Ingredients
- 1 lb (450g) ground beef (80–85% lean)
- ½ lb (225g) ground turkey (or ground veal, for traditional richness)
- 1 small onion, finely chopped
- 1 garlic clove, minced 🧄 (optional but adds depth)
- 1 egg, lightly beaten 🥚
- 1 day-old bread roll (or ½ cup breadcrumbs), soaked in milk
- ¼ cup milk 🥛
- 1 tsp salt 🧂
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp dried marjoram or thyme 🌿
- 1 tbsp fresh parsley, finely chopped
- 1 tsp German or Dijon mustard
- ½ tsp Worcestershire sauce (optional, adds umami)
- 2 tbsp neutral oil or butter for frying
Instructions
Step 1: Prepare the Bread
Soak the bread roll in milk for about 5 minutes, then squeeze out the excess milk.
If using breadcrumbs, mix them with milk just until softened.
Step 2: Mix the Meat
In a large mixing bowl, combine the ground beef, ground turkey (or veal), soaked bread, onion, garlic, egg, mustard, Worcestershire sauce, and all the seasonings.
Mix gently using your hands or a fork — overmixing can make the patties tough.
Step 3: Shape the Frikadellen
Divide the mixture into 6–8 portions and shape them into oval, slightly flattened patties about ¾-inch thick.
Tip: Wet your hands lightly to prevent sticking.
Step 4: Fry to Perfection
Heat oil or butter in a skillet over medium heat.
Cook each Frikadelle for about 5–6 minutes per side, until golden brown and cooked through (internal temp 160°F / 71°C).
Remove from the pan and rest for 5 minutes before serving — this keeps them extra juicy.
Notes
Serving Suggestions 🍽️
These German Frikadellen are incredibly versatile. Try them with:
- 🥔 German Potato Salad (Kartoffelsalat) — warm or cold versions
- 🍞 In a crusty Kaiser roll — with mustard and onions
- 🥒 Pickles and mustard — a simple and traditional snack
- 🥗 With red cabbage or sauerkraut — for that classic Bavarian touch
- 🍽️ Mashed potatoes with gravy — the ultimate comfort meal