These delicious meatballs are served cold or hot at beer gardens throughout Germany. You can also use the same recipe for patties instead of meatballs. When prepared as patties, they’re called frikadellen, the original hamburgers! This recipe also includes schnittlauchbrot, open-faced chive sandwiches.
On the Ingredients
- Chives are a close relative of onions, shallots, garlic, scallions, and leeks. They are a flowering plant that grows all over North America, Europe, and Asia. They have a mild, onion-like flavor that goes well with eggs, meat, and fish. Chives are particularly popular in French and Swedish cooking. In Germany and Poland, chives are served with quark, which is a curdled dairy product similar to cottage cheese.
- Marjoram is an herb is native to Cyprus, Turkey, the Mediterranean, Western Asia, the Arabian Peninsula, and the Levant. It was popular in Ancient Greece and Rome as a symbol of happiness. Though it became known to Britain in the medieval period, it wasn’t widely used in North America until after World War II. Generally, marjoram is used in soups, stews, salads, dressings, sauces, and even in herbal teas.
Fleischklops & Schnittlauchbrot (German Meatballs & Chive Sandwich)
4
servings30
minutes20
minutes50
minutesThese delicious meatballs are served cold or hot at beer gardens throughout Germany. You can also use the same recipe for patties instead of meatballs. When prepared as patties, they’re called frikadellen, the original hamburgers! This recipe also includes schnittlauchbrot, open-faced chive sandwiches.
Ingredients
8 slices of sourdough bread
1 medium onion (diced)
4 tbsp butter (room temp)
3 tbsp finely chopped parsley
10oz ground pork
10oz ground beef
1 tbsp mustard
1 egg
1 tsp salt
1/2 tsp black pepper
1/2 tbsp paprika
2 tsp marjoram
1 cup oil for frying
2/3 cup finely chopped chives
4 red radishes (thinly sliced)
Directions
- Take two slices of sourdough and put them in a bowl with enough water to cover them. Let the bread soak for 20 minutes, then remove and squeeze out the water before crumbling the bread into a medium mixing bowl.
- While the bread is soaking, melt 1 tbsp of the butter in a skillet over a medium-low flame. Add the onions and sauté until soft. Remove from heat and let cool.
- In the bowl, thoroughly combine the bread, onions, parsley, meat, mustard, egg, salt, pepper, paprika, and marjoram. Form the meat mixture into bite-sized meatballs.
- Heat the oil in a cast iron skillet or frying pan over a medium-high flame. Add the meatballs and reduce the flame to medium.
- Fry for 3-4 minutes, then turn the meatballs over and fry for another 3-4 minutes until the meatballs are cooked through. Remove the meatballs from the oil and set them on paper to absorb any excess oil.
- Liberally butter the remaining bread slices. Pile the chopped chives on the cutting board and press each slice, butter-side-down, into the chives.
- Serve the meatballs with the open-faced chive sandwiches and the thinly sliced radishes.
