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Frikadellen

Serves 4 to 6 Entree meat

Frikadellen

Frikadellen are a beloved staple in Berlin and northern Germany, showcasing a simple yet satisfying blend of ground beef and pork. The mixture is enriched with a day-old roll, an egg, and a touch of mustard, creating a hearty patty that's both flavorful and comforting. Fresh parsley and finely chopped onion add a burst of freshness, while the seasoning with fine sea salt and black pepper is done by intuition, just as a German family cook would.

Cooked in butter or clarified butter, these patties develop a deliciously crispy exterior while remaining juicy inside. Frikadellen are enjoyed without fuss, often inviting second helpings. They are a true reflection of home-style German cooking, where the emphasis is on taste and satisfaction.

Ingredients

  • 400 gground beef
  • 200 gground pork
  • 1day-old roll — soaked and squeezed
  • 1egg
  • 1onion — finely chopped
  • 1 tspmustard
  • 2 tbspclarified butter
  • fresh parsley — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by soaking the day-old roll in a bowl of water for about 5 minutes until it becomes soft. Once soaked, squeeze out the excess water and set the roll aside. This will add moisture to the Frikadellen, ensuring they remain tender.
  2. Finely chop the onion and a handful of fresh parsley. In a large mixing bowl, combine 400 g ground beef, 200 g ground pork, the soaked roll, 1 egg, the chopped onion, parsley, and 1 tsp mustard. Season generously with fine sea salt and black pepper. Mix everything thoroughly with your hands until all ingredients are well incorporated and the mixture feels cohesive.
  3. Shape the mixture into patties, about the size of your palm and 2 cm thick. This size ensures they cook evenly and remain juicy. Place them on a plate and let them rest for a few minutes, allowing the flavors to meld.
  4. Heat 2 tbsp of clarified butter in a large frying pan over medium-high heat. Once the butter is hot and shimmering, add the Frikadellen in batches, ensuring not to overcrowd the pan. Cook each side for about 4-5 minutes until they develop a deep brown crust. This browning is essential for flavor.
  5. After browning, reduce the heat to medium and cover the pan. Allow the Frikadellen to cook through for an additional 5-7 minutes. They are done when they feel firm to the touch and any juices run clear when pierced with a knife.
  6. Remove the Frikadellen from the pan and let them rest on a plate for a few minutes. This resting period allows the juices to redistribute, ensuring each bite is flavorful and moist. Serve warm with potatoes, Spätzle, or fresh bread, and enjoy the comforting taste of this German classic.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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