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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour the milk into a bowl; soak the rolls in the milk for about 15 minutes.

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  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

195 calories; 13 g total fat; 95 mg cholesterol; 123 mg sodium. 6.2 g carbohydrates; 13 g protein; Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/10/2008
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... Read More
(27)

Most helpful critical review

Rating: 3 stars
06/19/2012
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:) Read More
(3)
36 Ratings
  • 5 star values: 23
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/10/2008
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... Read More
(27)
Rating: 5 stars
12/10/2008
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... Read More
(27)
Rating: 5 stars
11/22/2008
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! Read More
(20)
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Rating: 5 stars
01/08/2009
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! Read More
(10)
Rating: 4 stars
07/19/2011
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. Read More
(8)
Rating: 5 stars
05/26/2009
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. Read More
(8)
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Rating: 5 stars
02/02/2009
Made recipe exactly and the whole family loved it. The leftovers were added to spaghetti sauce and again was well received. Read More
(7)
Rating: 4 stars
11/23/2009
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. Read More
(5)
Rating: 5 stars
05/12/2009
Pretty tasty. I did try it plain (good taste) and with ketchup on top (still good but more meatloafy taste). Read More
(4)
Rating: 5 stars
04/13/2010
Amazing! thanks a bunch! I made it with speatzle from this site and poured gravy on all of it. I grew up there and never learned how to cook anything german so this was a very nice treat for me. Read More
(3)
Rating: 3 stars
06/19/2012
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:) Read More
(3)