What is Frikadellen?
A favorite growing up, this German Frikadellen recipe is Germany’s answer to the perfect, unfussy meat patty – crisp and deeply browned outside, juicy and tender inside. They’re shaped slightly oval, pan-fried (not grilled), and built on a soft bread “soaker” that keeps the meat moist without turning bready – almost like a lighter, pan-fried meatloaf. Sometimes they are also called Hackbraten. My parents made this meal a lot and they used both terms, Frikadellen or Hackbraten when they told us what was for supper.
Frikadellen are true German comfort food, found at home tables, beer gardens, and butcher counters (Metzgereien). You’ll see them called Buletten in Berlin and Fleischpflanzerl in Bavaria, or as some Americans would say, German meatball patties. But the soul is the same: savory onion, parsley, a touch of mustard, and sometimes marjoram. If you’re curious about the dish’s background and regional names, this overview of the history and variations of Frikadellen is a great primer.
They’re weeknight-simple and picnic-friendly: serve hot with warm potato salad or cucumber-dill salad, or enjoy them cold the next day on a crusty roll (Brötchen) with sharp mustard. For parties, make them smaller for easy snacking; for meal prep, cook a batch and reheat gently – Frikadellen keep their juiciness surprisingly well.
German Frikadellen (Hackbraten)
Ingredients
Equipment
Method
- Soak the bread: In a small bowl, cover the torn roll with milk. Let stand 5 minutes, then squeeze out excess liquid. Mash into a soft paste.
- Build the mix: In a large bowl, combine onion, parsley, mustard, salt, pepper, paprika, marjoram, and egg. Add the squeezed bread, then the ground beef and pork.
- Mix gently: With clean hands, fold the mixture just until evenly combined—don’t overmix. If it feels very sticky, rest 5 minutes; if loose, add 1–2 tbsp dry breadcrumbs.
- Shape: Moisten hands and form 8 oval patties, ~¾ in (2 cm) thick. Lightly flatten the centers (helps even cooking). Chill 10–15 minutes for cleaner edges (optional).
- Pan-fry: Heat oil (and butter, if using) over medium heat. Fry in two batches so you don’t crowd the pan. Cook 6–8 minutes per side until deeply browned and cooked through (internal temp ~160°F / 71°C). Adjust heat to maintain steady sizzle without scorching.
- Rest & serve: Transfer to a paper-towel-lined plate for 2–3 minutes. Taste a small piece of the first batch and adjust seasoning on the next if needed.
Nutrition
Notes
Serving Ideas:
- Classic: Warm potato salad, cucumber salad with dill, or buttered boiled potatoes.
- On a roll: Split Kaiser roll or Brötchen, sharp mustard, sliced pickles.
- With gravy: Deglaze the pan with a splash of broth, whisk in a knob of butter and a teaspoon of mustard.
Make-Ahead, Storage & Reheating:
- Make-ahead: Shape up to 24 hours ahead; cover and refrigerate.
- Leftovers: Refrigerate up to 3 days; freeze cooked patties up to 3 months.
- Reheat: 300°F/150°C oven 10–12 minutes or skillet over low with a splash of water and lid.
Variations:
- Caraway & Onion: Add ¼ tsp ground caraway; brown half the onion first for sweetness.
- Cheese-Stuffed: Press a small cube of mild cheese into the center before shaping.
- Herb-Forward: Double parsley and add 1 tsp lemon zest.
Allergen & Dietary Notes:
- Contains gluten, egg, and dairy (if using milk/butter).
- Dairy-free: use water for the soak and skip butter.
- Gluten-free: use GF bread or ½ cup (40 g) GF breadcrumbs.
Cook’s Tips:
- The soaked-bread “panade” is key to tenderness – don’t skip it.
- A gentle mix prevents toughness. Stop as soon as the meat looks evenly streaked with herbs.
- Browning loves patience: medium heat, enough fat, and minimal flipping.
FAQ
What makes Frikadellen different from burgers or meatballs?
Frikadellen are oval, pan-fried patties made tender with a soaked-bread “panade.” They’re more seasoned than burgers (onion, parsley, mustard, paprika, marjoram) and not sauced like many meatballs.
Can I bake or air-fry them instead of pan-frying?
Yes. Bake at 400°F (200°C) on a lightly oiled sheet for 20–25 min, flipping once, until 160°F (71°C) inside. Air fryer: 375°F (190°C) for 10–12 min, flipping halfway.
Why do my Frikadellen fall apart?
Usually too wet or under-bound. Fully squeeze the soaked bread, add 1 egg, and mix gently. If still loose, add 1–2 Tbsp breadcrumbs. Chill shaped patties 10–15 min before cooking and avoid overmixing.
What substitutions work well?
Use all beef or all pork (or a 50/50 mix as written). Turkey works if you add 1–2 Tbsp oil to the mix. Gluten-free: use GF bread/crumbs. Dairy-free: soak bread in water or broth. Swap parsley for chives; marjoram is optional.
How do I store and reheat them?
Refrigerate up to 3 days or freeze up to 3 months (wrap tightly). Reheat at 300°F (150°C) for 10–12 min or in a covered skillet over low heat with a splash of water. Cook to 160°F (71°C) before serving.
Should I cook the onions first?
You don’t have to, but it changes the flavor. Raw, finely minced onion gives classic bite; sweating the onion in a little butter for 3–4 minutes adds sweetness and reduces sharpness. Let it cool before mixing so it doesn’t tighten the meat. If you grate the onion, squeeze out excess liquid to keep the mix from getting soggy.
