German Pan-Fried Pork Patties

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

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

Step 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.