Bavarian Fleischpflanzerl with Sauteed Rosemary Potatoes
Almost every country has a national version of meatballs and Germany is no different. In fact, the country stands divided on what to call meatballs (Frikadelle, Fleischpflanzerl, Bulette or Klopse) with regional differences abounding. Our traditional Fleischpflanzerl with Sauteed Rosemary Potatoes is from Bavaria in the southeast of Germany and has been passed down by one of our grandmothers of Bavarian origin.
Unlike most meatball recipes, Bavarian meatballs combine mustard and tomato pasta with mince, thus adding a spicy kick that pairs nicely with the unami richness of the meat. The accompanying rosemary potatoes lend a piney touch to the dish, adding some additional punch to the meatballs. Finally, the crispy salad provides some freshness to make Grandma’s dish a bit lighter.
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