in Germany

Meatballs Berlin style

updated

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Ingredients for 6 servings:

  • 500 g pork shoulder
  • 500 g beef shoulder
  • 1 vegetable onion(s)
  • 50 g white bread
  • 150 g breadcrumbs
  • 50 g mustard
  • 2 eggs
  • 25 g butter
  • 25 g vegetable oil
  • some salt and pepper, black

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Mince the meat. Dice the onion. Blend all ingredients except oil, butter, and breadcrumbs until smooth and non-sticky. Divide this mixture into portions, coat in breadcrumbs, and fry in oil or butter over medium heat. If you want the meatballs to be very fluffy, increase the pork content. The higher the pork content, the fluffier they will be, but also the fattier they will be. They are fluffiest when made only with ground pork. Mashed potatoes and mixed vegetables go wonderfully with this.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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