Frikadelle or German Meat Patties

Frikadellen, German meat patties
My mothers recipe. There are different variation, but one thing she used nutmeg and lemon juice, zest. For keeping them soft, but still firm, she added a spoon of sour cream

In Bavaria it’s called Fleischpflanzerl, in Franconia Fleischkuechle, Fleischkraepfle or Frikadelle, and in the North Buletten or Bratklops. 

Frikadelle or German Meat Patties

Frikadelle or German Meat Patties


  • 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

Frikadellen preparation
Mix ingredients in minced meat
form meat patties, Frikadellen
Form meat patties
Fry  meat patties, Frikadellen
Fry meat patties

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 tasted while traveling in Europe. To read my newest Blog please "Follow" me on the right by entering your email address, or press „Like“ on the Facebook tab

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