Swabian Meatballs (Fleischkuechle) Recipe - Allrecipes.com
Swabian Meatballs (Fleischkuechle) Recipe
  • READY IN 42 mins

Swabian Meatballs (Fleischkuechle)

Recipe by  

"Only in the German state of Swabia is this dish called 'Fleischkuechle.' In Bavaria, they are called 'Fleischpflanzerl.' In Berlin, they say 'Buletten,' while throughout all of Germany they are known as 'Frikadellen.'"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    12 mins
  • READY IN

    42 mins

Directions

  1. Pour the milk into a bowl; soak the rolls in the milk for about 15 minutes.
  2. Place the milk-soaked rolls, beef, pork, eggs, onion, parsley, marjoram, garlic, salt, and pepper in a large bowl; mix with your hands until evenly combined. Divide the mixture into eight portions and roll them into balls. Flatten the balls to make 1-inch thick patties.
  3. Melt the butter in a large skillet. Fry each patty in the melted butter until meat has reached an internal temperature of 160 degrees F (72 degrees C), about 6 minutes each side. These can be served either hot or cold.
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Reviews More Reviews

Most Helpful Positive Review
Dec 10, 2008

I have wanted a perfect german meatball recipe for YEARS,this is even better than my german grandmothers!!!This tastes exactly like the meatballs I buy at a local deli that my family loves. I didn't have to modify anything in the ingredients, but I did sub the beef with elk, cause I have a freezer full!! I also rolled them in flour before frying. yummy, yummy yummy, I already wrote this in my family'a "holygrail" cookboook...

 
Most Helpful Critical Review
Jun 19, 2012

This was filling and it really stretched a pound of meat to several servings. These were very moist inside and had a nice crisp crust on the outside. I thought it was really bland though and it seemed to be screaming out for some type of sauce, or maybe that's just my southern cook thinking. My husband didn't care for this at all. It was okay but it just wasn't something we'd care to serve again here. Thanks though as I enjoyed trying out a new recipe :)

 

33 Ratings

Nov 22, 2008

I made these meatballs to put into baked spaghetti. The flavor in this recipe is FANTASTIC...I served 6 people and even the picky eater ate them. I liked the method of soaking the bread in the milk beforehand, but needed to adjust the milk-bread ratio a bit because the meatballs ended up a bit mushy for my taste. RECOMMEND!

 
Jan 08, 2009

My kinder are very picky about food. They completely demolished this recipe. Very tasty. The butter is a must, it absorbed well by the bread. ( I used an extra roll to reduce the potential sogginess of zie meatball. Zer Gut!

 
May 26, 2009

Very good mellow seasoning and the pork makes it very tasty. Be sure to drain about 70% of the fat or you'll feel queasy after! Flavors improve after a day.

 
Jul 19, 2011

I grated one half of an onion instead of mincing it and I made 1 inch meatballs instead of patties. I made no other changes. I made a homemade cream sauce to go over it (think Swedish Meatballs) and I served this with my own Buttermilk Mashed Potatoes and roasted broccoli and cauliflower. Nice moist meatballs with great flavor. Good combination with the Swedish Meatball sauce.

 
Feb 02, 2009

Made recipe exactly and the whole family loved it. The leftovers were added to spaghetti sauce and again was well received.

 
Nov 23, 2009

Tasted absolutly fab. Whole family loved it. I served them with brown gravy over egg noodles. The only problem I had was the meatballs tended to fall apart while frying so I had to tranfer them to a baking sheet and bake them.

 

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Nutrition

  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 6.2 g
  • 2%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 13 g
  • 26%
  • Sodium
  • 171 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Teufelskoch
2 Followers 0 Saved Recipes
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