Are you looking for a delicious recipe for Swabian meatballs? They go under a lot of different names in Germany-like Buletten, Fleischpflanzerl and so many more! Then I have a great recipe for you!
Here in Swabia, the meatballs are simply called Fleischküchle. And since I’m from Upper Swabia, I actually only know them by that name. Until I moved into the big wide world… 🙂
Whether as a snack straight from the fridge in between, or as a classic Swabian dish with a potato salad, and also some gravy, they are just delicious!
Otherwise, of course, any salad goes well with it. Or a potato gratin, that always tastes so good! But from time to time, I like to eat them just like that. A little mustard for dipping and a quick and delicious dinner is ready.
And so that you can also succeed, I have written down my tips for you here:
My tips for juicy meatballs
- wet hands
- forming them
Since I’ve been adding some bacon, or as an alternative some chopped ham, they just become juicier and tastier than before! Since I mainly use minced beef, the bacon just rounds things off. And who does not love bacon?
And if for some reason the mass is still too wet to form, then I quickly add 1-2 tablespoons of homemade breadcrumbs and let it rest for a moment. That will definitely do the trick.
Mix everything together well and then form the meatballs with wet hands. Why the sweaty hands? Very simple, then the meat mass does not stick to your hands. And the cakes themselves don’t stick to your kitchen board.
How to form meatballs
Simply scoop out the mass with an ice cream scoop so that they are all the same size 😉
And what’s the best way to pan fry them?
With a little oil, and if you like, you can add a little clarified butter. Simply heat it in the pan and then sear the meatballs on each side so that you also get a nice crust on them. So really only turn them when there is already a small crust. Otherwise, they will fall apart in the pan.
Reduce the heat a little and then fry for about 5 more minutes on each side so that they are cooked through. Then repeat the process until all the meatballs are done.
Then simply place the finished meatballs on a baking sheet lined with some kitchen paper and keep them warm in the oven. Pleasant side effect: the kitchen paper absorbs all the excess fat.
And what do I drink with it?
A cool beer goes best with it. Or a beautiful German white wine from Baden, a Grauburgunder.
Enjoy your dinner!
All the best,
Easy to make and so tasty!simple
- 20 minutes
- 10 minutes
- 15 minutes
- 45 minutes
|500 g||minced beef|
|1||bun or 2 slices of toast|
|50 g||lean bacon|
|2||sprigs of parsley|
|some lemon zest|
|salt and pepper|
|1||pinch grated nutmeg|
|3||Tbsp sunflower oil|
Steps of preparation
- Cut the bun into small cubes and soak in the milk
- Peel the onion and cut into small cubes.
- Cut the bacon into small pieces.
- Chop the parsley
- Heat 1 Tsp of the oil in the pan and sauté the diced onions with the bacon until translucent
- Remove from the heat and allow cooling slightly, add the parsley
- Whisk the egg with mustard, salt, pepper, lemon zest and nutmeg
- Place the minced beef in a large bowl and add the egg mixture and soaked buns.
- Mix everything together well and let it rest for 10 minutes.
- Heat a pan with oil (add some clarified butter if you like).
- Form meatballs from the mixture with moistened hands and fry well in the pan for 1-2 minutes on both sides.
- Reduce the heat a little and then fry for about 5 more minutes on each side so that they are done. Then repeat the process until all the meatballs are done.
- Drain the meatballs on paper towels and enjoy
If you like you can add some butter when you roast them.