I’m sure you also have some dishes that can bring back childhood memories, right? For me, it’s not the pot of pasta with tomato sauce – my mom did not really like to make that “classic” kids’ dish. As a child, I had sooo many schnitzels with french fries or meatballs with mashed potatoes… those were my favorite dishes. I guess we were a typical carnivorous family ;P Well… that changed. These days we eat much less meat, but still enjoy Meatballs with Mashed Potatoes like these here from time to time. With much more enjoyment since we are not eating it that often ;)

Our diet is quite veggie-heavy for years already. We’re not vegetarians or vegans though. We still like to eat some meat here and there but it’s much less now. I think you call people with a diet like that flexitarians, right? ;) My decision to eat like that is based on health issues. I still like meat but eating much less of it is better for me… and the environment and the animals, of course! I think I would be fine if we cut out meat from our diet completely. There are so many delicious alternatives these days… you would not miss it I guess. My problem would be eggs, cheese, and some dairy products if we ever decide to change to a vegan diet. I love that stuff so much and the plant-based stuff that tries to imitate cheese… well ;) Not really good. But maybe that changes someday… who knows.
Anyway. This is not a vegan recipe today. Definitely not ;) Today is about delicious meatballs. We call them Buletten here or Fleischpflanzerl (mostly in Bavaria). You coudl also say Frikadellen or Fleischköpse. Thinking about it… there are a lot of names for minced meat that has been shaped into balls ;P No matter what you call them – they are delicious and together with homemade mashed potatoes still one of my favorite dishes of all time!

Meatballs with mashed potatoes are not the most complicated dish in the world. I am aware of that. All you got to do is season the meat, shape it into balls, and fry it. The mashed potatoes are equally easy to prepare. Boil the potatoes, mash them, and season them. It’s no biggie. Still… depending on who is doing this dish, you will get different results. In my opinion, the meatballs your mom makes are never as good as the ones my mom makes ;P Even though they might use the same exact recipe ;)) Just kidding. Your mom cooks alright I guess…
Well… get the meat seasoned and into shape and heat up a large frying pan. It’s time to turn your kitchen into a smelly fast food restaurant kitchen ;P
INGREDIENTS / ZUTATEN
(4 servings)
For the meatballs:
1 bread roll (from the day before), diced
3.4 fl. oz. (100ml) milk
some oil for frying
1 red onion, finely diced
2 garlic cloves, finely diced
21 oz. (600g) minced meat (mixed)
1 medium egg
1 tbsp. mustard
1 tsp. oregano
salt, pepper
For the mashed potatoes:
25 oz. (700g) potatoes (floury)
2 garlic cloves, finely diced
3.4 fl. oz. (100ml) milk
1.8 oz. (50g) butter
1.8 oz. (50g) cream cheese
salt, pepper, fresh nutmeg
some chopped chives
For the sauce:
1 tbsp. butter
1 tbsp. flour
1 cup (240ml) beef stock
1/4 cup (60ml) dry red wine
salt, pepper
(4 Portionen)
Für die Buletten:
1 Brötchen (vom Vortag), gewürfelt
100ml Milch
Öl zum Anbraten
1 rote Zwiebel, fein gewürfelt
2 Knoblauchzehen, fein gewürfelt
600g Hackfleisch (gemischt)
1 Ei (M)
1 EL Senf
1 TL Oregano
Salz, Pfeffer
Für den Kartoffelbrei:
700g Kartoffeln (mehligkochend)
2 Knoblauchzehen, fein gewürfelt
100ml Milch
50g Butter
50g Frischkäse
Salz, Pfeffer, Muskatnuss
etwas gehackter Schnittlauch
Für die Soße:
1 EL Butter
1 EL Mehl
240 ml Rinderbrühe
60ml trockener Rotwein
Salz, Pfeffer

DIRECTIONS / ZUBEREITUNG
1. Dice the bread roll for the meatballs and let it soak in the milk. Peel and finely chop the onion and garlic. Heat up some oil in a frying pan and sauté the onion and garlic until they got some color. Remove from heat and add to a large bowl. Add the minced meat, the soaked bread roll with the milk, the egg, the mustard, and the oregano, and season well with salt and pepper. Mix everything thoroughly, cover, and place in the fridge for about 30 minutes. Shape into 8 or 12 meatballs.
2. While the meat is in the fridge, prepare the potatoes. Clean the potatoes and cut off any green or bad spots. If you don’t like the skin, you can peel the potatoes, otherwise, just leave it on. Quarter the potatoes and add them to a large pot with cold salted water. Peel and finely chop the garlic cloves, add to the pot as well and bring to a boil. Let cook for about 20 minutes – test with a knife if the potatoes are done. Drain the water and then return the pot to the stove and let the potatoes steam out for 1 minute. Keep moving them around in the pot. Heat up the milk and butter in a saucepan on the stove (or in the microwave) until the butter has melted and then add in batches to the potatoes alternating with the cream cheese, mashing and mixing with a potato masher until nicely mashed. Season with salt, pepper, and nutmeg and then set aside and keep warm.
3. Heat up a large frying pan with some oil and fry the meatballs for about 10-12 minutes until cooked through and nicely browned. Remove the meatballs from the pan and keep warm.
4. In the same pan, melt the butter for the sauce, sprinkle the flour over it, and let it cook for a moment. Deglaze with the broth and wine and let the sauce cook and thicken a bit. Season with salt and pepper to your liking. Serve the meatballs with the mashed potatoes and sauce, sprinkle with the chopped chives.
1. Das Brötchen für die Buletten würfeln und in der Milch einweichen lassen. Die Zwiebel und den Knoblauch schälen und fein hacken. Ein wenig Öl in einer Pfanne erhitzen und die Zwiebeln und den Knoblauch darin andünsten, bis sie etwas Farbe bekommen haben. Vom Herd ziehen und in eine große Schüssel geben. Hackfleisch, das eingeweichte Brötchen mit der Milch, das Ei, Senf und Oregano dazugeben und dann kräftig mit Salz und Pfeffer würzen. Alles gut vermischen und dann abgedeckt für etwa 30 Minuten in den Kühlschrank stellen. Wenn die Mischung gut durchgezogen hat zu 8 oder 12 Fleischklopse formen.
2. Während das Hackfleisch durchzieht die Kartoffeln vorbereiten. Die Kartoffeln dafür säubern und grüne Stellen etc. herausschneiden. Wer die Schale nicht mag, kann die Kartoffeln schälen, ansonsten kann man sie auch dran lassen. Die Kartoffeln vierteln und in einen großen Topf mit kaltem Salzwasser geben. Die Knoblauchzehen schälen und fein hacken und ebenfalls in den Topf geben. Zum Kochen bringen und etwa 20 Minuten köcheln lassen – mit einem Messer testen, ob die Kartoffeln gar sind. Das Wasser abgießen und dann den Topf zurück auf den Herd stellen und die Kartoffeln für 1 Minute ausdampfen lassen – dabei immer wieder etwas bewegen. Milch und Butter in einem Topf auf dem Herd erwärmen (oder in der Mikrowelle), bis die Butter geschmolzen ist und dann abwechselnd mit dem Frischkäse zu den Kartoffeln dazugeben und zwischendurch immer wieder mit einem Kartoffelstampfer zerdrücken und vermischen. Mit Salz, Pfeffer und Muskatnuss würzen und dann zur Seite stellen und warmhalten.
3. Eine große Pfanne mit etwas Öl erhitzen und die Buletten darin rundum für etwa 10-12 Minuten anbraten – sie sollten durchgebraten sein und eine schöne Farbe bekommen haben. Die Frikadellen aus der Pfanne nehmen und warm halten.
4. In der gleichen Pfanne die Butter für die Soße schmelzen lassen, das Mehl darüberstreuen und anschwitzen lassen. Mit der Brühe und dem Wein ablöschen und etwas andicken lassen. Mit Salz und Pfeffer abschmecken. Die Buletten mit dem Kartoffelbrei und der Soße servieren, mit dem gehackten Schnittlauch bestreuen.

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Meatballs with Mashed Potatoes
- Prep Time: 00:30
- Cook Time: 00:30
- Total Time: 01:30
- Yield: 4 1x
- Category: Dinner
- Cuisine: Germany
Description
Comfort food at its best: Meatballs with Mashed Potatoes. So good!
Ingredients
For the meatballs:
1 bread roll (from the day before), diced
3.4 fl. oz. (100ml) milk
some oil for frying
1 red onion, finely diced
2 garlic cloves, finely diced
21 oz. (600g) minced meat (mixed)
1 medium egg
1 tbsp. mustard
1 tsp. oregano
salt, pepper
For the mashed potatoes:
25 oz. (700g) potatoes (floury)
2 garlic cloves, finely diced
3.4 fl. oz. (100ml) milk
1.8 oz. (50g) butter
1.8 oz. (50g) cream cheese
salt, pepper, fresh nutmeg
some chopped chives
For the sauce:
1 tbsp. butter
1 tbsp. flour
1 cup (240ml) beef stock
1/4 cup (60ml) dry red wine
salt, pepper
Instructions
1. Dice the bread roll for the meatballs and let it soak in the milk. Peel and finely chop the onion and garlic. Heat up some oil in a frying pan and sauté the onion and garlic until they got some color. Remove from heat and add to a large bowl. Add the minced meat, the soaked bread roll with the milk, the egg, the mustard, and the oregano, and season well with salt and pepper. Mix everything thoroughly, cover, and place in the fridge for about 30 minutes. Shape into 8 or 12 meatballs.
2. While the meat is in the fridge, prepare the potatoes. Clean the potatoes and cut off any green or bad spots. If you don’t like the skin, you can peel the potatoes, otherwise, just leave it on. Quarter the potatoes and add them to a large pot with cold salted water. Peel and finely chop the garlic cloves, add to the pot as well and bring to a boil. Let cook for about 20 minutes – test with a knife if the potatoes are done. Drain the water and then return the pot to the stove and let the potatoes steam out for 1 minute. Keep moving them around in the pot. Heat up the milk and butter in a saucepan on the stove (or in the microwave) until the butter has melted and then add in batches to the potatoes alternating with the cream cheese, mashing and mixing with a potato masher until nicely mashed. Season with salt, pepper, and nutmeg and then set aside and keep warm.
3. Heat up a large frying pan with some oil and fry the meatballs for about 10-12 minutes until cooked through and nicely browned. Remove the meatballs from the pan and keep warm.
4. In the same pan, melt the butter for the sauce, sprinkle the flour over it, and let it cook for a moment. Deglaze with the broth and wine and let the sauce cook and thicken a bit. Season with salt and pepper to your liking. Serve the meatballs with the mashed potatoes and sauce, sprinkle with the chopped chives.
Notes
Enjoy cooking!