Swabian Meatballs (Fleischkuechle)21 Reviews
- Prep: 15 min
- Cook: 12 min
- Ready In: 42 min
“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.'” - by Teufelskoch
Original recipe yields 8 servings
- Pour the milk into a bowl; soak the rolls in the milk for about 15 minutes.
- 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.
- 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.
Amount Per Serving (8 total)
- 195 cal
- 13 g
- 6.2 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"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 h..." See moreave 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..."
"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 ..." See morebeforehand, but needed to adjust the milk-bread ratio a bit because the meatballs ended up a bit mushy for my taste. RECOMMEND!"
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