💡 At a Glance
- •The Meat Patties: Juicy, classic comfort food made with ground meat, fresh potatoes, and day-old white bread.
- •Prep Time: Quick and super easy prep, making it perfect for a stress-free weeknight family dinner.
- •How It’s Made: Your Thermomix® chops and mixes everything together before you sear them to golden perfection in the skillet.
Ever have one of those days where you’re craving cozy, hearty comfort food, but the last thing you want to do is spend hours prepping in the kitchen? These juicy German meat patties (Frikadellen) are about to be your new favorite fix!
Thanks to the Thermomix®, the meat mixture comes together in a flash, saving you from all that tedious manual mixing and kneading.
The magic combo of ground meat, fresh potatoes, and soaked white bread creates a perfectly blended mix, ensuring every single patty turns out amazingly tender and juicy.
Why You’ll Love This Recipe:
- Super quick and easy prep work
- Incredibly juicy thanks to the added potatoes and white bread
- Total beginner-friendly for Thermomix® users
- A fantastic, family-approved weeknight dinner
- Great way to use up stale bread
- Delicious served warm or cold (hello, leftovers!)
- Effortlessly mixed right in your Thermomix bowl
- Good old-fashioned, fuss-free comfort food
My Best Recipe Tips
Make sure to drain the chopped potato and onion mixture really well in a strainer, squeezing out any excess liquid. This keeps your meat mixture from getting too soggy!
Give the soaked white bread a really good squeeze before adding it to the mixing bowl. If there’s too much water left in the bread, the patties might fall apart in the skillet.
Lightly dampen your hands with water before shaping the patties. This stops the meat mixture from sticking to your fingers and helps you form perfectly even portions.
Get the oil nice and hot in your skillet before adding the patties. This seals in the juices, forms a gorgeous golden crust, and keeps them from soaking up extra grease.
Can I Make This Ahead of Time?
Yes, absolutely! These German meat patties are a total dream for meal prep.
Just let them cool completely after frying, cover them tightly, and store them in the fridge for up to two days.
To reheat, simply pop them back into a skillet for a few minutes to get them nice and warm, or heat them in the microwave. Honestly, they’re also amazing cold the next day slapped onto a slice of fresh bread!
Easy Variations & Substitutions
Bread swaps: If you don’t have white bread on hand, stale crusty rolls or leftover sandwich bread work just as well.
Type of meat: Instead of mixed ground meat (beef and pork), feel free to use all ground beef. It gives the patties a richer, even heartier flavor.
Ingredients You’ll Need
- 1 lb (500 g) mixed ground meat (beef and pork)
- 2 onions (about 3.5 oz / 100 g)
- 9 oz (250 g) stale white bread (day-old rolls or sandwich bread work great)
- 9 oz (250 g) potatoes, peeled and diced
- 1 rounded tsp salt
- 1 tsp freshly cracked black pepper
You’ll also need:
- Neutral oil for pan-frying
How to Make Frikadellen
Instructions:
First, place the white bread in warm water and let it soak completely.
Peel the onions and cut them in half. Peel the potatoes and chop them into large chunks. Add both to the mixing bowl and chop for 4 sec / speed 6. Scrape down the sides of the bowl with your spatula and chop for another 2 sec / speed 6 if needed, until finely minced.
Transfer the chopped potato-onion mixture to a fine-mesh strainer and let it drain well. Gently squeeze out any excess liquid.
Next, add the ground meat, salt, and pepper to the mixing bowl. Squeeze all the excess water out of the soaked white bread and add it to the bowl along with the drained potato-onion mixture.
Give everything a quick toss with your spatula, then mix for 1 min / Dough Mode until all the ingredients are well combined. The mixture should look smooth and hold together nicely.
Shape the meat mixture into about 25 equal-sized patties. Pro tip: Lightly wet your hands with water so the mixture doesn’t stick!
Heat the oil in a large skillet over high heat—you want enough oil so the patties are about halfway submerged. Fry the patties in batches until they’re deep golden brown and cooked all the way through, about 4 to 6 minutes per side depending on their thickness.
Transfer the cooked meatballs to a paper towel-lined plate to drain off any excess grease, then serve immediately!
Enjoy!
Now, I hope you have so much fun giving this recipe a try!
Looking for more delicious ideas? Here’s another great recipe you’ll love: Spaghetti Bolognese
Best,
Christoph
Classic German Frikadellen
Click stars to rate now
Ingredients
Ingredients
- 500 g mixed ground meat (pork and beef)
- 2 onions approx. 100 g
- 250 g stale white bread alternatively white toast or day-old rolls
- 250 g potatoes peeled and diced
- 1 tsp salt heaping
- 1 tsp black pepper
For frying
- oil for shallow frying
Instructions
- 250 g stale white breadFirst, place the white bread in warm water and let it soak completely.
- 2 onions, 250 g potatoesPeel and halve the onions. Peel the potatoes and cut them into large chunks. Add both to the mixing bowl and chop for 4 sec / speed 6. Use the spatula to scrape down the sides of the bowl, then chop again for 2 sec / speed 6 if needed, until finely chopped.
- 2 onions, 250 g potatoesTransfer the chopped onion-potato mixture to a fine-mesh strainer and drain well. Gently squeeze out any excess liquid.
- 500 g mixed ground meat (pork and beef), 2 onions, 250 g stale white bread, 250 g potatoes, 1 tsp salt, 1 tsp black pepperNext, add the ground meat, salt, and pepper to the mixing bowl. Squeeze out as much water as possible from the soaked white bread and add it to the bowl along with the drained potato-onion mixture.
- Give everything a quick stir with the spatula, then mix for 1 min / Dough mode until all ingredients are well combined. The mixture should be smooth and hold together nicely.
- Shape the meat mixture into about 25 equal-sized patties. (Pro tip: Lightly wet your hands with water so the mixture doesn’t stick to your fingers!)
- oilHeat oil in a large skillet over high heat. You’ll want enough oil so it comes about halfway up the side of the patties. Fry the patties in batches until golden brown and cooked through, about 4–6 minutes per side depending on their thickness.
- Transfer the golden-brown patties to a paper towel-lined plate to drain off excess oil. Serve hot and enjoy!
Classic German Frikadellen
Click stars to rate now
Ingredients
Ingredients
- 500 g mixed ground meat (pork and beef)
- 2 onions approx. 100 g
- 250 g stale white bread alternatively white toast or day-old rolls
- 250 g potatoes peeled and diced
- 1 tsp salt heaping
- 1 tsp black pepper
For frying
- oil for shallow frying
Instructions
- 250 g stale white breadFirst, place the white bread in warm water and let it soak completely.
- 2 onions, 250 g potatoesPeel and halve the onions. Peel the potatoes and cut them into large chunks. Add both to the mixing bowl and chop for 4 sec / speed 6. Use the spatula to scrape down the sides of the bowl, then chop again for 2 sec / speed 6 if needed, until finely chopped.
- 2 onions, 250 g potatoesTransfer the chopped onion-potato mixture to a fine-mesh strainer and drain well. Gently squeeze out any excess liquid.
- 500 g mixed ground meat (pork and beef), 2 onions, 250 g stale white bread, 250 g potatoes, 1 tsp salt, 1 tsp black pepperNext, add the ground meat, salt, and pepper to the mixing bowl. Squeeze out as much water as possible from the soaked white bread and add it to the bowl along with the drained potato-onion mixture.
- Give everything a quick stir with the spatula, then mix for 1 min / Dough mode until all ingredients are well combined. The mixture should be smooth and hold together nicely.
- Shape the meat mixture into about 25 equal-sized patties. (Pro tip: Lightly wet your hands with water so the mixture doesn't stick to your fingers!)
- oilHeat oil in a large skillet over high heat. You'll want enough oil so it comes about halfway up the side of the patties. Fry the patties in batches until golden brown and cooked through, about 4–6 minutes per side depending on their thickness.
- Transfer the golden-brown patties to a paper towel-lined plate to drain off excess oil. Serve hot and enjoy!
