Swabian Fleischküchle (Meatballs)
Print Recipe
These taste delicious hot from the pan, but are also very good cold.
Course
Main Course
Cuisine 
Ingredients
- 2 white bread rolls stale
- 2 pinches freshly ground black pepper
- 2 pinches salt
- 1 tsp instant vegetable broth granules or Vegeta
- 1 tbsp tomato paste
- 2 medium eggs
- 2 bunches flat-leaf parsley
- 2 onions
- 1000 g minced veal
- 4 tbsp sunflower oil
Instructions
- Start by placing the bread rolls in a small bowl, covering them with cold water, and letting them soak for 5 minutes. Then remove from the water, squeeze out thoroughly, and cut into as fine cubes as possible.
- Next, peel the onions and grate finely on a vegetable grater or chop finely with a knife.
- Wash the parsley, shake dry, pluck the leaves, and chop them very finely.
- Then place the minced meat in a bowl, add the egg and chopped onion, and mix everything together - best done with damp hands.
- Now add the tomato paste, chopped parsley, and granulated broth, and season with salt and pepper.
- Knead the meat mixture for the Swabian meat patties again thoroughly and form small patties with moistened hands.
- Heat the oil in a heavy pan over medium heat and fry the patties on both sides for about 8-10 minutes each until golden brown, turning several times.
Notes
Veal contains plenty of gelatin, which helps to bind water in the minced meat, making the patties soft and juicy. If not mincing the meat yourself, order it from the butcher in advance.
For more flavour and tenderness, soak the stale bread roll in milk or buttermilk. If grated onion isn’t fine enough for you, chop the onion very finely and sauté in some butter until translucent.
A stale bread roll or the equivalent amount of white bread is the first choice. Alternatively, you can use breadcrumbs (homemade if possible). Here, 4 tablespoons per 1000 g of minced meat will suffice.
Swabian potato salad is, of course, the best side dish for these meatballs.