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Traditional Frikadellen (German Meatballs)

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An authentic Frikadellen recipe, these beloved seasoned German meat patties are also popular in Denmark where they’re known as Frikadeller.   They 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!

For another famous German meatball recipe try our Kรถnigsberger Klopse!

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German Hamburgers

Frikadellen, as they’re called in Germany (aka Fleischkรผchle, 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 Frikadellen/Frikadeller 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.

Who Invented Hamburgers?

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 voilร ,ย the rest is history!

frikadellen recipe german hamburgers meat patties meatballs danish frikadeller authentic traditional

Frikadellen Key Ingredients

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.ย  The 1790 recipe calls for two very traditional spices, mace and cardamom.ย  While nutmeg can be substituted, we recommend mace for that traditional old-fashioned German flavor.ย  Likewise marjoram, not oregano, is the traditional herb of choice in Germany and Denmark and really contributes to an authentic flavor.

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.

Flavor 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.

Another variation is to make smaller Frikadellen and skew them onto kabob skewers.

frikadellen recipe german hamburgers meat patties meatballs danish frikadeller authentic traditional

How to Serve Frikadellen

In Germany Frikadellen are commonly served with potato salad (try my German Potato Salad and Creamy Potato Salad) which is my favorite way to enjoy them, or on a crusty roll slathered with mustard, which makes a great to-go lunch.ย  Many Germans also eat them with mashed potatoes and vegetables, including Rotkohl or Sauerkraut.ย  Some great non-German accompaniments for Frikadellen include Creamy Coleslaw, Freezer Slaw, Broccoli Salad, and Macaroni Salad. In Denmark where they’re known as Frikadeller, they’re commonly eaten on rugbord (Danish rye bread) with pickled red cabbage or slices of pickle.ย  In both countries they’re a popular picnic food because they transport easily and are also good cold.

frikadellen recipe german hamburgers meat patties meatballs danish frikadeller authentic traditional

Tips for Achieving the Perfect Frikadellen

  • Select ground meat with a good ratio of fat.ย  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.

Can Frikadeller Be Made In Advance?

Yes!ย  You can make the meat mixture at least one full day in advance.ย  In fact we recommend it because the flavor only gets better.ย  Cover and refrigerate the meat mixture and then make and fry the patties when you’re ready to use them.ย  Or you can also form the patties in advance and keep them covered and chilled until ready to use. Frikadellen can be eaten hot or cold. They can be reheated in the microwave.

Do They 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.

Frikadellen Recipe

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.

preparing bread and cooking onions

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.

combining all the ingredients in a bowl and mixing by hand

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.

forming meat patties and frying them

Frikadellen can be enjoyed both hot or cold. To store them let them cool completely and transfer them to an airtight container in the fridge. They can be reheated in the microwave.

Traditionally served with potato salad or a crusty bread roll slathered with mustard. See above in blog post for other serving ideas.

Enjoy!

frikadellen recipe german hamburgers meat patties meatballs danish frikadeller authentic traditional

For more traditional German recipes be sure to try my:

frikadellen recipe german hamburgers meat patties meatballs danish frikadeller authentic traditional

Traditional Frikadellen (German Meatballs)

Delicious hot or cold, can be made in advance and freeze well, these deliciously seasoned meat patties are massively popular in Germany and Denmark!
4.96 from 48 votes
Prep Time 15 minutes
Cook Time 10 minutes
Chill time for meat 30 minutes
Total Time 55 minutes
Course Main Course, Main Dish
Cuisine danish, German
Servings 4 servings
Calories 483 kcal

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); For gluten free use GF bread
  • 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

Advance Preparation:ย  You can make the meat mixture at least one full day in advance.ย  In fact we recommend it because the flavor only gets better.ย  Cover and refrigerate the meat mixture and then make and fry the patties when you’re ready to use them.ย  Or you can also form the patties in advance and keep them covered and chilled until ready to use.ย ย 
Freezing the Frikadellen:ย  They freeze really and will keep for up to 3 months in the freezer.ย  Wrap and store in ziplock freezer bags or airtight containers.ย  Simply thaw and reheat in the microwave, pan or oven.

Nutrition

Calories: 483kcalCarbohydrates: 10gProtein: 23gFat: 39gSaturated Fat: 13gCholesterol: 141mgSodium: 987mgPotassium: 422mgFiber: 1gSugar: 2gVitamin A: 726IUVitamin C: 8mgCalcium: 70mgIron: 3mg
Keyword Frikadellen, Frikadeller
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet September 16, 2019

kimberly killebrew the daring gourmet

Hi, Iโ€™m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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Recipe Rating




4.96 from 48 votes (18 ratings without comment)

97 Comments

  1. It sounds pretty delicious. Being a native German from the southern part of Germany ( Bavaria) and living in the US ( CA) for quite some time. I think I am quite qualified to give my opinion about ” Frikadellen” as they are called in high German. In the southern part of Germany they are called Fleischkuechle. ( little meat cakes). I am from the Munich/> Augsburg, my home city”area. And we would never call them Frikadellen. The recipe sounds more or less like my mother use to make it or I do. But we do not have ” yellow mustard” in Germany. We use European mustard. And we have several German brands of mustards. In this case, we would use ( Mittelscharf) medium hot mustard. Using garlic must be a new thing. My family never did nor did I. But why not?
    One more question, Kimberly. If I may. ( Wenn ich darf). Kimberly. It is not a very German name. :) How did this come about? :)

    1. Hi Udo, my Mutti is from Bavaria as well but later moved to Stuttgart, which is where I grew up, and we call them Frikadellen. Of course many similar dishes have different names depending on the region and really there is no “one” way to make them. Prepared yellow mustard simply differentiates between ground yellow mustard and further differentiates from grainy mustard. No yellow mustard in Germany? Lots of German brands fall into the category of prepared yellow mustard including Alstertor, Thomy, and Lรถwensenf. My middle name is Monika after my German aunt but Kimberly is likely the influence of my American father and, well, my Mutti decided she liked it ;)

  2. The spice trade was one of the great stimulants of trade in Europe at the end of the Middle Ages. Pepper, for example, was traded ounce for ounce for Gold at one point in time. Anyone who had money – royalty and nobility – and later middle class tradesmen – spent a good deal on spices to improve food’s palatability as the traditional European diet was abysmal. As in present day America, the spices used in your cuisine depended on availability. If near a seaport where spices arrived, your cuisine included them, whereas they were less available farther from ports – therefore the variations in traditional cuisine.
    When we moved from Chicago to a beef farm in central Missouri, we were stunned to find the following items were NOT available – mushrooms, french bread, any Italian or other ethnic food. The locals found ANY spice additions to our homemade dishes far too spicy, as they used no spices. Everything was strictly bland meat and potatoes. Food variations across the US today are probably similar to European variations hundreds if years ago.

    1. Barb, what a silly, silly thing to say. You should probably travel a bit (Chicago to Missouri does not count as travel ((you didn’t even leave the US Midwest!)), before you make sweeping generalizations about”American” and European” cuisine. And if you thought you had “french bread” in Chicago, you have certainly never eaten French bread.