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Traditional German Frikadellen (Meatball Patties)

Crispy-edged, tender-centered German meatball patties made with a beef and pork blend, soaked bread, and pan-fried until deep golden brown. A classic weeknight dinner from German home kitchens.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course: Main Course
Cuisine: German
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 stale bread roll (or 2 slices day-old bread)
  • ½ cup whole milk
  • 1 lb ground beef
  • ½ lb ground pork
  • 1 small onion, finely chopped
  • 1 tablespoon butter
  • 2 large eggs
  • 1 tablespoon Dijon or German mustard
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Pinch of paprika (optional)
  • 3 tablespoons vegetable oil, for frying

Equipment

  • Large mixing bowl
  • Small bowl (for soaking bread)
  • Nonstick or cast iron skillet
  • Spatula
  • Instant-read thermometer, optional

Method
 

  1. Soak torn bread in ½ cup milk for 10 minutes.
  2. Sauté chopped onion in butter over medium-low heat until soft, about 4 minutes; cool slightly.
  3. Squeeze excess milk from bread; combine with ground beef and pork in a large bowl.
  4. Add eggs, cooled onion, mustard, parsley, salt, pepper, and paprika.
  5. Mix by hand for 1–2 minutes, just until combined.
  6. Shape into 6 patties, about ¾ inch thick.
  7. Heat oil in skillet over medium heat until shimmering, about 2 minutes.
  8. Fry patties undisturbed for 5–6 minutes per side.
  9. Flip once; fry second side 4–5 minutes, until internal temp reaches 160°F.
  10. Rest patties 5 minutes before serving.

Notes

Frikadellen taste even better the next day, sliced cold on a sandwich with mustard. Raw shaped patties freeze well for up to 3 months — thaw overnight in the fridge before frying. For a lighter version, bake at 400°F for 20 minutes instead of pan-frying.