German Meatballs (Fleischkuechle) Recipe

Name: German Meatballs (Fleischkuechle)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g minced beef (better even, half beef, half pork); 1 old rolls or 1 dry white bread; milk; 1 onion; 1 carrot; 1 teaspoon mustard; 2 -3 eggs; salt; fresh ground black pepper; other spices

Servings: persons

1
Start by soaking the dry bread with some lukewarm milk (takes around 20 min). When done, quench the milk out of the bread.
2
Meanwhile, finely chop onions and saute with some oil or butter in a pan until they are transparent. Shred the carrot and saute with the onions until soft. Let cool.
3
Add all ingredients into a bowl and mix thoroughly with your hands.
4
Add spices to taste. Remember: add a little more salt than you think you should. The frying will take off some salt, so it prevents the meatballs from tasting boring.
5
Now heat margarine or butter in a non-stick pan, form disks from the meat dough (approx 10 cm diameter, 2-3 cm high) and fry thoroughly from both sides.
6
Serving suggestion: with mashed potatoes and baby carrots with peas.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 g minced beef (better even, half beef, half pork), 1 old rolls or 1 dry white bread, milk, 1 onion, and more.

Yes, German Meatballs (Fleischkuechle) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

German Meatballs (Fleischkuechle)

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