    • Storage Instructions
    • Have you made this recipe?
    • Recipe

    Traditional German Meat Patties

    Frikadellen are German pan-fried meat patties made from ground meat, soaked bread, and seasonings. They’re often referred to as “German meatballs,” though they're flattened and shaped more like patties.

    They’re known by over 50 different names across German-speaking regions:

    • Southern Germany & Austria: Fleischküchle or Fleischpflanzerl
    • Northern Germany: Buletten
    • Eastern Germany: Fleischklopse

    Ingredients you'll need:

    • Ground meat – A 50/50 mix of pork and beef is traditional. You can also use all beef or all pork, depending on your preference.
    • Stale bread roll – Use a crusty roll or baguette. This helps make the Frikadellen light and fluffy.
    • Egg (medium size) – For binding and structure.
    • Frikadellen seasoning mix – Onion, mustard (affiliate link), salt, pepper, paprika, marjoram (affiliate link), and parsley.

    How to make Frikadellen

    For the detailed instructions and exact measurements, please jump to the printable recipe card

    Recipe Instructions

    1. Prepare Ingredients: Soak bread roll in water. Once softened, squeeze out excess liquid. Fry sliced onion in 1 tablespoon oil until browned.
    frikadellen meat mix

    Make the Meat Mixture: In a large bowl, combine: ground meat, squeezed bread, fried onion, egg, mustard (affiliate link), salt, pepper, marjoram (affiliate link), parsley, paprika. Knead until evenly mixed.

    shaping the meatballs

    3. Shape the Meatballs: You can shape larger balls (between 7-8 cm for dinner) or make mini versions for potlucks which are 4-5 cm. Use an ice cream scoop for uniform size. Fry a small test meatball to check seasoning; adjust if needed.

    frying meat patties

    Fry and Serve: Heat oil or clarified butter in a pan over medium heat. Fry meatballs 5–7 minutes per side. Don’t turn too early. Avoid high heat to prevent raw centers.Drain on paper towels before serving.

    Serve hot or cold

    Alternative Cooking Methods

    • Bake in the oven: Preheat to 200°C (392°F). Place patties on a parchment-lined tray and bake for 30–40 minutes, depending on size.
    • Air fryer: Bake at 200°C (392°F) for 10 minutes, flipping once halfway through for even browning.

    Tips:

    • Choose the Right Meat
      Use a mix of ground pork and beef for juicy, flavorful meatballs. Avoid lean meat—it makes them dry.
    • Use Bread and Egg for Texture
      Soaked bread rolls (or breadcrumbs) and egg help bind the mix and create a soft, tender inside.
    • Taste Before You Commit
      Fry a test meatball to check the seasoning. Adjust salt, pepper, and spices before shaping the rest.
    • Control the Heat
      Fry over medium heat. Too hot, and they’ll burn outside while staying raw inside. Test one first.

    Troubleshooting

    Sometimes you follow all the instructions, but your Frikadellen still don’t turn out quite right. Here are some quick fixes to adjust the texture to your liking:

    • My meatball mixture is too wet!
      Add breadcrumbs or oats to make the mixture drier and easier to shape.
    • I want firmer Frikadellen.
      Use more ground beef or skip the soaked bread roll for a denser texture.
    • I want fluffier meatballs.
      Add a second soaked bread roll or mix in a little cream cheese for a lighter, softer bite.
    German Frikadellen with Mustard

    How to serve

    You can serve the Frikadellen hot or cold. My favorite way to eat them is to dip them in some mustard (affiliate link).

    Here is a list of my favorite side dishes to serve these meat patties with:

    • Dips: German mustard (affiliate link), Ketchup or Curry Ketchup, Tsarsiki or Quark Dip
    • Sauces: Jager Sauce (mushroom gravy) , Rahmsauce (cream sauce) Zigeuner Sauce (Paprika Sauce) or Beer Onion Gravy
    • Salads - Warm Potato Salad, Tomato Salad, Cucumber Salad or German Coleslaw
    • Starchy Sides: Mashed Potatoes, Potato Dumplings, Bread Dumplings or Fried Potatoes.
    • Hunter Sauce - Jager Sauce
      Homemade Jager Sauce – German Hunter Sauce (Jägersoße)
    • Rahmsauce in a saucepan. A wooden spoon is dipping in
      Basic Recipe for Rahmsauce – German Cream Sauce
    • Zigeuner Sauce- German Red Pepper Sauce for Schnitzel and Steaks.
      Zigeuner Sauce (German Gypsy Sauce)
    • German Currywurst recipe
      Easy Currywurst Recipe with Homemade Currywurst Sauce
    German Frikadellen

    Storage Instructions

    Leftover Frikadellen keep in the fridge in an airtight container up to 2-3 days. They keep in the freezer up to three months. You can reheat them in the microwave or pan-fry them to crisp them up again.

    Have you made this recipe?

    Your feedback makes all the difference! Rate this recipe and drop a comment to help others enjoy it too

    Recipe

    Frikadellen

    Traditional Frikadellen Recipe - German Meat Patties

    Marita
    Golden and crispy on the outside, juicy and fluffy on the inside—these homemade Frikadellen are the ultimate comfort food. Whether you make large ones for dinner or bite-sized versions for a party, they’ll be gone in no time.
    5 from 8 votes
    I look forward to your feedback. Just click the stars above.
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 10 minutes mins
    Total Time 35 minutes mins
    Course Main Course, Snack
    Cuisine German
    Servings 4 people
    Calories 409 kcal

    Equipment

    • large bowl for mixing
    • frying pan

    Ingredients
     
     

    • 1 stale crusty roll whitebread or baguette - about 100 g / 3.5 oz
    • 1 onion around 70 g/2.4 oz , peeled and finely sliced
    • 1 tablespoon vegetable or sunflower oil (for frying the onion)
    • 250 g ground pork 0.5 lb - or substitute with ground beef *see notes
    • 250 g ground beef 0.5 lb
    • 1 egg medium size
    • 1 teaspoon mustard
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 tsp ground sweet paprika
    • 1 teaspoon dried majoram or substitute with sage (affiliate link)
    • 1 teaspoon dried parsley or substitute with fresh parsley
    • Butter, clarified butter, or vegetable oil for frying the meatballs
    Prevent your screen from going dark

    Instructions
     

    • Soak the bread roll in a bowl of water. Once it softens, squeeze out the excess liquid using your hands, a spoon, or a sieve. This step is important, as too much moisture will affect the texture of the meatballs.
      1 stale crusty roll
    • Fry the sliced onion in a frying pan with 1 tablespoon of oil until it starts to brown
      1 onion, 1 tablespoon vegetable or sunflower oil
    • In a large bowl, combine the ground meat, bread pulp, fried onion, egg, mustard (affiliate link), salt, pepper, marjoram (affiliate link), parsley, and paprika. Knead the mixture with your hands or a wooden spoon until everything is thoroughly combined.
      250 g ground pork, 250 g ground beef, 1 egg, 1 teaspoon mustard (affiliate link), 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon ground sweet paprika, 1 teaspoon dried majoram, 1 teaspoon dried parsley
    • Roll a small test meatball and fry it in oil to check the seasoning. Taste and adjust if needed.
    • Form meatballs with your hands. Using an ice cream scoop helps portion them evenly. (Each should be about 5 cm in diameter and weigh approximately 50 g / 1.7 oz.)
    • Heat a frying pan over medium heat and add enough oil or clarified butter to cover the base. Fry the meatballs for 5–7 minutes per side. Do not turn the meatballs too early; let them fry undisturbed to develop a firmer and crispier texture, preventing them from breaking apart. Ensure the oil is not too hot; otherwise, the outside will crisp too quickly while the inside remains raw.
      Butter, clarified butter, or vegetable oil
    • Place the cooked meatballs on a paper towel to absorb excess fat before serving.
    • Serve hot or cold

    To make in the oven

    • Preheat the oven to 200°C/ 392°F and place the meatballs on a tray lined with baking parchment. Bake them in the oven for 30-40 minutes depending on size.  Flip halfway through to ensure even cooking.

    To make in an airfryer

    • Bake at 200°C (392°F) for 10 minutes, flipping once halfway through for even browning.

    Video

    Notes

    Storage Instructions

    The meatballs stay good in the fridge for 2-3 days after frying.

    Freezing? 

    You can freeze your cooked meatballs in an airtight container for up to three months. Once defrosted, you can enjoy them cold. If you prefer, warm them up in the microwave, or fry them in a pan. 

    Nutrition

    Calories: 409kcalCarbohydrates: 9gProtein: 24gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 130mgSodium: 758mgPotassium: 426mgFiber: 1gSugar: 1gVitamin A: 312IUVitamin C: 2mgCalcium: 50mgIron: 3mg
    Keyword Boulette, Faschierte Laibchen, Fleischküchle, Fleischpflanzerl, Frikadellen, Klopse
    Did you make this recipe? I love hearing how you went with my recipes! Please leave a quick Comment and star rating. I appreciate your feedback.

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    Comments

      5 from 8 votes (5 ratings without comment)

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      Recipe Rating




    1. Ila says

      August 27, 2021 at 8:21 pm

      5 stars

      5 stars
      I think I made the best meatballs I ever made. Thank you so much for your recipe. I did not have marjoram, so I used caraway. But everything else was just as is. Also I love your idea of testing one meatball first, I never did that before. Frika amazing meatballs!!

      Reply
      • Marita says

        August 27, 2021 at 8:30 pm

        Hi Ila, thanks so much for your comment. It made me so happy. I am glad you enjoyed the Frikadellen x

        Reply
    2. Midge & Millie @ Peachicks' Bakery says

      February 04, 2021 at 11:03 am

      5 stars

      Millie my little carnivore declared that she NEEDS to make these meatballs as they look delicious!!

      Reply
    3. Ginger says

      July 02, 2014 at 9:22 pm

      5 stars
      Delicious! I love the idea of adding sage - I'll try that the next time I make Fleischküchle, little meat cakes, as we call them in Swabia!

      Reply
      • Marita says

        July 03, 2014 at 11:41 am

        yes there are so many different variations of this dish. I am looking forward to seeing yours on your blog soon. x

        Reply

    Hi, I'm Marita

    Food enthusiast & home cook. I returned to Germany after living in the UK for 20 years. Here at My Dinner, you will find traditional and authentic German recipes with cultural backgrounds.

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