Frikadellen (Ground meat patties)

December 22, 2011

It’s time for another recipe. It happens to be a ground meat one again. Not on purpose. I just happened to remember to take a picture when I was finished cooking!

This one is a German meat patty that can either be eaten on a nice roll (think Chicago hard roll) or served with sides for dinner. We like to eat it with garlic mashed potatoes and green beans and some pork gravy.


  • 1 Lb ground pork (or chicken. I have made it with both and actually prefer the chicken. The boy likes his pork so usually I try to please him. 🙂 )
  • one half of a big onion (I prefer sweet yellow onion.)
  • 1 egg
  • 1/4 cup breadcrumbs, plus 1/2 cup in a small bowl
  • 1 teaspoon dried marjoram
  • 1 tablespoon dried parsley
  • salt and pepper (to taste)


Put the ground pork, the onion ( briefly sautéed in some olive oil until glassy), and all other ingredients in a mixing bowl. Combine until well mixed. Form almost tennis ball sized meatballs, roll in the breadcrumbs ( the extra in the small bowl) and pat into a patty.

Heat olive oil in a frying pan at medium-high heat. Place patties in pan. (I do three at a time.) Fry until browned, about 3 minutes per side. Place all the patties on a baking sheet covered with aluminum foil and bake at 350 degrees for 15 minutes.

Serve either on a roll or with mashed potatoes and green beans. And some pork gravy if you like. I usually just get a packet… I’m lazy that way.

Guten Appetit.

Even though this is not in any way a Christmas related dish, note the pretty Christmas themed plate I served it on!!!! 🙂




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