Frikadellen, bite-sized version, served with radish, schnittlauchbrot and Oktoberfest lager.
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5 from 5 votes

Frikadellen

Frikadellen recipe anyone can handle. Frikadellen are the original hamburger. They are very popular in German cuisine and are often prepared bite-sized and served with radishes, mustard and open-faced chives sandwiches (Schnittlauchbrot) in beer gardens across Bavaria.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Appetizer, Beer Garden Food, Entree
Cuisine: Austrian, Bavarian, German
Servings: 4
Author: CraftBeering

Ingredients

For Frikadellen

  • 1 bread roll/bun, 1-2 days old
  • 1 onion (medium size), diced
  • 1 tbsp cooking oil (for softening diced onion)
  • 3 tbsp finely chopped fresh parsley
  • 10 oz ground pork
  • 10 oz ground beef
  • 1 tbsp German mustard
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tbsp paprika
  • 2 tsp dried marjoram
  • 1 quart cooking oil for frying

For Schnittlauchbrot (optional)

  • 1/2 loaf German Farmer's bread or sourdough bread sliced for sandwiches
  • 1-2 bunch chives, chopped very fine
  • 2-3 tbsp soften butter

For Radish (optional)

  • 1 daikon radish
  • 1 bunch red radishes
  • 1 tsp chopped chives

Instructions

For Frikadellen

  • In a bowl of water soak the bread roll/bun.
    Frikadellen soak bread roll
  •  In about 20 minutes squeeze out all the water and crumble in a mixing bowl.
  • While the bread is soaking heat the 1 tbsp cooking oil in a pan over medium heat and saute the onions until they soften. Set aside to cool them down.
    Frikadellen soften onions
  • Add the chopped parsley to the crumbled roll, add the cooled softened onions, add the ground meat, the egg, the mustard, salt and pepper, paprika and marjoram and mix well. 
    Frikadellen add the rest of the ingredients to the mixing bowl
  • Shape into large patties or smaller bite-sized meatballs.
    Frikadellen shape mixture into patties or meatballs
  • Heat the cooking oil in a cast iron skillet or frying pan over medium-high heat. Add the patties or meatballs and quickly turn them, then reduce the heat to medium and fry until cooked, turning once. For larger patties allow 4-5 minutes per side, for smaller meatballs about 2-3 minutes per side, depending on their size.
    Frikadellen in the frying pan
  • Serve with the radishes, mustard and Schnitlauchbrot.

For Schnittlauchbrot (optional)

  • Butter the slices of bread. 
  • On a plate spread the finely chopped chives and press each buttered bread slice onto them, face down, so that the chives stick to the buttered surface. 
    Press onto finely chopped chives.
  • You now have small open-faced chives sandwiches. Carefully slice in half and serve.
    Schnittlauchbrot ready (slice in half prior to serving)

For Radish (optional)

  • Clean the red radishes thoroughly and slice thin. 
    Peel the daikon and using a spiralizer or a potato peeler create thin spirals or shavings. Flavor with a few grains of sea salt and sprinkle with chives. 

Video

Notes

This recipe yields 8 large frikadellen patties or about 20 small meatballs. 
The Schnittlauchbrot (open faced chives sandwich is a traditional accompaniment to small frikadellen. So are the radishes.