in Germany

Franconian meatballs

updated

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Ingredients for 4 servings:

  • 500 g minced meat, mixed
  • 3 eggs
  • 3 rolls, dry
  • n. B. Water for soaking
  • some parsley, chopped
  • salt and pepper
  • Marjoram, shredded
  • e.g. breadcrumbs
  • some clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

quick and easy

Soak the rolls in water. Meanwhile, place the ground meat, eggs, and spices/herbs in a bowl. Add the well-squeezed rolls and knead everything into a dough by hand (my mother tastes the dough for seasoning; I can’t do that with raw meat, so I season by taste; it usually works quite well). Form the meat mixture into cakes, coat them in breadcrumbs, and fry them in hot clarified butter. We serve them with beans and fried potatoes, and the leftover meat cakes are used the next day to make giant homemade hamburgers.

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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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