As a main meal with creamy mashed potatoes or as a snack between meals – meatballs are delicious. However, they are not always successful when prepared – either they fall apart when fried or they are too dry.
But with a trick they become totally crispy.
Ingredients for meatballs
For a meatball you always need the same ingredients – mixed minced meat, onions, soaked bread rolls, eggs, salt and pepper.
There are different variations in the preparation method: some add mustard to the meat dough, others soak the rolls in milk.
Reading tip
Breadcrumb trick makes meatballs crispy
Whether the meatballs in the Pan How crispy the meat becomes has nothing to do with which ingredients go into the meat dough – instead, one step is crucial.
And it’s really easy to make without much effort: once you’ve formed the meatballs out of the meat dough with wet hands, simply roll them in a plate with breadcrumbs.
The crumbs should stick well all around. You can then fry them in the pan to make them particularly crispy. They stay nice and juicy on the inside.
Frikadelle, Bulette or Fleischpflanzerl: Are there any differences?
The Frikadelle has different names – but whether it is called Bulette or Fleischpfanzerl: it is meatballs.
However, there is still a difference – depending on the region, they differ in terms of ingredients and shape. For this reason, they are not the same. These are the differences:
