John Myers
Fleischpflanzerl Meatballs Meatballs with Cheese
The perfect fleischpflanzerl meatballs meatballs with cheese recipe with a picture and simple step-by-step instructions.
- 500 g Minced meat
- 1 piece Old rolls or toast
- 1 piece Me to soak
- 1 Small Onion
- 1 Small Parsely
- 1 Small Cheese
- 1 piece Egg
- 1 piece Nutmeg
- Salt and pepper
- First, soak the old bread roll or toast in milk. I like to take 2 slices of soft toast and soak them. It can also be soaked with water. However, the excess water should be squeezed out later.
- In the meantime, cut the onions into small cubes. The cheese is to taste – heartier like Emmenthaler or milder like Gouda or Maasdammer. Whether bought in one piece and cut into fine cubes yourself or already grated does not matter. Of course, cheese that has already been sliced can also be used and diced. The cheese can also be left out entirely.
- Combine all ingredients into a mass and season to taste. Since I use myself for soaking, I don’t squeeze out the excess milk, which has to be done when soaking in water. My toast is full here like a sponge and no longer is it too wet. If that happens, however, the damage can be limited with a little breadcrumbs.
- I do not heat the stove with the pan to the full pot but only go to 3/4 full heat. I warm rapeseed oil or sunflower oil with a small piece of butter and fry out a little planter to test it. If everything fits and I don’t have to season the rest, I shape the rest. Our favorite size is approx. 3-4 cm in diameter, which can be eaten by everyone, including children, mostly with a bite.
- If one side is in the pan with this size, you only need to wait until “juice” has formed on the top and then simply turn it over. Most of the time they have a nice color. The second page is usually finished faster.
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