Swabian Meatballs Fleischkuechle Recipes

FLEISCHKUECHLE (FLESH-KEEK-LUH)

Steps:

• In a medium bowl, mix together the ground beef, onion, salt and pepper until well blended. Set aside.
• In a large bowl, stir together the flour and salt. Pour in the eggs and milk, and stir until well blended using a sturdy spoon. Form the dough into 2 inch balls, and roll out into circles 1/4 inch thick on a floured surface.
• Form the beef into golf ball sized balls, and place each one onto one half of a dough circle. Fold the other halves of the circles over to enclose the dough. Seal the edges using a saucer or pressing with your fingers.
• Heat the oil in a deep fryer to 365 degrees F (185 degrees C), or over medium-high heat in a large deep skillet. Fry the Keuchle until golden brown, turning once. It should take about 10 minutes total for each batch.

GERMAN MEATBALLS (FLEISCHKUECHLE)

Steps:

• Start by soaking the dry bread with some lukewarm milk (takes around 20 min). When done, quench the milk out of the bread.
• Meanwhile, finely chop onions and sauté with some oil or butter in a pan until they are transparent. Shred the carrot and sauté with the onions until soft. Let cool.
• Add all ingredients into a bowl and mix thoroughly with your hands.
• Add spices to taste. Remember: add a little more salt than you think you should. The frying will take off some salt, so it prevents the meatballs from tasting boring.
• Now heat margarine or butter in a non-stick pan, form disks from the meat dough (approx 10 cm diameter, 2-3 cm high) and fry thoroughly from both sides.
• Serving suggestion: with mashed potatoes and baby carrots with peas.