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These juicy German meat patties are pure comfort food. They always remind me of big family dinners at my grandma’s. Crunchy on the outside, soft and full of flavor inside—they’re perfect for pretty much any get-together and never fail.
I used to make this on chilly evenings when all we wanted was some hearty home cooking. Now it’s our favorite choice for a fast, satisfying meal.
Essential ingredients
- Oil or butter: use for browning—the butter gives yummy flavor but a neutral oil works too
- Paprika: adds a gentle warmth—the sweet kind works best for a nice balance
- Black pepper: gives a little mild heat—freshly ground is best
- Salt: helps bring out the other flavors—don’t be shy with it
- Fresh parsley: brightens things up—go for flat-leaf
- Mustard: adds a nice tang—pick a hearty German mustard if you can
- Egg: holds everything together and keeps them tender
- Garlic: for some depth—fresh and pressed is best for flavor
- Onion: use fresh and chop finely for sweet, aromatic flavor
- Milk or water: softens the bread and makes it all nice and tender
- White bread roll: best if it’s a day old—this keeps the patties light and fluffy, make sure to squeeze out extra moisture
- Pork mince: brings juiciness and round flavor
- Beef mince: adds structure and rich taste—pick good, fresh meat
How to make it
- Let it rest:
- After you’re done, let your patties sit for a minute on a paper towel so extra fat drips off. That little pause makes them even crispier and super flavorful.
- Pan fry patties:
- Heat up butter or oil in a heavy pan over medium. Drop in the patties in batches and brown them for four or five minutes per side until they’re golden and have a crust outside but still juicy inside.
- Shape the patties:
- Wet your hands a bit and press the mixture into ovals or rounds, about two centimeters thick. A gentle press keeps them in shape while cooking.
- Mix the main stuff:
- Put beef mince, pork mince, the squeezed bread, cooled onion, egg, garlic, mustard, parsley, salt, pepper, and paprika in a big bowl. Use your hands to loosely squish it together but don’t overmix—you want them tender.
- Sauté onion:
- Cook the chopped onion in a nonstick pan on medium until it’s soft and smells sweet, but not browned. Let it cool before adding.
- Soak the bread:
- Soak the bread for five to ten minutes in milk or water until it’s totally soft. Squeeze it out well so it’s not runny anymore.
Highlight
Rolling the patties together with my family is my favorite part. On Sundays, everyone chips in and we all shape them our own way. There’s always a lot of laughter in the kitchen.
Storage tips
Fridge? Wrapped up, they’re good for two or three days. Eat them cold as an easy snack or throw them in a sandwich. Got leftovers for the freezer? Lay them out on a tray to freeze, then pop them into a bag so they don’t clump together.
Ingredient swaps
If you’re not into pork, just use all beef. Want it lighter? Chicken mince is great. Play around with herbs like chives or marjoram for a different twist. For gluten free, use gluten-free bread.
Ways to serve
Traditional style tastes best with potato salad, some mustard and pickles. Try them with creamy mashed potatoes. Or stuff them in a roll for an on-the-go lunch—they’re always tasty.
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Cultural background
These classic patties are a staple in German home cooking, found at birthdays and picnics everywhere. Each place has their own twist—sometimes called Buletten or Fleischpflanzerl. Almost every family passes down their own special version.
Recipe FAQs
- → What's the best meat to use?
For the juiciest, tastiest meatballs, use both ground beef and pork together.
- → How do I keep meatballs extra soft?
Soak your bread roll and gently mix your ingredients so everything stays light, and your meatballs turn out moist.
- → What should I serve with meatballs?
Try them with potato salad, crusty bread, fresh rolls, or even some veggies on the side.
- → How long do you fry meatballs?
About 4–5 minutes per side over medium heat gets them golden and cooked through.
- → Can I make meatballs ahead of time?
Totally! Keep them chilled and reheat later—perfect when you want to prep early.
- → Which spices go best with these?
Stick with salt, pepper, a dash of paprika, a hint of nutmeg, and lots of fresh parsley for that bold flavor.