How to Make Frikadellen – Authentic German Meatballs!
These Authentic German Frikadellen are juicy, flavourful, and incredibly easy to make! They’re pan-fried to golden perfection with a crispy outside and a tender, moist inside. A classic in German households, these meat patties are a staple for good reason. In the video, I served them with a fresh side salad, homemade Tomato Relish, and mayonnaise, but they also pair beautifully with mashed potatoes, vegetables, or in a burger bun. If you love rich, hearty German flavours, be sure to check out my German Goulash – a slow-cooked beef stew that’s just as comforting and delicious!
Frikadellen – Authentic German Meatballs
Prep Time: 20 minutes
Cook Time: 15 minutes
Chilling Time: 30 minutes
Servings: 6
These Authentic German Frikadellen are juicy, flavourful, and easy to make! A combination of beef & pork mince, soaked bread, and classic German seasonings creates the perfect balance of flavour and texture. Pan-fried until golden brown and crispy on the outside, yet tender and juicy inside, these German meatballs are a must-try.They are versatile and crowd-pleasing, perfect for serving with a fresh side salad, homemade tomato relish, and mayonnaise or alongside mashed potatoes and vegetables. Whether enjoyed as a meal or in a bun, this recipe is a true German classic that you’ll want to make again and again!
Ingredients
- 2 slices of bread stale is good or 2 big bread rolls
- milk to cover bread
- 2 medium onions
- 1/2 bunch parsley
- 4 cloves garlic
- 500 grams beef mince
- 500 grams pork mince
- 2 whole eggs
- 3 teaspoons sea salt
- 2 teaspoons cracked black pepper
- 1-2 small teaspoons dried marjoram marjoram is a strong herb
- 2 heaped teaspoons paprika powder
- 3 teaspoons prepared mustard
- oil & butter for frying
Instructions
- Soak the bread in milk. Not too much, just enough to cover, then squeeze all the milk out.
- Peel and finely dice the onions.
- Chop up the parsley and garlic.
- Place the pork and beef mince in a bowl.
- Add the soaked bread (squeezed well), onions, parsley, garlic, eggs, sea salt, black pepper, marjoram leaves, paprika powder, and mustard to the bowl.
- Knead the mixture thoroughly with your hands.
- Form the patties and put a small piece of butter in the middle of each patty.
- Cover the patties and place them in the refrigerator for 30 minutes to firm up.
- Warm up a heavy-based pan and add some olive oil and butter.
- Gently place the patties into the pan and cook them over low heat for about 12 minutes, turning them frequently.
- Serve the Frikadellen with whatever you please or put them in a hamburger bun. Today I served them with a side salad, and my delicious home-made Tomato Relish with a blob of mayonnaise on the side, the tomato relish and mayo go so well together.
Video
Notes
- The soaked bread makes the Frikadellen extra juicy & tender! Don’t skip this step, and make sure you squeeze the extra milk out well.
- Kneading the mixture well ensures a perfect texture.
- Adding a tiny little bit of butter inside the patties when forming them keeps them moist & flavourful – check out the video to see how!
- Chilling before cooking helps them hold their shape.
- Fry over low heat for an even, golden crust without burning.
I’ve never cooked with Marjoram before & thought this would be a good time to try it. A good ‘meatball’ is hard to come by but these were very moorish & paired well with a zingy cabbage salad. The texture is spot on, not dry or hard, rather they are juicy & melt in your mouth. I think these would go well with anything really, especially in a sandwich with mustard!
Oh wonderful. Yes, marjoram is quite a strong flavour, and I’ve found it’s really popular in German cooking. I’m so happy you enjoyed the Frikadelle, especially the lovely juicy texture. I make these instead of rissoles these days, and they’re always well received. Thank you so much for taking the time to come back and let me know. I really appreciate it. ❤️