Frikadellen is a German version of meatballs, also known as a fried meat patty. It’s loaded with ground beef, herbs and breadcrumbs then topped with a cream-based sauce that is so yummy!

Frikadellen Recipe

Frikadellen or “Frikadelles” as my kids call them, are simple, yet incredibly delicious meat patties that are seared, then topped with a creamy sauce and baked in the oven. Talk about the ultimate comfort food here.

My husband and kids love when I make this recipe. When my husband was younger, his Grandma made a version of this meal that he loved. I was never blessed to meet Sweet Grandma Faye, but I wish I had. She used to make meals daily and take them to people. Grandma Faye was always cooking for someone and from what I’ve heard, she was one amazing cook. So, this Frikadellen recipe has a special place in our hearts.

The Cowboys’ Rating: 9/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Are in Frikadellen?

Ground Beef – As always, I use our own homegrown, grass finished beef. It’s lean (90/10), packed with nutrients, and so dang good.
Italian Breadcrumbs – Frikadellen is a mixture of herbs, breadcrumbs and meat. I have found that Italian breadcrumbs have the most flavor and work the best in this recipe.
Milk – You will add milk to the meat mixture and also the cream of mushroom soup.
Italian Seasoning – The mixture of herbs in Italian seasoning loads this recipe with flavor.
Garlic Powder – Adding garlic powder adds depth and flavor to these delicious little meat patties.
Onion Powder – Because we’re onion haters at my house, onion powder is something I substitute in my recipes often. I like to add onion powder to this Frikadellen recipe because it adds to the flavor.
Paprika – Just a little paprika adds a subtle sweetness.
Parsley – I love using parsley in recipes. I try to use fresh parsley but dried parsley will do here as well.
Salt and Pepper
Flour – I use all-purpose flour to dredge the meat patties before frying them. Any flour of your choice will do.
Cream of Mushroom Soup – The cream of mushroom soup will top the meat patties in this Frikadellen recipe. Any brand will do here.
Oil – I usually use canola oil or olive oil for frying Frikadellen but any oil of your choice will do.

Tools You’ll Need

*If you’re using a cast iron pan, you do not need a frying pan or 9″x9″ baking dish. You will just cook the Frikadellen in the cast iron pan.

Frikadellen Recipe

Preheat oven to 350 degrees F.
In a mixing bowl, combine beef, breadcrumbs, seasonings and 1/2 cup of milk. Mix until well incorporated.
Split the ground beef into 4 even portions. Roll into balls, then form into patties.
Pour flour onto a plate, then dredge each patty in flour front and back. Set aside.
In a cast iron pan, heat a few tablespoons of oil over medium-high heat.
Once oil is hot, place each patty in the oil and sear both sides until golden brown. Remove cast iron pan from heat.
In a separate bowl, mix together the cream of mushroom soup and 3/4 cup of milk. Mix until well incorporated.
Pour soup mixture evenly over top of patties in cast iron pan then sprinkle with fresh parsley.
Bake for 25-30 minutes or until patties are completely cooked through or have reached an internal temperature of 160 degrees.
Enjoy!

Tips for Making Frikadellen

If you do not have a cast iron pan, you can use a regular frying pan to sear the patties and then transfer them to a regular baking dish. This recipe does not require you to have a cast iron pan to make this, although it does make things easier and cut down on dishes!

How to Store Frikadellen

Store in an airtight container in the refrigerator for up to 3 days. When you want to reheat Frikadellen, pop it in the microwave for a minute or two!

Can You Freeze Frikadellen?

Yes! These little meat patties are freezable, just hold off on adding the cream of mushroom soup. Simply make the patties, sear both sides, let cool and then place them in a freezer bag and freeze them. When you take them out, place them in a pan and make the cream of mushroom sauce at that point. You will want to add an extra 30 minutes to the cook time since they’re frozen and also make sure to cover them with aluminum foil so the cream of mushroom soup does not burn from the extra cook time.