Crisp German Meatballs
Sink your teeth into these irresistibly crisp German meatballs—an authentic blend of ground pork and beef seasoned to perfection with Dijon mustard, paprika, fresh parsley, and aromatic spices. These golden-brown bites are pan-fried to achieve a delightfully crispy exterior while staying juicy and tender on the inside. Perfectly balanced with a touch of milk-soaked breadcrumbs, these meatballs are easy to prepare and make a versatile main dish. Ideal for weeknight dinners or special occasions, serve them alongside creamy mashed potatoes, buttery egg noodles, or a refreshing green salad for a hearty, satisfying meal. Don’t forget a dollop of mustard or a rich cream-based sauce to take these German-inspired meatballs to the next level.
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Recipe Information
Ingredients
- 500 grams ground pork
- 500 grams ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 large egg
- 100 grams breadcrumbs
- 60 ml milk
- 2 tablespoons Dijon mustard
- 2 tablespoons parsley, finely chopped
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 tablespoons vegetable oil or butter
Instructions
In a large bowl, combine the milk and breadcrumbs. Let the breadcrumbs soak for 5 minutes to absorb the liquid.
Add the ground pork, ground beef, chopped onion, minced garlic, eggs, Dijon mustard, chopped parsley, paprika, salt, and black pepper to the bowl with the breadcrumb mixture.
Use your hands or a wooden spoon to mix everything together until fully combined. Avoid overmixing, as this can make the meatballs tough.
Shape the meat mixture into evenly sized meatballs, approximately 1 1/2 inches in diameter. You should end up with about 20–24 meatballs.
Heat the vegetable oil or butter in a large skillet over medium heat.
Once the oil is hot, carefully add the meatballs to the skillet in a single layer. Cook in batches if necessary to avoid overcrowding.
Fry the meatballs for 4–5 minutes on each side, turning frequently, until they are golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 70°C (160°F).
Once cooked, transfer the meatballs to a plate lined with paper towels to drain any excess oil.
Serve warm with your choice of sides, such as mashed potatoes, egg noodles, or a crisp green salad. Optionally, pair them with a mustard or cream-based dipping sauce.
Nutrition Facts
Calories |
3704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.9 g | 338% | |
| Saturated Fat | 86.0 g | 430% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1226 mg | 409% | |
| Sodium | 5553 mg | 241% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 15.4 g | ||
| Protein | 244.5 g | 489% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 421 mg | 32% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1754 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
