These seasoned German meat patties (also known as Frikadeller in Denmark) are extremely popular for both mealtimes and picnics because they’re equally delicious either hot or cold! They’ve been a household staple for centuries and their popularity has spread across multiple European countries and beyond!
Frikadellen, as they’re called in Germany (aka Fleischküchle, Fleischpflanzerl and Buletten), or Frikadeller, as they’re called in Denmark, are seasoned meat patties that are equally good hot or cold and have been popular for both mealtimes and picnics for centuries. This authentic frikadeller recipe captures all the flavor of this popular European favorite!
Where did Frikadeller/Frikadellen Originate?
It’s origin is uncertain but it’s largely attributed to north Germany and Denmark though they have also become very popular throughout Scandinavia, Holland, Poland and other parts of the world. They can be traced back to at least the 18th century in Germany, though they’re almost certainly much older.
How Are the Frikadelle and the Hamburger Related?
While the the origin of the Frikadelle isn’t entirely clear, what we do know is that the Frikadellen of north Germany, of Hamburg specifically, were the inspiration for what became known as Hamburgers.
That’s right, German immigrants from Hamburg took their Frikadellen with them to the United States, eventually someone threw a Frikadelle in between two buns and voilà, the rest is history!
What Are the Key Ingredients in Frikadellen?
As with almost any “traditional” or “authentic” recipe, there is more than one version. Variations abound depending on the particular region and the particular family tradition. Nevertheless, Frikadellen and Frikadeller generally all have the same core ingredients in common: Ground meat, onions, bread, egg and seasonings. The regional differences vary in the specific seasonings.
In a collection of recipes compiled in 1790 by the mother of German author Theodor Fontanes, the over 200 year-old recipe for Frikadellen was largely the same then as it is today, incorporating ground meat (usually a combination of beef and pork), onions, bread, eggs, parsley and spices. The 1790 recipe calls for two very traditional spices, mace and cardamom. While nutmeg can be substituted, we recommend mace for that traditional old-fashioned German flavor. Likewise marjoram, not oregano, is the traditional herb of choice in Germany and Denmark.
Traditionally Frikadellen were fried in pork fat or beef fat but today they’re most commonly fried in clarified butter (Butterschmalz) or oil or a combination of both.
How Do You Serve Frikadeller?
In Germany Frikadellen are commonly served with potato salad (try our Swabian Potato Salad and Creamy Potato Salad) or a crusty roll slathered with mustard. Many also eat them with mashed potatoes, and vegetables. In Denmark they’re also commonly eaten on rugbord (Danish rye bread – click for recipe) with pickled red cabbage or slices of pickle. In both countries they’re a popular picnic food because they transport easily and are also good cold.
Another variation is to make smaller Frikadellen and skew them onto kabob skewers.
Tips for Achieving the Perfect Frikadellen
- Select ground meat with a good ratio of fat. Do not use extra lean or the Frikadellen will lose a lot of water during cooking and become dry.
- When you press down the balls of meat be sure the width is even throughout the patty for even cooking.
- Moistening your hands with a little water before forming the patties will prevent the meat mixture from sticking to your hands.
Frikadelle Variations
If you’d like to change up the flavors for something different you can try swapping out the spices in this recipe for any of the following: Curry, chili powder, sun-dried tomatoes, preserved lemon (for a little Moroccan influence, harissa, caraway seeds, fennel, basil, thyme, rosemary, etc.
Can Frikadellen Be Made In Advance?
Yes! You can make the meat mixture at least one full day in advance. In fact we recommend it because the flavor only gets better. Cover and refrigerate the meat mixture and then make and fry the patties when you’re ready to use them. Or you can also form the patties in advance and keep them covered and chilled until ready to use.
Do Frikadeller Freeze Well?
Yes they do! They freeze really and will keep for up to 3 months in the freezer. Wrap and store in ziplock freezer bags or airtight containers. Simply thaw and reheat in the microwave, pan or oven.
Let’s get started!
Break the bread up into small pieces, place them in a small bowl and pour water/milk over them and let them soak for 15 minutes while you’re preparing the other ingredients. Squeeze out any excess liquid.
Heat some oil or butter in a frying and saute the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.
Place all of the ingredients (except for the olive oil and butter) in a large bowl along with the onion mixture and the soaked bread. Use your hands to thoroughly knead the mixture until well blended and the meat is smooth. The more you knead it, the better the results.
Form the meat mixture into balls according to desired size and slightly flatten them. Cover and chill the patties in the fridge for at least 30 minutes before frying them.
Heat the olive oil and butter in a frying pan. Once hot add the Frikadellen / Frikadeller and fry on both sides on higher heat until nicely browned, then lower the heat and continue to fry over medium heat until cooked through according to desired doneness.
Traditionally served with potato salad or a crusty bread roll slathered with mustard. See above in blog post for other serving ideas.
Enjoy!
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Authentic German Frikadellen / Danish Frikadeller
Ingredients
- 1/2 pound ground beef , 80% recommended for moist Frikadellen; no leaner than 92%
- 1/2 pound ground pork
- 1 medium yellow onion , very finely chopped
- 2 slices slightly stale white bread (about 2 oz or 50 g) (can also use fresh croutons and let them sit out a day)
- 1/4 cup warm water or milk
- 1 large egg
- 1 clove garlic , minced
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 1 teaspoon prepared yellow mustard
- 1 teaspoon dried marjoram
- 1 teaspoon sweet Hungarian paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cardamom
- 3 tablespoons olive oil
- 1 tablespoon butter
Instructions
- Break the bread up into small pieces, place them in a small bowl and pour water/milk over them and let them soak for 15 minutes while you're preparing the other ingredients. Squeeze out any excess liquid.
- Heat some oil or butter in a frying and saute the onions until soft and translucent, 5-7 minutes. Add the garlic and cook for another minute.
- Place all of the ingredients (except for the olive oil and butter) in a large bowl along with the onion mixture and the soaked bread. Use your hands to thoroughly knead the mixture until well blended and the meat is smooth. The more you knead it, the better the results. Form the meat mixture into balls according to desired size and slightly flatten them. Cover and chill the patties in the fridge for at least 30 minutes.
- Heat the olive oil and butter in a frying pan. Once hot add the Frikadellen / Frikadeller and fry on both sides on higher heat until nicely browned, then lower the heat and continue to fry over medium heat until cooked through according to desired doneness. Traditionally served with potato salad or a crusty bread roll slathered with mustard. See blog post for other serving ideas.
Notes
Nutrition
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Petra says
I grew up with frikadellen. We didn’t use those spices. We always used Maggi. I’ll make them the way I normally do and this way as well and decide from there.
Teresé Farkas says
My favorite go to is Buletten, in the South they call this meatloaf. Lmao 🤣 I have been eating Buletten patties forever. Everyone has a twist on seasoning it to their taste from Cajun, TexMex to BBQ to tomato sauces to death. Me I just splash Dale/Moore sauce, whoshire? sauce, diced Onions 🧅 1 egg n old bread 🍞 mustard s/p garlic, pinch cayenne, sometimes add Jamaican Pekapepper sauce. Make flat patties on cookie pan. First night uses the pan juice for gravie (Salisbury) next few patties hot side dish or for burger 🍔 or cold meatloaf sandwiches 🥪 lol
Guten Appetite
Teresé Farkas says
I bake them in the oven on a jellie roll pan. 350-425 depending how fast I need them. When you smell them temp for 165’ done.
Adolf Scholz says
just made some i used hamburger buns with mayonnaise – onion – cheece – tomatos and mustart sooo good .
Kimberly Killebrew says
Thank you, Adolf, I’m so glad you enjoyed them!
Pat Collier says
Just like my mom’s. I’m gluten free and substitute instant potato flakes which work just fine.
Kimberly Killebrew says
Awesome, Pat, thank you so much for the feedback!
Carol Azarcon says
Where does it say to use potatoes?
Kristina Lilli says
These are exactly like my mom’s, an outstanding cook born 1925 outside Hanover, a port city active in spice trade for a few hundred years. Of course Mom used cardamom, mace, and coriander. Read Dani’s comment and had same reaction as Kimberly: What is more German than Lebkuchen! And curry Wurst was everywhere when I lived there. Sympathy to Toni whose Oma didnt use spices.
Pat says
My mother-in-law would make these with leftover beef roast ground up. Is that even possible?
Kimberly @ The Daring Gourmet says
Hi Pat, it wouldn’t work as this recipe is written, it would require more binding ingredients to get the already-cooked beef to adhere together, which would still be a challenge.
Crystal Hetke says
If I omitted Mace, would they still taste good and what does mace do for them. Thanks
Kimberly @ The Daring Gourmet says
Hi Crystal, you can substitute nutmeg. If you don’t have either then just omit it and they’ll still taste delicious.
Talea says
The mace gives more depth of flavor. If you’re not a fan, use nutmeg which is similar.
You could, dare I say, also use wustershire, but very sparingly as it alters the flavor considerably.
Ed Matthews says
This could be a great meatloaf , 4 times the ingredients.
Ed Matthews says
Instead of using bread, use hash brown taters…uncooked and put in the oven or smoker till done.
Kimberly @ The Daring Gourmet says
For sure, Ed!
Diana says
These were wonderful, my German husband said he hasn’t eaten these since his grandma passed and said they were very close to hers!
Kimberly @ The Daring Gourmet says
Thank you, Diana, I’m so glad you both enjoyed them!
Tony says
I have to agree somewhat with Dani’s post. My German grandmother had probably never even heard of those spices, let alone put them in frikadellen. Mace, coriander and cardamom might have a place in German cooking, but not in my Grannie’s kitchen.
Talea says
Oh my granny was totally down with these ingredients. Her Frikadellen where the best. These came really close.
I’ve made them twice now and discovered that my oma used Hungarian smoked paprika in hers.
michael e meister says
To “dress” this dish up a little, what sauce could be used with this? Staying with the German stlye.
Kimberly @ The Daring Gourmet says
Hi Michael, either a regular brown gravy or an onion gravy would go very well with these.
Christine says
My German mother would always brighten up her onion gravy with a dash of vinegar.
Dani says
Hello. Was looking for a recipe for Frikadellen as I used to it in many places in Germany were I grew up some 40 years ago, and stumbled over this one.
I had a good lough while reading: ground mace, ground coriander and ground cardamom.
These more oriental spices will NEVER find their way into a real German Frikadelle.
While I have no doubt that the recipe will yield tasty meat balls, I would change the title. These are NOT “Authentic German Frikadellen”.
Cheers,
Dani
Kimberly @ The Daring Gourmet says
Dani, your argument that “oriental” spices would “NEVER” find their way into authentic German cooking is absolutely ludicrous. Spices such as mace, coriander, cardamom, star anise, etc, have been part of German cooking since the early 1500’s (the spice trade from Asia to Europe was very much alive and flourishing at the time). As just one of many examples, have you heard of a very old, very traditional German pastry called Lebkuchen? Look up the ingredients for the spice blend in it called Lebkuchengewürz (hint: it includes over a half dozen “oriental” spices). By the way, Frikadellen are also include ground black pepper which, incidentally, is also an “oriental” spice. Following your line of logic the inclusion of pepper would likewise render this recipe “NOT authentic.”
Sorry, Dani, but the laugh is on you on this one.
Mark says
Exactly. Those are the same spices that season bratwurst.
Em says
I just made these tonight. They were so amazing. My kids loved it. I will definitely be adding this to my meal plans from now on.
Kimberly @ The Daring Gourmet says
Thank you, Em, I’m so happy everyone enjoyed them!