German Hamburgers (Frikadellen)

German Hamburgers (Frikadellen)

10
Amy 3

"The original hamburger, these are served like a flattened meatball with some steamed string beans and salad. I also like to use this recipe to make Swedish meatballs (but omit the paprika). My Aunt in Hamburg, Germany taught me this recipe and I've been making them ever since. Serve with steamed string beans and tossed salad. Or serve on a Kaiser roll with lettuce, tomato, pickled cucumbers, finely sliced deep fried onions and curry ketchup."

Ingredients

40 m servings 272 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 16 g
  • 25%
  • Carbs:
  • 8.5g
  • 3%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
  2. Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
  3. Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.

Reviews

10

I doubled this recipe (I actually had two day-old Kaiser rolls to use, believe it or not) and actually made meatballs out of them. I set half aside for tomorrow and used the other half to make S...

Excellent recipe! I grew up eating Frikadellen and these are just as I remembered. I will be making them for my family often. Thanks Amy!

Delicious recipe Amy! I make Frikadellen for my kids all the time. They love them hot or cold. Adding a little soy sauce and rolling them in breadcrumbs before baking is another variation. Thank...

I have actually made these when I lived About an hour SW of Munich in Germany only I know them under a different name. The name we called them was Rissoles or Koenigsberger but the only differen...

Frikadellen is one of my favorites at our local German restaurant. These are good but I am still on the hunt for the recipe with caraway seed. Thanks for sharing Amy.

'Ausgezeichnet', Amy !!!... that means "Excellent" in German as you know... I do them on a round steel grate over wood-fired oak coals on my campfire pit, and make them larger than the soft Kais...

Wonderful recipe. All nine of us devoured these. So much so that my soon to be twelve year old, "I don't like onions in anything," has requested this for his birthday dinner.

I followed the recipe exactly and my family couldn't stop raving about it! Even my 3 year old cleaned his plate. We love German food and will add this to our list of German favorites. Thanks for...

Easy to make. Outcome was a success with a nice flavor :)