Recipe by Teufelskoch
"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.'"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
hard rolls, day-old
chopped fresh parsley
salt and ground black pepper to taste
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...
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 :)
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!
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!
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.
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.
Made recipe exactly and the whole family loved it. The leftovers were added to spaghetti sauce and again was well received.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Swabian Meatballs (Fleischkuechle)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 195
** Calories from Fat: 117
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make amazing Swedish meatballs in a savory sauce.
See how to make amazing meatballs with ground beef, veal, and pork.
See how to make easy, twice-baked Swedish meatballs in a creamy sauce.