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Bavarian Pretzel Meatballs | Crispy on the Outside & Juicy
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30 min
Quick
Knuspr-Küche
Außen wunderbar kross gebraten, innen herrlich saftig: Diese bayerischen Fleischpflanzerl bekommen durch altbackene Laugenbrezen eine unverwechselbare Krume und ein feines Laugenaroma. Ein echter Wirtshausklassiker für die schnelle Feierabendküche in unter 30 Minuten!
Preparation method
Preparation
Cut the pretzels into small cubes (approx. 1 cm) and place them in a bowl. Briefly warm the milk until lukewarm, pour it over the pretzel cubes, and let it soak for approx. 10 minutes until soft.
Finely dice the onion and finely chop the flat-leaf parsley. In a small pan, melt 1 tsp of clarified butter and sauté the diced onion for 2–3 minutes until translucent. Just before the end, stir in the chopped parsley and remove from the heat so the herbs retain their fresh aroma.
Preparation & frying
Place the mixed minced meat in a large bowl. Add the egg, medium-hot mustard, cooled onion-parsley mixture, and the soaked pretzel cubes. Season everything with 1 tsp of fine table salt, a generous pinch of black pepper, and a pinch of freshly grated nutmeg.
Chef's tip
In Bavaria, pretzel meatballs are traditionally served with Bavarian potato salad, lukewarm cabbage salad, or simply with a fresh pretzel and sweet or medium-hot mustard.
For extra juiciness, do not knead the mixture for too long so that the minced meat stays light and tender. If you like, you can scrape some coarse pretzel salt off the pretzel before soaking to control the saltiness perfectly.
Ingredients
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