Swabian Meatballs Fleischkuechle Recipes

Steps:

• 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.

Steps:

• 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.