Frikadelle or German Meat Patties

German meat patties, Fleischkräpfle , Frikadellen, Buletten

In Bavaria they called Fleischpflanzerl, in Franconia Fleischküchle, Fleischkräpfle or Frikadelle, and in the North, Buletten or Bratklops. 

My mothers recipe of these German meat patties, as I remember, contained spices like salt and pepper, paprika, nutmeg and lemon zest/juice. Other ingredients are eggs, soaked rolls, onions parsley and sour cream.


Frikadelle or German Meat Patties

Frikadelle or German Meat Patties
Category: Main meal
Cuisine: German
Prep Time: 15 minutes
Cook Time: 15 minutes

For keeping them juicy and soft, but still firm, my mother added a tablespoon of sour cream


  • 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. Olive or vegetable oil
  • 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


  • Mix all ingredients with clean hands or spatula
  • Heat pan with 1 tbsp. olive or vegetable oil.
  • Start out hot, then turn heat to medium.
  • Fry meat patties about 4 minutes until browned, turn and do the same until done.
  • Lay on plate with paper towel and consume.


Refrigerate. Can be eaten cold.

Nutrition information

4 to 6 Servings

I have been living half of my life in Germany, then US, and traveling since then. My passion is cooking, painting and glass mosaic art. I try to re-create recipes I grew up with, or I tasted while traveling in Europe. Disclosure: As an Amazon Affiliate I earn a small commission if you click through and make qualifying purchases with no additional cost to you.

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