By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
489 cal · 30 min
German-Style Meatballs
Recipe GLPR6b6edce072adee
Tender, flavorful meatballs made the authentic German way with a combination of ground beef and pork, held together with a bread-milk mixture and seasoned with mustard and fresh parsley. These are pan-fried until golden brown and make an excellent main course or appetizer.
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Ingredients
2 1/4 ounces stale white sandwich bread, cubed (about 2 slices)
4 tablespoons milk or water
1/2 pound ground beef
1/2 pound ground pork
1 large egg
1/2 cup finely chopped white or yellow onion
1 tablespoon fresh minced parsley, optional
2 teaspoons German mittelscharf or Dijon mustard
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly cracked black pepper, plus more to taste
3 tablespoons clarified butter or ghee
Directions
Place the cubed stale bread in a small bowl and pour the milk or water over it. Let the bread soak for about 2 minutes until the liquid is absorbed and the bread becomes a moist paste.
In a large mixing bowl, combine the ground beef, ground pork, egg, soaked bread mixture, chopped onion, parsley (if using), mustard, salt, and black pepper. Mix gently with your hands until just combined—do not overmix, as this can make the meatballs tough.
Shape the mixture into 12 to 16 meatballs of even size, about 1.5 to 2 inches in diameter. Place them on a plate and let them rest at room temperature for a few minutes.
Heat the clarified butter or ghee in a large skillet over medium-high heat until shimmering.
Carefully place the meatballs in the hot butter, working in batches if needed to avoid crowding the pan. Cook for 10 to 12 minutes, rolling them occasionally with a spoon, until they are deep golden brown on all sides and reach an internal temperature of 160°F.
Transfer the finished meatballs to a plate and taste for seasoning, adjusting salt and pepper as desired. Serve warm.
Comments
Ingredients are entirely available at any Charlotte major chain, with nothing requiring a special trip—bread, milk, beef, pork, egg, onion, parsley, mustard, and clarified butter are all standard stock. The cost per serving lands around $2.50–$3.00, driven primarily by the ground meat blend, making it economical for a weeknight. The stated 30 minutes is realistic if you don't dawdle with bread soaking and shaping; the recipe is straightforward and requires minimal active attention once the meatballs hit the pan. The dish reheats well in a gentle oven or stovetop, so leftovers work for lunch the next day, and it's natural comfort food that fits a family table without fussiness.
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