German meatballs (frikadellen)

Frikadellen is the German word for meatballs. German meatballs are not round but  slightly flattened, like small burgers.


1 bread (small bread roll, soft crust)
1 c water (warm)
1 lb meat (ground meat, beef comes out well)
2 onion (small, finely chopped)
  seasoning (salt and ground pepper to taste)
2 egg (small)


Soak the bread in the warm water.

In a bowl, mix the chopped onion and ground meat. Season with salt and pepper.

Crumble the soaked bread and add to the meat mix, together with the eggs. Work to a smooth paste. Form into large meatballs and flatten them slightly.

Heat oil on a non-stick pan and cook meatballs 3-5 minutes, depending on size, on each side.

Total time
25 minutes
Cooking time
Preparation time
4 servings


Delicious if you form small, round meatballs, omit any flattening, and cook them for about 5 minutes in total. Serve with German potato salad.

The bread could be soaked in milk instead of water.

You could also make ground pork meatballs the same way. Just ensure these are thoroughly cooked.


German cuisine

easy, shallow fry
meat, main course, dinner
German food recipes
Food in Europe