How to make Frikadellen

Why cooks start here

Frikadellen is cooked the way Berlin and northern Germany cooks it — butter or clarified butter used without fuss, salt judged by hand, and no apology for a second helping. This is the home version, written down the way a German family cook actually puts it on the table.

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.