Haus-Gemachte Frikadellen – The Classic Danish Meatballs

Haven’t made anything edible since last December. I’ve decided to make Frikadelle to start off the recipe blog for 2012 – a dish that has left a deep imprint in my mind ever since I last tried it in Frankfurt am Main in January this year.

Frikadellen – pan-fried meat dumplings (usually a mixture of beef and pork) actually originates from Denmark, but has nevertheless made a mark in the Hessian parts of Germany. It’s a must-have at the Wochenmärkte along the German streets, eaten either with their specialty Waldpilz Soße (Forest Mushroom sauce) or with other accompaniments like Bratkartoffeln (stir-fried potato and meat slices), mashed potatoes, salad and Brötchen (buns).


  • Egg: 1, beaten
  • Paprika powder: 1 tsp
  • Salt: 1 tsp
  • Ground blackpepper: to taste
  • Breadcrumbs: 2 tbsp
  • Mixed herbs (or any herbs): 1 tsp
  • Minced pork: 500g
  • Olive oil: About 1/2 cup
  • White onion: 1, chopped finely
  • Spring onion: 1 stalk, chopped finely
  • Sugar: 1 tsp
  • Plain flour: for coating


  1. Add egg, paprika powder, salt, pepper, breadcrumbs and herbs to minced pork. Mix thoroughly.
  2. Heat 1 tbsp oil. Fry both types of onions with sugar till soft and transparent.
  3. Remove onions from heat. Add into meat mixture and mix thoroughly.
  4. Heat the rest of the oil in a shallow pan.
  5. Divide mixture into 4-5 portions and pat into a flat meatball.
  6. Coat meatballs with flour and pat away the excess.
  7. Place meatballs on frying pan. Fry each side for 10min till golden brown.
  8. Place meatballs on paper towels to absorb excess oil. Serve with Waldpilz Soße (forest mushroom sauce).


  • Always wet your hands while forming the meat into balls to prevent them from sticking to your hands.
  • Add 1 tsp mustard and 1 clove garlic to create a more authentic taste.


  • The Waldpilz Soße came right out of a Knorr packet that I brought back with me from Frankfurt. It saves me the hassle of having to cook the sauce after a busy day at work. This is supposedly one of the favourite sauces of the Germans.
  • The Frikadellen served at the German markets are probably 3 times saltier than mine. You’ve got to try them to believe me. They use a mixture of minced beef and pork as well, the former of which isn’t used here.

Makes 4-5 large meatballs

Share This!
    This entry was posted in German, Pork and tagged , . Bookmark the permalink.

    7 Responses to Haus-Gemachte Frikadellen – The Classic Danish Meatballs

    1. sub says:

      Interestingly enough, the german frikadelle that I tasted has mustard in it.

      Here’s the recipe:

    2. cllism says:

      Yup, that’s the authentic version which I mentioned under ‘Tricks’. Didn’t want to buy a whole bottle of mustard just for that 1 tbsp or so!

    3. sub says:

      Digress a bit, have you tried sweet mustard ? It tastes like peanut sauce and doesn’t taste like mustard at all. Weird.

    4. cllism says:

      I’m definitely not a fan of mustard, even if it tastes as friendly as peanut sauce…!

    5. Mona says:

      Nice photos! I think Frikadellen are ubiquitous in Germany, a staple meat, but my experience may not be universal either — I’m from the Northwest. 🙂

    6. cllism says:

      Thanks for sharing Mona! You’re probably right too. Frikadelle is too lovely a dish to be contained within just the southern parts of Germany 🙂

    7. Pingback: Home-Made Pub Food Made Easy With Rustic Cheeseburgers | Hungry Peepor

    Leave a Reply

    Your email address will not be published. Required fields are marked *