in Germany

Möhringer meatballs

updated

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Ingredients for 2 servings:

  • 500 g minced beef
  • 200 g jacket potatoes
  • 1 small onion(s), diced
  • 4 tbsp parsley, finely chopped
  • 1 clove(s) garlic
  • 1 egg(s)
  • Salt and pepper, white

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 5 minutes; Total time approx. 1 hour 25 minutes

Potato and meatballs in the traditional Möhringer style.

Boil 200g of potatoes for about 25 minutes, peel, and then mash them in a bowl using a potato masher or ricer. Finely chop the garlic and onion and add them. Add the egg, 4 tablespoons of finely chopped parsley, pepper, and salt to taste, and mix well. Add the ground meat and mix well. Form into 5 small meatballs. Place them on a baking sheet lined with baking paper. Preheat the oven to 170°C (top/bottom heat) and bake for about 40 minutes. You’ll get beautifully browned meatballs without any fat or worry about them burning in a pan.

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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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