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German Meatballs (Fleischkuechle)

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“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!”
10-12 meatballs

Ingredients Nutrition


  1. Start by soaking the dry bread with some lukewarm milk (takes around 20 min). When done, quench the milk out of the bread.
  2. 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.
  3. Add all ingredients into a bowl and mix thoroughly with your hands.
  4. 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.
  5. 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.
  6. Serving suggestion: with mashed potatoes and baby carrots with peas.

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