German Meatballs with Mashed Potatoes
Juicy meatballs with a crispy exterior on creamy mashed potatoes. This is home cooking exactly as it should be.
- Preparation
- 20 min
- Cook/bake time
- 30 min
- Total
- 50 min
- Difficulty
- Easy
- Calories
The most honest cooking of all: well-seasoned ground meat with soaked bread rolls, fried golden brown in clarified butter, served with mashed potatoes that taste only of potato, butter, and nutmeg. No fuss, just a perfect hit every time. A green salad or peas and carrots make it complete.
Step-by-step instructions
- 1
Boil the potatoes
Peel the potatoes, cut them into equally sized pieces, and boil them in salted water for about 20 minutes until soft.
- 2
Knead the meat mixture
Squeeze the soaked bread roll out well. Knead it vigorously with the ground meat, onion, egg, mustard, parsley, and spices until the mixture binds together properly. Shape it into 8 flat meatballs with damp hands.
- 3
Fry
Heat the clarified butter and fry the meatballs over medium heat for 5 to 6 minutes per side until golden brown and cooked through. Do not turn the heat up too high, otherwise they will burn on the outside while remaining raw on the inside.
- 4
Mash the potatoes
Drain the potatoes, let them steam off briefly, and then mash them. Work in the warm milk and butter, and season to taste with salt and plenty of nutmeg. Just do not use a blender for this, otherwise the mashed potatoes will become sticky.
- 5
Serve
Serve the meatballs on top of the creamy mashed potatoes. If you like, fry a few onion rings until crispy in the remaining fat and scatter them over the top.
Our best tips
- Handling the mixture with damp hands prevents it from sticking.
