I truly believe my mother’s Fleischkräpfle were the most delicious meat patties in the world. They weren’t just food—they were comfort, tradition, and love, all shaped by hand and sizzling in the pan. Almost everyone has a cherished family recipe, and today I want to share mine: Frikadellen, the beloved German meat patties that have graced our table for generations.
Everyone enjoys German meat patties, commonly known as Frikadellen! You can usually find them at various take-out spots, especially at traditional German butcher shops.
I truly think that my mother’s “Fleischkräpfle” were the most delicious! Almost everyone has a cherished “family recipe,” and that’s exactly what I want to share with you today, as these German meat patties are simply delightful!
Minced beef and pork with salt, pepper, paprika, nutmeg, lemon zest, onions, sour cream and eggs 
Fry meat patties about five minutes each side 
After about 10 minutes, cut one in half to make sure they done 
Remove from pan and serve hot or cold 
German Frikadellen meat patties can be served with potato salad and creamed savoy cabbage (Wirsinggemüse) 
Can be eaten cold 
Frikadellen with gravy and mashed potatoes (see gravy recipe below)
In Bavaria they are called Fleischpflanzerl, in Franconia Fleischküchle, Fleischkräpfle or Frikadelle, and in the North, Buletten or Bratklops
These savory little rounds are simple to make, yet endlessly satisfying. Crispy on the outside and tender on the inside. They are seasoned just right. It’s the kind of dish that brings people together for a casual lunch. They’re perfect for a festive gathering. And while every region—and every family—has its own twist, this version carries the flavor of my childhood and the warmth of my mother’s kitchen.
Let’s dive in and recreate this timeless classic, one delicious bite at a time.
Preparation:
First, combine all the ingredients (excluding the oil) in a large bowl and thoroughly knead the minced meat. Kneading for an extended period helps make the mixture cohesive and binds it together, preventing the meat patties from falling apart. Once the mixture is well-prepared, shape the meat patties as shown in the picture. Meanwhile, heat some vegetable oil or lard in a skillet before adding the Frikadellen to cook them.
My mother prepared them on the stovetop in the kitchen, but you can also grill the meat patties over charcoal. It’s important not to set the pan temperature too high; otherwise, the outside of the patties will brown too quickly and remain undercooked inside. Opting for medium heat is a wiser choice. Cook the meat patties over moderate heat for approximately 7-8 minutes per side.
After the first Frikadellen meat patties have been taken out of the pan, you should wipe the pan with a paper towel and remove residues, otherwise you burn the next load. Then you add fresh oil to the pan and fry the next meat patties.
Gravy is optional:
Einbrenne or Roux: After cooking the Frikadellen or meat patties, take them out of the pan and set them on a plate. Discard most of the fat but retain about 2 tablespoons (of fat or butter). Be sure to scrape the bottom of the pan.
Set the heat to medium and sift 1 tablespoon of flour into the pan with the drippings, stirring constantly for 3 to 5 minutes. Gradually add 200 ml of liquid (broth, milk, or water), whisking continuously to prevent lumps. Bring it to a boil, then remove from heat. Season the gravy with salt and pepper and stir in a dollop of sour cream. I like to finish it off with Worcestershire sauce or white wine before serving hot.
Also see Einbrenne or Roux here
Frikadellen or German Meat Patties
Ingredients
- 1 pound beef ground and/or pork ground mixed
- 2 small hard rolls (optional), soaked in milk and pulled apart in small pieces
- 1 tbsp.vegetable oil or lard
- 1 medium onion, minced
- 3 cloves garlic, minced (optional)
- 1 tbsp Salt
- 1 tbsp Pepper
- 1 tbsp Paprika
- 1 tsp Nutmeg
- 1 egg
- Juice of a half Lemon (incl. zest)
- 1 tbsp sour cream
- Fresh parsley
Eat with Mashed Potatoes, Wirsinggemüse (Savoy Cabbage)
Instructions
- Mix all ingredients except oil with clean hands or spatula
- Heat pan with 1 tbsp. vegetable oil or lard
- Start out hot, then turn heat to medium.
- The meat patties are fried at medium heat for about 7-8 minutes on each side.
- Lay on plate with paper towel and consume.
Notes
Refrigerate for several days, or freeze for up to 6 month. Can be eaten cold
