Classic German Meat Patties Recipe (Print Version)
# Ingredients:
→ Meat & Main Components
01 -
1 pound (450g) ground beef, or a mix of ground beef and pork
02 -
1 small onion, finely chopped
03 -
1 clove garlic, minced
04 -
1 large egg
→ Bread & Dairy
05 -
1 slice stale white bread
06 -
1/4 cup milk
→ Seasonings & Herbs
07 -
1 teaspoon Dijon or yellow mustard
08 -
1 teaspoon salt
09 -
1/2 teaspoon black pepper
10 -
1/2 teaspoon paprika
11 -
1/2 teaspoon ground marjoram (optional)
12 -
1 tablespoon fresh parsley, chopped
→ For Cooking
13 -
2 tablespoons oil or butter for frying
# Instructions:
01 -
Start by soaking your slice of stale bread in milk for about 5 minutes. Once softened, squeeze out any excess milk and crumble the bread into small pieces. Set this aside - it'll help keep your patties moist.
02 -
In a large mixing bowl, combine your ground meat, the prepared bread mixture, chopped onion, minced garlic, egg, mustard, and all your seasonings (salt, pepper, paprika, marjoram if using, and parsley). Mix everything just until combined - careful not to overmix, as this will keep your Frikadellen nice and tender.
03 -
With clean hands, divide your meat mixture into 4-6 equal portions. Shape each portion into an oval patty, about 1/2-inch thick. Think of them as elongated hamburgers!
04 -
Heat your oil or butter in a large skillet over medium heat. Add your patties and cook them for 4-5 minutes on each side until they develop a beautiful golden-brown crust and are cooked through (they should reach an internal temperature of 160°F/71°C).
05 -
Serve your Frikadellen while they're still warm. They're traditionally enjoyed with potato salad, mashed potatoes, or some crusty bread on the side.
# Notes:
01 -
These traditional German meat patties can be made ahead and are actually delicious served cold in sandwiches with mustard or pickles.
02 -
For extra flavor, try adding a pinch of nutmeg or cayenne pepper to the meat mixture.
03 -
If you prefer baking, you can cook these on a parchment-lined baking sheet at 375°F (190°C) for about 25 minutes, flipping halfway through.