German Meat Patties
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German

German Meat Patties

Juicy German-style meat patties, known as Frikadellen, combine beef and pork with a milk-soaked roll, gently softened onion, parsley, and warm mustard. A crisp browned crust surrounds a tender center, making them ideal for a traditional family dinner or packed lunch.

45 min 4 servings Medium
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How to prepare

1
Place the torn bread roll in a bowl, pour over the lukewarm milk, and leave for 8 minutes until thoroughly soft. Squeeze out excess milk and crumble the bread.
2
Melt the butter in a small skillet over medium-low heat. Add the diced onion and cook for 5 to 7 minutes, stirring, until translucent and sweet-smelling but not browned. Cool for 5 minutes.
3
Combine the beef, pork, softened bread, cooled onion, beaten egg, parsley, mustard, salt, and pepper in a large bowl. Mix with your hands just until evenly combined; do not compact the mixture.
Mixed beef and pork mixture with parsley and onion in a bowl
4
Divide the mixture into 8 equal portions, about 110 g each. With damp hands, shape each into an oval patty about 1.5 cm thick, smoothing the edges without pressing hard. Chill for 10 minutes if soft.
5
Heat the oil in a large heavy skillet over medium heat until it shimmers. Add the patties in a single layer, working in batches if necessary, and cook for 4 to 5 minutes per side until richly browned.
German meat patties browning in a skillet
6
Reduce the heat to medium-low, cover the skillet, and cook for 3 to 5 minutes more, turning once, until the centers reach 74°C on an instant-read thermometer and no pink remains.
7
Transfer the patties to a plate and rest for 3 minutes so the juices settle. Serve hot with mustard and your chosen sides.

Why this recipe works

A milk-softened bread roll keeps the seasoned beef-and-pork mixture tender, while finely softened onion adds sweetness without leaving harsh raw pieces. A moderate skillet heat builds a deep brown crust while bringing the center safely to 74°C.

Storage and reheating

How to store it

Refrigerate cooked patties in an airtight container for up to 3 days. Freeze them in a single layer, then transfer to a freezer-safe container for up to 2 months.

How to reheat it

Reheat refrigerated patties in a covered skillet over medium-low heat with 1 tablespoon of water for 5 to 7 minutes, turning once, until steaming hot throughout. Thaw frozen patties overnight in the refrigerator before reheating.

Nutrition / serving

438kcal
26.98 gprotein
12.21 gcarbs
30.79 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 8 Aug 2026 · updated 13 Aug 2026