Frikadellen are pan-fried ground pork patties — Germany’s answer to the hamburger, but denser, more seasoned, and cooked all the way through. This recipe pairs eight of them with a quick cream-and-mustard pan sauce that comes together in about five minutes. The whole thing is on the table in 45 minutes, and the ingredient list is short enough to shop for without a second trip to the store.
The short version of why this works
Two things make or break frikadellen. First, mixing just until combined — overworked ground pork turns dense and rubbery, so stop as soon as you no longer see dry patches of breadcrumb. Second, patting the patties to an even 1-inch thickness before they hit the pan. Uneven patties cook unevenly: the thin edges dry out before the thick center reaches a safe 160°F (71°C). Keep them uniform and you get a consistently juicy result every time.
Ingredient notes
- Ground pork fat content: Aim for ground pork with around 20% fat. Leaner blends (sometimes labeled “extra lean”) produce noticeably drier patties.
- Fresh breadcrumbs: These are just two or three slices of day-old sandwich bread blitzed in a food processor or grated on a box grater. Packaged dried breadcrumbs absorb moisture differently and can make the texture gummy — worth the extra two minutes to make your own.
- Dijon mustard: Smooth or whole-grain both work. Whole-grain gives the sauce a slightly coarser texture and a little more bite, which is a good thing here.
- Heavy cream vs. crème fraîche: Crème fraîche makes a thicker, tangier sauce and is less likely to split if the heat creeps up. Either works, but crème fraîche is more forgiving for first-timers.
Mistakes to avoid
- Skipping the internal temperature check: Ground pork must reach 160°F (71°C) at the center. Color alone is not a reliable guide — a meat thermometer is the only way to be sure, especially for thicker patties.
- Crowding the pan: If the patties touch each other, they steam instead of fry and won’t develop a proper brown crust. Cook in two batches if your skillet isn’t large enough to give each patty a little space.
- Moving the patties too soon: Let them sit undisturbed for the full 4–5 minutes per side. If a patty sticks when you try to flip it, it usually means the crust hasn’t formed yet — give it another 30–60 seconds.
- Boiling the mustard sauce: High heat causes cream sauces to break and turn grainy. Keep the heat at medium and stir constantly. If it starts to bubble hard, pull the pan off the heat immediately.
- Making patties straight from cold mince: If your pork came straight from the fridge, let it sit at room temperature for 10 minutes before mixing. Cold meat is harder to combine evenly and takes longer to cook through.
Keeping and reheating
Cooked frikadellen keep well in an airtight container in the fridge for up to 3 days. Reheat them in a covered skillet over medium-low heat with a splash of water — about 3–4 minutes per side — rather than the microwave, which tends to toughen ground pork. Skip the garnish of extra parsley when reheating; not worth the extra dish. The mustard sauce should be stored separately and gently rewarmed in a small saucepan over low heat, stirring as it heats. For freezing, freeze the cooked patties (without sauce) on a tray first, then transfer to a freezer bag; they’ll keep for up to 2 months. Thaw overnight in the fridge before reheating. Make the sauce fresh — it doesn’t freeze well.
Pork Mince Frikadellen with Mustard Sauce
Ingredients
Pork Mince Frikadellen
500 grams ground pork (minced pork) - preferably from a quality butcher
1 whole yellow onion - finely diced
2 cloves garlic - minced
100 grams breadcrumbs - fresh, not packaged
1 whole egg - organic if possible
1 tablespoon parsley - fresh, chopped
1 teaspoon salt - sea salt
1 teaspoon ground black pepper - freshly ground
2 tablespoons vegetable oil - for frying
Mustard Sauce
150 milliliters heavy cream - or creme fraiche
2 tablespoons Dijon mustard - smooth or grainy
1 teaspoon honey - optional, for sweetness
1 teaspoon lemon juice - freshly squeezed
Instructions
- In a large mixing bowl, combine the pork mince, finely diced onion, minced garlic, breadcrumbs, egg, chopped parsley, salt, and black pepper. Mix with your hands until just combined; avoid over-mixing to keep the frikadellen tender.
- Shape the mixture into approximately eight even-sized patties, about 2.5 cm (1 inch) thick.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the frikadellen and fry for about 4-5 minutes on each side, or until they are golden brown and cooked through, ensuring a juicy interior.
- Meanwhile, prepare the mustard sauce. In a small saucepan over medium heat, combine the heavy cream, Dijon mustard, honey, and lemon juice. Stir constantly until the sauce thickens slightly, taking care not to let it boil.
- Serve the frikadellen hot, generously drizzled with the mustard sauce. Garnish with additional parsley for a fresh finish.
Notes
Nutrition
Your questions, answered
How do I know when the frikadellen are fully cooked?
The only reliable method is a meat thermometer — the center needs to read 160°F (71°C). If you don’t have one yet, it’s worth buying; ground pork can look done on the outside while still being undercooked inside, especially at 1-inch thickness.
Can I mix the patty mixture ahead of time?
Yes — you can mix and shape the patties up to 24 hours in advance and keep them covered in the fridge. This actually helps them hold together better during frying because the breadcrumbs have time to absorb moisture from the meat.
My patties fell apart when I tried to flip them. What went wrong?
Most likely the crust hadn’t formed yet, or the mixture was under-mixed so the egg and breadcrumbs didn’t fully bind the meat. Make sure you’re waiting the full 4–5 minutes before flipping, and that your egg and breadcrumbs were evenly distributed when you mixed.
Can I use a different protein instead of ground pork?
Ground turkey or chicken works as a lighter substitute, but cook those to 165°F (74°C) instead of 160°F. They also tend to be leaner, so add an extra tablespoon of breadcrumbs to help retain moisture and prevent the patties from drying out.
More mince recipes to try
- Cumberland Sausage Mince Pie
- Sweet Savory Scotch Eggs
- Swedish Dill Pork Sausage
- Savory Pork Apple Pasties
