Ingredients
Scale
- 1 lb ground beef (80/20 blend for juiciness)
- 1 small onion, finely diced
- 1/2 cup breadcrumbs (or soaked stale bread)
- 1 large egg
- 2 tbsp mustard (German-style preferred)
- 1 tsp paprika
- 1/2 tsp nutmeg
- Salt & pepper to taste
- 2 tbsp butter or oil for frying
Instructions
- In a large bowl, combine ground beef, breadcrumbs, diced onions, egg, mustard, and spices. Mix gently but thoroughly.
- Shape the mixture into oval-shaped patties about 2-3 inches long and 1 inch thick.
- Heat butter or oil in a skillet over medium heat. Cook meatballs for 4-5 minutes per side until deeply browned and cooked through (internal temperature of 160°F).
- Serve warm with traditional German sides like mashed potatoes, red cabbage, or crusty bread.
Notes
- For best results, don’t overwork the meat mixture to maintain tenderness.
- Cook in batches if needed to avoid overcrowding the pan.
- Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months.
- For a traditional pork-beef blend, use half ground beef and half ground pork.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: German
Nutrition
- Serving Size: 1 meatball
- Calories: 220 Kcal
- Sugar: 1g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 80mg