Here’s a truly old-fashioned recipe for juicy meatballs (mini patties or frikadellen), just like Grandma used to make. The secret to their perfect juiciness is the bread roll soaked in milk – this keeps the meat wonderfully tender.
“` Ingredients
500g ground meat (ideally half beef, half pork for optimal flavor and juiciness)
1 stale bread roll (from the day before) or 4 tbsp breadcrumbs
100ml lukewarm milk (for soaking)
1 large onion (very finely diced)
1 clove of garlic (pressed, optional)
1 egg (medium)
1 tsp medium-hot mustard – adds the necessary spice
Salt, freshly ground black pepper
1 pinch each of freshly grated nutmeg and sweet paprika powder
A little butter or clarified butter (for frying)
Preparation
- Soak the bread: 5 min. preparation.
Cut the stale bread roll into large cubes and pour the lukewarm milk over them. Let it soak for about 5 to 10 minutes until completely soft. Then squeeze out the excess milk well with your hands.
- Sauté the onions: A flavor boost.
Sauté the finely diced onions (and garlic) in a small pan with a little butter until translucent. If you add them raw, they often remain too sharp and have too much crunch. Let them cool briefly.
- Knead the mixture: Essential for binding.
Place the ground meat, the squeezed-out bread roll, the cooled onions, the egg, the mustard, and the spices in a bowl. Knead everything with your hands until a homogeneous, slightly binding mixture forms.
- Shape & fry: 10-12 min. cooking time.
With damp hands, form small, ping-pong ball-sized balls. Heat clarified butter or oil in a pan and fry the meatballs over medium heat until golden brown and crispy on all sides (about 8 to 10 minutes total).
The pro tip for perfect consistency: If you’re unsure whether the mixture is seasoned correctly or will hold its shape, simply take a teaspoonful, form a mini ball, and fry it as a test. This way, you can taste it beforehand without risking the whole batch!
They taste fantastic on their own, classically with mashed potatoes and gravy, or tossed directly into a fruity tomato sauce over spaghetti.