Prep 20 mins
Cook 15 mins
The German Meatball is not actually a ball - it looks more like a disk. It is one of my favorite childhood foods and I keep on making these for private dinners, big brunches, a party gift, picnicks,... you get the idea: easy to prepare, store, and take around, hot or cold, goes with almost anything. A taste of Germany - enjoy!
- 500 g minced beef (better even, half beef, half pork)
- 1 old rolls or 1 dry white bread
- 1 onion
- 1 carrot
- 1 teaspoon mustard
- 2 -3 eggs
- fresh ground black pepper
- other spices
- Start by soaking the dry bread with some lukewarm milk (takes around 20 min). When done, quench the milk out of the bread.
- Meanwhile, finely chop onions and sauté with some oil or butter in a pan until they are transparent. Shred the carrot and sauté with the onions until soft. Let cool.
- Add all ingredients into a bowl and mix thoroughly with your hands.
- Add spices to taste. Remember: add a little more salt than you think you should. The frying will take off some salt, so it prevents the meatballs from tasting boring.
- Now heat margarine or butter in a non-stick pan, form disks from the meat dough (approx 10 cm diameter, 2-3 cm high) and fry thoroughly from both sides.
- Serving suggestion: with mashed potatoes and baby carrots with peas.
These are unbelievably good, especially for meatballs, which are not usually my favorite dish. They're moist and flavorful, and very simple. I changed the recipe very slightly, by adding a little Tabasco and a little Worcestershire sauce. Will definitely be making these again.