swabian meatballs (fleischkuechle)

Ingredients

• Servings: 8
• 1/2 cup milk
• 2 hard rolls, day-old
• 1/2 pound ground beef
• 1/2 pound ground lamb
• 2 eggs
• 1 onion, minced
• 4 tablespoons chopped fresh parsley
• 1 teaspoon dried marjoram
• 1 tablespoon minced garlic
• salt and ground black pepper to taste
• 2 tablespoons butter

Recipe

Preparation Time: 15 mins Cook Time: 12 mins Ready Time: 42 mins


• pour the milk into a bowl; soak the rolls in the milk for about 15 minutes.
• place the milk-soaked rolls, beef, lamb, 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.