Authentic German Frikadellen

Classic German Frikadellen bring old-world comfort straight to your dinner table. These succulent meat patties combine well-spiced ground meats with bread soaked in milk, giving them a soft bite that's noticeably different from ordinary burgers. The mix of beef and pork, boosted with chopped parsley and cooked onions, packs rich, mouthwatering taste in every mouthful. I've whipped these up so many times, and I've noticed that giving the mixture a half-hour rest before forming patties really lets all those flavors come together wonderfully.

Essential Components

Meat mixture: Half beef and half pork gives you just the right fat balance and tasteStale bread: Works way better than store-bought crumbsGreen parsley: Gives brightness and traditional colorOnion: Should be chopped very small for good mixingGerman-style mustard: Adds light sourness and complexityFull-fat milk: Creates soft, moist patties

Crafting Delicious Frikadellen

Starting Point: Let bread absorb milk until completely softBlending Stage: Mix your meats with the soaked bread and seasoningsFlavor Boost: Mix in mustard, herbs, and spices for depthForming Patties: Shape into ovals using slightly damp handsCooking Step: Fry until golden-colored on each sideWaiting Time: Let patties sit briefly after cooking

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When I was little, my grandma always made more Frikadellen than needed for sandwiches next day. They actually taste better after sitting overnight, so they're great for planning meals ahead.

Ideal Side Dishes

Make your meal complete by pairing these patties with classic German potato salad, tangy pickled veggies, or hearty rye bread. For something different, try them on soft brioche rolls topped with slow-cooked onions.

Tasty Variations

Put your own spin on them by mixing in grated apple for sweetness, adding crushed caraway, or folding in finely chopped mushrooms for extra savory notes.

Storage Advice

Raw patties can stay in your fridge up to 24 hours if covered. After cooking, keep your Frikadellen in a sealed container and warm them up slowly in a covered skillet with a little broth added. After making Frikadellen at home and in restaurant kitchens, I've learned that taking your time matters most - don't rush any step if you want that authentic taste that makes this dish so treasured in German cooking.

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Frequently Asked Questions

→ Can I prepare Frikadellen early?

Definitely! Keep them in the fridge for a day and reheat in a pan—or enjoy them cold in sandwiches.

→ What meat works best?

Traditionally, a beef and pork mix is used. But all-beef works fine too!

→ Why use milk with bread?

This trick locks in moisture to keep the patties soft and juicy.

→ What sides pair nicely?

You can serve these with German potato salad, fluffy mashed potatoes, or crunchy bread. Even a green salad works!

→ Can I freeze them?

Of course! Cooked or raw patties freeze up to three months. Let them thaw overnight before cooking or reheating.