How to Make German Meatballs (Oma’s Fleischklöße)
Oma’s traditional German Fleischklöße (meatballs) are tender, flavorful, and easy to make with pantry staples. Whether fried, braised, or baked, they bring classic comfort to any meal and are perfect for serving with sauce, in broth, or on their own.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying, Braising, or Baking
- Cuisine: German
- Diet: Halal
Ingredients
- 2 pounds lean ground beef
- 2 large eggs
- 1 small onion, very finely chopped
- 1/2 cup fine bread crumbs or the soft inside of 2 Kaiser rolls
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- Optional: 1/2 cup warm milk or water (for soaking rolls)
Instructions
- If using rolls instead of breadcrumbs, soak them in warm milk or water for 10 minutes. Squeeze out excess liquid and crumble.
- In a large bowl, combine ground beef, eggs, onion, breadcrumbs or soaked rolls, salt, and pepper.
- Mix gently by hand until just combined—avoid overmixing.
- Shape into evenly sized meatballs (golf-ball size works well).
- To fry: Heat a pan with oil over medium heat. Fry meatballs, turning to brown all sides, until fully cooked.
- To braise: Simmer meatballs in hot broth for 15–20 minutes.
- To bake: Bake on a sheet at 375°F (190°C) for 20–30 minutes, until cooked through.
Notes
- Use ground turkey or chicken for a lighter version.
- Add paprika, parsley, or sautéed onions for extra flavor.
- Great with brown gravy, tomato sauce, or broth.
- Make ahead and refrigerate or freeze after cooking for easy meals.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 1g
- Sodium: 560mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 120mg
