Swabian Meatballs (Fleischkuechle)


  • ½ cup milk
  • 2hard rolls, day-old
  • ½ pound ground beef
  • ½ pound ground pork
  • 2eggs
  • 1onion, minced
  • 4 tablespoons chopped fresh parsley
  • 1 teaspoon dried marjoram
  • 1 tablespoon minced garlic
  • salt and ground black pepper to taste
  • 2 tablespoons butter
  • Directions

  • Step 1

    Pour the milk into a bowl; soak the rolls in the milk for about 15 minutes.


  • Step 2

    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.

  • Step 3

    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.

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