German meatballs (Print)
Juicy beef and pork meatballs, crispy on the outside, tender in the middle.
# Ingredients:
→ To Fry
01 -
2 tbsp oil or butter
→ Flavors & Spices
02 -
1 tsp salt
03 -
1 small onion, finely chopped
04 -
1 tbsp chopped fresh parsley
05 -
0.5 tsp sweet paprika
06 -
1 clove garlic, minced
07 -
0.5 tsp ground black pepper
08 -
1 large egg
09 -
1 tbsp mustard
→ Meat & Basics
10 -
60 ml milk or water
11 -
1 white bread roll, soaked and squeezed
12 -
250 g ground beef
13 -
250 g ground pork
# Steps:
01 -
Let them chill for a few minutes before enjoying. Tastes great with mustard, potato salad, or fresh rolls.
02 -
Warm the oil or butter in a skillet over medium heat. Fry patties until they're a nice golden color, about 4–5 minutes per side, and heated through (aim for about 71 °C inside).
03 -
Wet your hands, then scoop up the meat blend and roll them into round or oval shapes, about 2 cm thick.
04 -
Toss the ground beef and pork, soaked bread, cooked onions, garlic, egg, mustard, parsley, salt, pepper, and paprika together in a big bowl. Just combine till mixed, don't overdo it.
05 -
Cook the chopped onions in a pan with a splash of oil till they go see-through. Set them aside to cool off.
06 -
Soak the bread roll in milk or water for about 5–10 minutes, then squeeze out as much liquid as you can.
# Notes:
01 -
If you don't mix the mass too much, the patties will stay soft. Wet your hands when rolling to stop the mix from sticking.