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Swabian Meatballs (Fleischkuechle)

Swabian Meatballs (Fleischkuechle)

  • Prep

    15 m
  • Cook

    12 m
  • Ready In

    42 m
Teufelskoch

Teufelskoch

Only in the German state of Swabia is this dish called 'Fleischkuechle.' In Bavaria, they are called 'Fleischpflanzerl.' In Berlin, they say 'Buletten,' while throughout all of Germany they are known as 'Frikadellen.'

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Pour the milk into a bowl; soak the rolls in the milk for about 15 minutes.
  2. Place the milk-soaked rolls, beef, pork, eggs, onion, parsley, marjoram, garlic, salt, and pepper in a large bowl; mix with your hands until evenly combined. Divide the mixture into eight portions and roll them into balls. Flatten the balls to make 1-inch thick patties.
  3. Melt the butter in a large skillet. Fry each patty in the melted butter until meat has reached an internal temperature of 160 degrees F (72 degrees C), about 6 minutes each side. These can be served either hot or cold.
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Reviews

CARABEAN
25

CARABEAN

12/10/2008

I have wanted a perfect german meatball recipe for YEARS,this is even better than my german grandmothers!!!This tastes exactly like the meatballs I buy at a local deli that my family loves. I didn't have to modify anything in the ingredients, but I did sub the beef with elk, cause I have a freezer full!! I also rolled them in flour before frying. yummy, yummy yummy, I already wrote this in my family'a "holygrail" cookboook...

starshimmer
17

starshimmer

11/22/2008

I made these meatballs to put into baked spaghetti. The flavor in this recipe is FANTASTIC...I served 6 people and even the picky eater ate them. I liked the method of soaking the bread in the milk beforehand, but needed to adjust the milk-bread ratio a bit because the meatballs ended up a bit mushy for my taste. RECOMMEND!

robzee
10

robzee

1/8/2009

My kinder are very picky about food. They completely demolished this recipe. Very tasty. The butter is a must, it absorbed well by the bread. ( I used an extra roll to reduce the potential sogginess of zie meatball. Zer Gut!

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