Swabian Meatballs (Fleischkuechle)

Swabian Meatballs (Fleischkuechle)

23
Teufelskoch 2

"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.'"

Ingredients

42 m servings 195 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 123 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  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

23
  1. 33 Ratings

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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 di...

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...

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 sogg...