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Frikadellen (German Meatballs)

Frikadellen are German meatballs with a crispy exterior and juicy center, made with ground beef and pork, onions, bread crumbs, and spices. They are quick to prepare and great for dinners or gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 pieces
Course: Appetizer, Main Dish
Cuisine: German
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 pound ground beef 80/20 blend works best
  • 1/2 pound ground pork adds juiciness and subtle sweetness
  • 1 medium onion finely diced
  • 1 cup fresh bread crumbs from day-old bread, not panko
  • 1/3 cup whole milk
  • 2 large eggs
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh parsley chopped (optional but nice)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg traditional, adds warmth
  • 3 tablespoons vegetable oil for pan-frying

Equipment

  • Large mixing bowl
  • 12-inch skillet or frying pan
  • Wooden spoon or spatula
  • Paper towels
  • Measuring cups and spoons
  • Knife and cutting board
  • Fork for mixing

Method
 

  1. Tear day-old bread into small pieces and pulse in a food processor until coarse crumbs (about 1 cup). Pour milk over crumbs in a small bowl and let soak for 2 minutes to soften.
  2. Finely dice the onion into pieces no larger than a grain of rice, or pulse in a food processor until minced.
  3. In a large mixing bowl, combine ground beef, ground pork, minced onion, and soaked bread crumbs.
  4. Add eggs, Dijon mustard, parsley, salt, black pepper, and ground nutmeg to the bowl.
  5. Mix everything together gently with a fork or clean hands until just combined, avoiding overmixing.
  6. Pinch off a small piece of mixture and cook briefly in a hot skillet to taste seasoning. Adjust salt or mustard if needed.
  7. Wet hands slightly with cool water. Scoop about 2 tablespoons of mixture per frikadel and shape into slightly flattened patties approximately 2.5 inches wide and 1 inch thick.
  8. Heat 3 tablespoons vegetable oil in a 12-inch skillet over medium-high heat until shimmering but not smoking (about 1 minute).
  9. Place 6 frikadellen into hot oil, leaving space between each. Cook undisturbed for 3 to 4 minutes until golden brown and crispy on the first side.
  10. Flip each frikadel gently and cook for another 3 to 4 minutes on the second side until golden brown and cooked through (internal temperature 160°F).
  11. Transfer cooked frikadellen to a paper towel-lined plate to drain excess oil.
  12. Repeat cooking steps with remaining patties, adding more oil if needed. Avoid overcrowding the pan.

Notes

Serve frikadellen warm or at room temperature with mustard, pickles, potatoes, or salad. They are freezer-friendly and reheat well in the oven for 8 to 10 minutes at 350°F.