Make meatballs yourself - that's how it works

Make meatballs yourself - that's how it works

March 20th, 2023 | main dishes

You want to make meatballs yourself and don’t know how? Here I present you my ultimate meatball recipe for the juiciest and tastiest meatballs in the world. The trick is actually the cream, you won’t believe it…

Make meatballs yourself - that's how it works

Here in the north they are called Frikadellen, but in other parts of the country this traditional German dish is also called B(o)ulette, Bratklops, Fleischpflanzerl, Fleischlaberl, Fleischküchle, Fleischklops or Wellklops. The meaning is always the same: small, fried meatballs made from minced meat, eggs, and stale bread, flavored with a variety of spices. According to my recipe, the meatballs are particularly juicy because I also add cream to the basic dough. See for yourself:

Meatballs

(makes at least 4 servings)

2 onions, finely chopped

1 garlic clove, finely chopped

3 sprigs of flat-leaf parsley, finely chopped

2 TS butter

sauté the onions and garlic in the butter until soft, stir in the parsley, remove from the heat

200 g of cream

stir in

100 g of breadcrumbs

stir in and let soak for 10 minutes

5 eggs

stir into the crumb mixture with a whisk

600 g ground beef

knead the minced meat with the crumb mixture

1 ts dried marjoram

2 sprigs of basil, chopped

2 TS medium hot mustard

salt, pepper from the mill

season the minced meat, form small balls with moistened hands and flatten them slightly

3 TS frying oil

fry the meatballs over medium-high heat for about 3-4 minutes on each side

AND THAT'S HOW THE CAPTAIN'S WIFE DOES IT

You can double the amount of this recipe and freeze a supply of meatballs. They defrost super fast and are wonderful in a lunch box or at a picnic.

I grate the breadcrumbs myself from stale leftover bread. In this way, we don’t lose a single slice of bread. You already know: #toogoodtogo… You can find another great recipe for using leftover bread here.

Print Post

Leave me a message

Leave a Reply Cancel reply

May 8th, 2018 | main dishes

Frankfurt Green Sauce: The secret of 7 herbs

One can disagree about many things or even argue – but not about the seven herbs of the original Frankfurt Grüne Sauce [green sauce]. Even my great-grandmother in the Forest of Odes kept her recipe and looked after and nurtured the seven herbs in her garden. The recipe is passed on from generation to generation, re-written, varied. And which herbs are they?

December 8th, 2017 | bread & pastries

The Christmas Stollen Project

Christmas Stollen never played a role in my childhood. We rather preferred Hamburg brown cookies or spekulatius for our Christmas baking. Anyway, without Christmas Stollen Christmas in some places of Germany is not even imaginable…That’s the reason, why I found it always exciting. A heavy yeast dough with candied fruit, raisins and a dash of good rum. The Stollen must traverse several weeks (minimum two weeks) before you eat it – if you do manage to defend it against the family. Attention: This weekend is your last chance to bake a Stollen, which can be served “well matured” at Christmas on your coffee table. Otherwise, you must wait another year…