Big or small: Almost everyone likes meatballs. And the meatballs are versatile too. They cut a fine figure as a small snack between meals, but also as an accompaniment to potato salad. EAT SMARTER shows you how to make meatballs yourself. We also present a vegetarian alternative.
All of Germany is crazy about meatballs. While the ingredients remain largely the same, the name of the ultimate classic of German home cooking varies from region to region: in the north, they are talking about meatballs, in the east, the meatballs are called the button and in the south, they are called meatballs. Meatballs are even available in many variations abroad: in Greece as cevapcici, in Turkey as kofte and in Sweden as köttbullar. And one thing applies to all meatballs in the world: they taste best when you make them yourself!
Make meatballs yourself – general tips
Meatballs are made from minced meat – it doesn’t really matter whether it comes from beef or pork. Ground beef is a little lower in fat, but ground pork makes the meatballs juicier. It is therefore recommended to use the mixed hack. This has another advantage: You only need a little fat or oil in the pan to fry the meatballs.
Make meatballs yourself – this is how it works
- 1 stale white bread roll
- 2 onions
- 800 g mixed minced meat
- 2 eggs
- 75 g low-fat quark
- 2 tablespoons oil
- Soak the rolls in lukewarm water.
- Peel and very finely dice the onions.
- Put the ground beef in a bowl. Squeeze out the rolls thoroughly, add to the meat with the eggs and quark and mix everything thoroughly.
- Add onion cubes and mix in.
- Season with salt and pepper and shape into 12 small rounds with wet hands.
- Heat oil in a coated pan. Fry the meatballs in it for 4-5 minutes on each side over medium heat.