I think there is no country in the world which doesn’t have its own meatball recipe. There are different ways of serving them (with potatoes, with bread roll or with tomato sauce) and different ways of preparing them (some people prepare them so the meatballs are compacted – like in Italy and some fluffy – like in Germany). The question that I am going to ask you is: What do you prefer? If fluffy once are your choice please read further:)

I always have known meatballs as pretty compact, oval-shaped and coated with breadcrumbs. My grandmother was serving them with sauerkraut salad and mashed potatoes. She took always both pork and beef minced meat to make the mixture. But today I wanted to introduce you to the meatball highlight that I have tried in Germany. That was just after I have moved here and it was very simple dish, fast food I would even say. I love the way that Germans sell sausages and different meat just with mustard and bread roll almost everywhere. And that was it! The German meatball served with mustard in a bread roll – simple as that. I will never forget it taste – fluffy and juicy. I thought – that’s how the meatball should taste like.

2 years later I have asked my husband how do the Germans make such fluffy meatballs and now I know the secret! And the best thing about it is that if I know the secret, you will also know the secret! 
That’s my husband’s family recipe and I am sure this will be the one we will use for the most fluffy and juicy meatballs! If you are also fan of such meatballs or you would like to try preparing meatballs in a different way as usual you should definitely try the traditional German recipe.


  • 500g minced meat (beef and pork)
  • 1 onion, diced
  • 1 egg
  • 1 bread roll
  • 1 tablespoon mustered
  • 1 teaspoon sweet paprika powder
  • 1 teaspoon hot paprika powder
  • Oil for frying
  • salt and pepper

How do I prepare traditional German meatballs?

  1. Soak the bread rolls in water for min. 5 minutes. Take them out of water.
  2. Mix well all ingredients together.
  3. Shape the mixture into oval meatballs, 4cm thick.
  4. Preheat the oil on the frying pan.
  5. Fry the meatballs on the medium to low heat for about 5 minutes each side.
  6. Serve with bread roll and mustard, potatoes or salad.

Passionate Food Guide and Food Writer

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