German Meatballs (Fleischkuechle)

Recipe by SplitPea
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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