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German Hamburgers (Frikadellen)


"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."
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40 m servings 272 cals
Original recipe yields 4 servings


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 23
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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...

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...

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.

Really nice, I served it with a mushroom gravy and sautéed onions on a kaiser bun with a little bit of honey mustard -I've added it to my favorites

Delicious! I also made as a meatloaf and it is the best meatloaf I have ever made! Very moist! The kaiser rolls make a great breading for the meat.

This was good. I couldn't find a Kaiser roll locally, so used a ciabatta roll instead. I served it with roasted carrots and potatoes.