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These juicy meat patties are my top comfort pick whenever family's coming over. Crispy on the outside, super tender inside—just the kind you'd get at a German fest or cozy old-school spot.
That smell of sizzling meat patties always gets my family all excited. I swear, they barely hit the plate before everyone grabs one.
Tasty Ingredients List
- Ground beef or a blend of beef and veal: Gives you that moist bite—you'll want local and fresh for the best taste
- Onion: Dice it up fine for that deep, classic kick—it really brightens up the mix
- Garlic clove: Pressed fresh adds lovely mild heat and depth
- Breadcrumbs: Soak up moisture and make the patties soft; day-old bread works great too if you crumble it up
- Egg: Holds everything together so your patties keep their shape in the pan
- Parsley: Chopped up, it freshens (use fresh if you can, dried works too)
- Mustard: That little secret for extra flavor—a mild one ties everything together
- Salt and pepper: Go with freshly ground for maximum kick
- Oil: Makes sure they brown nicely—choose a plain one like sunflower or canola for best results
Simple How-To Steps
- Mix it up first:
- Toss ground meat, onion, eggs, spices, mustard, parsley, breadcrumbs, garlic and seasoning all in a big bowl. Use your hands—mix quick so it stays juicy.
- Shape the patties:
- Scoop golf ball sized bits with damp hands. Roll into balls or pat into smooth, flat disks so they cook evenly.
- Get the pan hot:
- Pour a little oil in a big nonstick skillet. Crank it up to medium so it’s really hot—you want a good sizzle right away for that crust.
- Cook 'em:
- Drop each patty in with space in between. Let them fry about 5 to 7 minutes per side. Flip only once you see a solid brown crust.
- Time to serve:
- Once they’re browned up and cooked through, set them on paper towels for a minute. That cuts the grease. Eat hot with your favorite sides or grab one plain.
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What you need to know
- Packed with protein, so you’ll stay full a long time
- Freeze great—last about three months without fuss
- These are a tradition—people in Germany have been making them for ages
I keep raving about tossing in parsley—it really wakes up the patties! My granddad always saved parsley for the end so it stayed bright and flavorful. That’s still my favorite last step.
Best ways to store leftovers
Patties are perfect for meal-prep. Once they’ve cooled, just pop in a tight container for two or three days in your fridge. When you want them hot, a quick pan reheat or oven blast does the trick. They’re even tasty chilled—in a bun or cut up on a salad.
Twist it up if you’re missing stuff
Switch up the meat—half pork, half beef is awesome. Swap breadcrumbs for oats or dried-out bread if you’re out. Feel free to toss in some cheese cubes to kick things up a notch.
Serving ideas everyone likes
Mashed potatoes and a creamy sauce are always a hit. For summer, I love them with potato salad. Pile patty into a bun with pickles and mustard for a snack. They’re the star of any picnic or game night spread.
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Backstory in German home cooking
No way you’ll miss patties in German cooking. They started out as a cheap, filling dinner option. Now they're at every kind of gathering, from barbecues to beer gardens to food stalls—shows just how much they’re loved.
Recipe FAQs
- → How do you keep meatballs juicy?
Soak bread or breadcrumbs, add enough egg, and mix just a bit. That keeps 'em soft and not tough.
- → Can you make meatballs in the oven?
For sure. Just put shaped meatballs on a baking tray at 180°C and bake about 25 minutes. It's lighter than frying.
- → What sides go best with meatballs?
Serve with potato salad, roasted potatoes, veggies, or a slice of fresh bread. You really can't go wrong.
- → Can you change up the type of meat?
People usually go with beef, but blending in some veal or pork makes them extra moist. Try your favorite mix.
- → What's the best way to store leftover meatballs?
Toss them in the fridge for up to three days, or freeze and heat up when you want more.