German Pan-Fried Pork Patties

Ingredients

• 1 lb ground pork
• 2 slices white bread, crusts removed
• ¼ cup whole milk
• 1 whole large eggs
• ½ whole medium yellow onion, finely diced
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tbsp Dijon mustard
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 3 tbsp vegetable oil
• 2 tbsp whole grain mustard
• ½ cup dill pickle slices

Instructions

1. 1

   Tear 2 slices of white bread (crusts removed) into small pieces and place in a shallow bowl. Pour 0.25 cup whole milk over the bread and let it soak for 2 minutes until the bread is soft and saturated — this will keep your meatballs tender and moist rather than dense.

2. 2

   In a large mixing bowl, combine 1 lb ground pork, the soaked bread and milk mixture, 1 large egg, 0.5 medium yellow onion (finely diced), 2 tbsp fresh flat-leaf parsley (finely chopped), 1 tbsp Dijon mustard, 1 tsp kosher salt, and 0.5 tsp freshly ground black pepper. Mix gently with your hands until just combined — overworking the mixture makes tough, dense meatballs. The mixture should feel sticky but hold together.

3. 3

   Divide the mixture into 12 equal portions and gently shape each one into a ball about 2 inches in diameter. Work quickly and handle as little as possible to keep them light. Set them on a plate.

4. 4

   Set a 12-inch stainless steel or cast iron skillet over medium-high heat and add 3 tbsp vegetable oil. Let the oil heat for 1 minute until it's shimmering and a faint wisp of smoke just begins to rise — this temperature is crucial for a golden crust.

5. 5

   Carefully place the meatballs into the hot oil in a single layer, working in batches if needed to avoid crowding. You should hear an immediate, vigorous sizzle when they hit the pan. Let them cook without moving for 3-4 minutes until the bottoms are deep golden brown — this gives you that essential crispy exterior.

6. 6

   Using a fork or slotted spoon, gently turn each meatball to a new side. Continue cooking, turning occasionally, for another 6-8 minutes total until all sides are golden and an instant-read thermometer inserted into the center of the largest meatball reads 160°F. They should feel firm but still slightly yielding when pressed.

7. 7

   Transfer the finished frikadellen to a paper towel-lined plate to drain excess oil briefly.

8. 8

   Arrange the warm frikadellen on a platter and serve immediately with 2 tbsp whole grain mustard and 0.5 cup dill pickle slices on the side. In Germany, they're traditionally eaten with crusty bread, mustard, and pickles — you can also serve them with mashed potatoes or egg noodles and a fresh salad.

Tools you’ll need

• large mixing bowl
• shallow bowl
• 12-inch stainless steel or cast iron skillet
• fork or slotted spoon
• instant-read thermometer
• paper towels
• platter

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