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Home » Authentic German Frikadellen / Danish Frikadeller

Authentic German Frikadellen / Danish Frikadeller

September 16, 2019

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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!

frikadeller recipe frikadellen Danish German meatballs meat patties authentic traditional

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!

frikadeller recipe frikadellen Danish German meatballs meat patties authentic traditional
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frikadeller recipe frikadellen Danish German meatballs meat patties authentic traditional

Authentic German Frikadellen / Danish Frikadeller

Kimberly Killebrew
Delicious hot or cold, can be made in advance and freeze well, these deliciously seasoned meat patties are massively popular in Germany and Denmark!
Print Recipe
4.96 from 25 votes
Prep Time 15 mins
Cook Time 10 mins
Chill time for meat 30 mins
Total Time 55 mins
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)
  • 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:  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.  
Freezing the Frikadellen:  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.

Nutrition

Calories: 483kcal | Carbohydrates: 10g | Protein: 23g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 141mg | Sodium: 987mg | Potassium: 422mg | Fiber: 1g | Sugar: 2g | Vitamin A: 726IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 3mg
Keyword Frikadellen Frikadeller
Tried this recipe?Click HERE to rate it!

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Filed Under: Affiliate, All Recipes, By Country or Region, Denmark, Disclosure, Food, Germany, Western Europe Tagged With: beef, Danish, Denmark, frikadellen, frikadeller, German, Germany, meat, meatballs, patties, pork

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58 Responses

  1. Mike S says

    December 28, 2020 at 3:05 pm

    I’ve been clearing my freezer before the new year & had a pork shoulder which was too much to use for the sausage casings I have, so I cut off a slice & removed the thick layer of fat to go into the sausages.
    That left me with 550g of leaner meat which I used for this recipe.
    I also had no white bread, so used 50g white breadcrumbs, rehydrated with milk instead.
    Made everything as in the recipe, left in the fridge for 2 hours, then formed patties & fried in olive oil/butter mix.
    It was at that point I realised I missed out the egg, & thus the patties are less cohesive than expected…
    Not that it matters for a first try & the result is very tasty indeed & I recommend the recipe (don’t forget the egg…)

    Reply
    • Kimberly @ The Daring Gourmet says

      December 28, 2020 at 4:40 pm

      Awesome, Mike, I’m glad you enjoyed them, thank you!

      Reply
  2. Terence McLaren-Shepherd says

    August 26, 2020 at 11:08 pm

    A great favourite from my days of serving in the British Army of the Rhine in the 70s. Now a regular platter at my barbecues. Neighbours love them hot or cold on crusty rolls from the German Deli. Wonderful!.

    Reply
  3. standrean says

    August 2, 2020 at 8:20 pm

    Thanks. This recipes gave a truly authentic favor. Served with bratkartoffeln and a small side salad

    Reply
    • Kimberly @ The Daring Gourmet says

      August 2, 2020 at 8:23 pm

      Wonderful, standrean, I’m so glad you enjoyed them, thank you!

      Reply
  4. Roswitha says

    July 25, 2020 at 2:35 pm

    I am from Bavaria , and our version is half ground beef half pork, finely diced onions, egg, nutmeg and cloves, Maggi seasonimg, soaked and squeezed french bread, rolled in breadcrumbs and then fried.
    I also use this recipe for meatballs with gravy.

    Reply
  5. ALY says

    July 20, 2020 at 5:58 am

    My mother was from Denmark and my recipe is very different from yours in that it does not resemble a traditional meatloaf.
    1 Lb ground pork (80/20)
    1 egg,
    1 med/small finely grated onion (squeeze the excess water out)
    1/2 cup whole milk or 1/2 & 1/2,
    1/2 c. flour,
    ground white pepper, salt to taste
    optional: 1/8 tea. nutmeg
    Mix flour and water into a paste. Stir in the rest and really beat the meat together to form farce or paste. (You cannot overwork pork) Let sit in the refrigerator for min. 1 hour. Heat a medium pan with butter or ghee and scoop the farce to form thick patties. Fry on medium/low until the meat is cooked through.
    This recipe is a cleaner, more pure meat flavor without a lot of extra ‘stuff’
    It can also be made with a meatloaf mix (1/3rd each pork, beef and veal ) be careful to just mix and don’t beat the mixture.

    Reply
  6. Rob says

    July 5, 2020 at 6:03 am

    My Dad was from the Bohemian Region and came to the US when he was 9 and right before WW1. He would make what he called Frikadiller on Memorial Day for family picnic. He would use the meatloaf mix with bell, pork, and veal Lowry’s Seasoning and after frying the patties he would cover them with a tomato sauce mixture in a big cast iron skillet and baked them. Everyone loved them

    Reply
  7. JJ says

    June 30, 2020 at 11:44 am

    Whoa…this recipe sounds so delicious, I printed it out, will cook it tonight and went ahead and signed up for your emails for more great recipes. Dang, these meat patties are the epitome of “meat-and-potatoes” comfort food…which I shouldn’t eat (I’m over 65) but can’t stay away from. Great feedback from international fans, too.
    I landed on “Frikadellen/Frikadeller” while looking for a great potato salad. I’ll bet you have a good one for that side dish, too.
    Southern California USA

    Reply
    • Kimberly @ The Daring Gourmet says

      June 30, 2020 at 11:47 pm

      Fantastic, JJ, I hope you enjoy these and thanks for subscribing to my newsletter! I have two potato salad recipes, a creamy potato salad and a German potato salad. Either one would make a great accompaniment to these Frikadellen. Happy cooking! :)

      Reply
  8. Paris says

    May 13, 2020 at 10:30 am

    Here’s an alternative “recipe” for all Americans who grew up with meatloaf.

    1. Mix the meatloaf ingredients “just like Mom or Grandma did it”.
    2. Form into “fat patties”, smaller in diameter than normal hamburgers.
    3. Fry in a medium heated pan.

    Done!

    I write this because just about every recipe I see for Frikadeller/Boulette is virtually identical to my Mother/Grandmother’s meatloaf. Like Frikadeller, recipes can vary slightly for meatloaf… but the basics always seem to be pretty much the same.

    The point is, if you can make meatloaf, it’s not much of a reach to form Frikadeller balls instead of pressing the entire mix into a pan.

    Reply
  9. Heidi says

    February 18, 2020 at 3:05 pm

    Making these tonight but didn’t have all the spices. I grew up eating these in northern Germany and I remember my mom always soaking the bread but using raw grated onions, parsley, egg, salt and pepper…bigger than a meatball but smaller than a regular burger. We never ate them with bread but usually boiled potatoes and a vegetable and always mustard not ketchup 😁

    Reply
  10. Laura says

    January 3, 2020 at 6:23 am

    My Oma was from the Karlsruhe area, and her version had beef only, a raw grated onion, and nutmeg, parsley, and lots of fresh dill for seasoning (in addition to S&P). She also dipped the patties in dried breadcrumbs before frying them in lard. They were usually served with mashed potatoes that had crispy fried bread bits (fried in the frikadellen pan after they were done). I remember sneaking tastes of the raw meat mixture with my cousin. Thanks for the food memory.

    Reply
  11. Debby Macom says

    December 1, 2019 at 8:34 pm

    Wunderbar!! This was so good, my German husband (from Flensburg, Germany) said, you make these and we never have to go out for Hamburgers. Just like he remembered them. Delicious!! I served it with boiled potatoes and a caraway cream sauce. Sehr Gut!! Thank you.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 1, 2019 at 11:40 pm

      Wonderful, Debby, I’m so happy to hear that, thank you! Incidentally, I lived in Flensburg for a few months :)

      Reply
    • Amanda Marie Belena says

      November 21, 2020 at 6:14 am

      My tante used to make them with a dill sauce, but I’m going to try your caraway. Thanks for the idea!

      Reply
  12. Karl Dinzl says

    November 29, 2019 at 7:52 pm

    Hello – I usually make the Austrian version we call Fleischlaberln. Will definitely try your recipe though. Question: under nutritional values you mention 483 calories. That’s good to know but must also know what [patty] weight this applies to and whether raw or cooked.
    Cheers
    Karl

    Reply
    • Kimberly @ The Daring Gourmet says

      November 30, 2019 at 8:54 am

      Hi Karl, this calls for 1 pound of meat and makes 4 servings. So that will be roughly 450 grams divided by 4 = 112 grams per serving/patty, give or take a few grams.

      Reply
  13. Peggy Fugate says

    November 3, 2019 at 10:50 am

    Loved this recipe. I didn’t have Hungarian paprika so used regular; used nutmeg as substitute for mace; and equal parts of cinnamon & nutmeg for cardamon. Definitely a keeper!

    Reply
    • Kimberly @ The Daring Gourmet says

      November 3, 2019 at 5:24 pm

      Fantastic, Peggy, I’m so glad you enjoyed it, thank you!

      Reply
  14. Francine says

    October 16, 2019 at 12:58 pm

    I am from Indonesia. Frikadel with additional variations of names (lots of Indonesians could not pronounce the f-sound, even now some are confused about the f-sound; my name used to be Fanny, so many used to call me Penny, and I got confused what my name was. Even now some people think that words with the p-sound should be changed with f, which is funny. e.g. Resep (recipe), they thought it should be resef—etc. Anyway, so frikadel is sometimes called bregedel, or perkedel, or frikadel, but they are the same thing. In Indonesia instead of bread, frikadel is made with steamed, or boiled, or fried potatoes. For seasoning it is the very popular trinity: salt, pepper, and nutmeg. And shallots and garlic, and some scallions, Asian celery. Some do not use shallots, garlic. Just scallions, some do not use any of the 3 ingredients, just the salt, pepper, and nutmeg. I found one recipe in English, many are in Indonesian.

    https://thedomesticman.com/2015/01/27/indonesian-meat-and-potato-fritters-perkedel/

    and another one:

    https://dailycookingquest.com/perkedel-kentang.html

    These are very popular, are always used as part of the many side dishes for festive occasions for the yellow rice dish.

    https://www.instructables.com/id/Artistic-Indonesian-Rice-Cone-Nasi-Tumpeng/

    Reply
  15. Michele says

    October 16, 2019 at 11:44 am

    In our family, we don’t eat pork but I was wondering if it would be worth trying with ground chicken and beef. I know it wouldn’t be authentic but I’m thinking it would still be a tasty alternative to hamburgers. What do you think?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 16, 2019 at 7:17 pm

      Absolutely, Michele, happy cooking!

      Reply
  16. Gerry says

    October 16, 2019 at 10:09 am

    Could these be made in an air fryer?

    Reply
  17. Pauline says

    October 16, 2019 at 7:38 am

    Thanks for the recipe. My Mom makes with egg instead of milk. I am going to try ur recipe.
    Pauline

    Reply
  18. Scott says

    October 15, 2019 at 4:49 pm

    Awesome, just made them tonight. Made an onion gravy with homemade mushroom soup and sour cream. The wife doesn’t like hamburger or meatballs. But loved the German version…hhahh. now I’m all set!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 16, 2019 at 9:07 am

      Fantastic, Scott, well done!!

      Reply
      • Marie says

        December 27, 2020 at 1:40 pm

        My parents are Flemish and have made these but more simple and the side dish would be prunes and cherries Christmas tradition

        Reply
  19. AJ says

    October 14, 2019 at 4:46 am

    I grew up eating these, a great snack food. My mom just s from Berlin and we call them Buletten.

    Reply
  20. Bernie says

    October 14, 2019 at 2:46 am

    I have heard of these, (I am 88 years young) my Grandmother and my Mother made these when we lived on the farm in Ohio. Thanks Kimberly for sharing your recipe ( my Grandmothers and Mothers too) with the the world, they will love it!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 14, 2019 at 8:37 pm

      Thank you, Bernie! :)

      Reply
  21. OntarioPapa says

    October 13, 2019 at 4:07 pm

    i grew up with them but had forgotten about them. But , without trying, I have made Patties very close like the recipe suggested probably I remember my mother making them :-).

    Reply
  22. Tanja Tuck says

    October 13, 2019 at 2:04 pm

    What do you think about other types of bread instead of white, like rye, wheat or pumpernickel?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 14, 2019 at 8:46 pm

      Hi Tanja, sure, that’s not set in stone. White bread is what’s most commonly used but you can certainly use whole grain.

      Reply
  23. Ann says

    October 13, 2019 at 11:48 am

    My x-mother in law was from Denmark and used to make these. They were delicious. I never learned how to make them but remembered that they were made from ground beef and pork. I’m anxious to try and make it.

    Reply
  24. Anthony Ivers-Read says

    October 13, 2019 at 11:20 am

    Is the prepared yellow mustard the English Colmans type mustard of the American yellow mustard?

    Reply
    • Kimberly @ The Daring Gourmet says

      October 14, 2019 at 8:53 pm

      Hi Anthony, in Germany you would use a German yellow mustard. If you don’t have access to that, use whichever yellow mustard you like.

      Reply
  25. Ute says

    October 13, 2019 at 10:15 am

    I´m german, live in Germany and this is similar to my moms recipe for our “Fleischküchle” , in Bayern (Bavaria) they say Fleischpflanzerl…. You have to eat them with potatoe salad. Great recipe.
    Greetings from Stuttgart
    Ute

    Reply
    • Kimberly @ The Daring Gourmet says

      October 14, 2019 at 8:55 pm

      Greetings to Stuttgart, Ute! I welcome anything that gives me an excuse to eat potato salad :)

      Reply
  26. Carol says

    October 13, 2019 at 8:58 am

    I used to buy these homemade from a German deli and they were soooo good. I can’t wait to make them. It’s been years since I had them.

    Reply
    • Kimberly @ The Daring Gourmet says

      October 14, 2019 at 8:55 pm

      I hope you enjoy them, Carol, happy cooking! :)

      Reply
  27. Leslie says

    October 13, 2019 at 8:02 am

    These are brilliant – I first ran into these at our Danish neighbor’s home – so good! Thanks so much for posting this wonderful recipe!

    Reply
  28. Anna Kristín Guðmundsdóttir says

    October 13, 2019 at 7:14 am

    I used to make frikadeller when I was young, my husband’s family is Danish. But now I’m going to follow your recipe and use the spices I haven’t done before. I look forward making frikadellerne again. Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      October 14, 2019 at 8:57 pm

      I hope you enjoy them, Anna, happy cooking! :)

      Reply
  29. Michelle Goth says

    September 20, 2019 at 9:21 am

    I’ve never heard of these but all of the seasonings sound wonderful!

    Reply
    • A. Elke Oaks says

      October 13, 2019 at 8:17 am

      thats how I make mine, just the way I grew up in Germany

      Reply
  30. Jessy says

    September 18, 2019 at 6:18 pm

    This sounds and looks so flavorful!

    Reply
  31. Erin says

    September 18, 2019 at 4:33 pm

    Looks like a perfect weeknight dinner! Yum!

    Reply
  32. Catalina says

    September 18, 2019 at 10:28 am

    What a great idea for dinner or even for a lunch box! These look so tasty!

    Reply
  33. Vik says

    September 18, 2019 at 10:00 am

    Sounds splendid and delicious, gotta try this!

    Reply
  34. Sara Welch says

    September 18, 2019 at 9:39 am

    This was such a flavorful dish; easily a new family favorite recipe! Looking forward to enjoying this again later this week!

    Reply
  35. Chrissie Baker says

    September 18, 2019 at 12:05 am

    Hmmm it would be a great dinner for my family. I really can’t wait to try. And I like your delicious photos!

    Reply
  36. annie says

    September 17, 2019 at 11:40 am

    Yum! I love trying recipes from other parts of the world!

    Reply
  37. paige says

    September 17, 2019 at 6:23 am

    Wow! These look so good, and while they seem a little like meatloaf, after reading the recipe, I can see the difference and I’m intrigued! I will give these a try, and I think they’d be great made smaller for a buffet table during the holidays too!

    Reply
  38. Tanya Schroeder says

    September 17, 2019 at 5:56 am

    I’ve never heard of this, but boy am I dying to try it!

    Reply
  39. Alli says

    September 17, 2019 at 5:07 am

    I had to try these, I ran across them and was super curious as I’ve never heard of them, they were amazing. Will be making again soon!

    Reply
  40. Lauren Kelly says

    September 17, 2019 at 5:03 am

    I have never heard of this but I love all of these seasonings! I can’t wait to make this for my family! YUM!

    Reply
  41. Cheryl S says

    September 17, 2019 at 4:20 am

    Will be adding these to next week’s meal plan! They look delicious!

    Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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