Traditional german Meatballs
A classic dish of the German cuisine are the meatballs. You probably know them in different variations and there are very many different recipes for them. So here is our best recipe for traditional german meatballs.
We had tried several recipes for meatballs, but were never completely satisfied with them. We felt like there was always something missing. But after a lot of trial and error, we are now happy with our recipe and can finally share it with you.
Our secret ingredients are smoked paprika powder, grated parmesan and the right meat. You should really pay attention to this when you try to make traditional german meatballs. We have noticed that they really taste better with fresh meat from the butcher.
The right meat is also a huge topic on its own. We don’t want to go into that too much, but we have decided that when we eat meat, which is about 1x per week, we try to use extra high-quality meat. You will taste the difference for sure! So we can only recommend this.
Of course, if you would like to try meatballs but don’t want to eat meat, that’s no problem either. There are already countless meat alternatives and of course you can also make “meatballs” from vegetables. Another recipe we tried are meatballs made from kidney beans. You can call them bean fritters, bean patties or as we affectionately call them bean patties (recipe coming soon). They are also very delicious and really easy to make.
Meatballs, both those made from meat and beans, go well with salad, potatoes or on their own with a dip. We used our quick herb dip as a side dish. Give it a try and let us know if you liked it! We are looking forward to hearing from you. 🙂
Traditional german Meatballs
Ingredients
- 500 g Ground meat mixed
- 60 g Breadcrumbs
- 30 g Mustard
- 30 g Grated hard cheese e.g. parmesan cheese
- 40 ml Water
- 1 Onion
- 2 Garlic cloves
- 1 Egg
- 1 teaspoon Salt
- 2-3 teaspoon Pepper
- 2 teaspoon paprika spice smoked
- 2 teaspoon paprika spice sweet
- 1 Pinch of parsley
Instructions
- Put the ground meat in a bowl.
- Finely dice one onion. Also finely dice or press the garlic cloves. Add both to the ground meat.
- Add mustard, breadcrumbs, egg, water and Parmesan. Knead everything well.
- Now add all the spices and knead well again.
- Form about 10 equally sized patties by hand.
- Fry the meatballs in a pan with a little oil for about 3 minutes on each side (thicker meatballs need a little longer).
Notes
- It goes well with potatoes, herb dip, mustard and bread, coleslaw and much more.
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