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 \u2013 this keeps the meat wonderfully tender.<\/p>\n\n\n\n
“` Ingredients<\/p>\n\n\n\n
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 \u2013 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<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
Saut\u00e9 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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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).<\/p>\n\n\n\n
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!<\/p>\n\n\n\n
They taste fantastic on their own, classically with mashed potatoes and gravy, or tossed directly into a fruity tomato sauce over spaghetti.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 […]<\/p>\n","protected":false},"author":2,"featured_media":20672,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-20671","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/20671","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20671"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/20671\/revisions"}],"predecessor-version":[{"id":20673,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/20671\/revisions\/20673"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/20672"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20671"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20671"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20671"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}