Grandma’s Old German Meat Croquettes

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👩‍🍳 How to Make Them

1. Mix the Filling Combine all filling ingredients in a bowl. Mix gently until just combined — don’t overwork the meat. Adjust texture with breadcrumbs or milk as needed.

2. Shape & Chill Form into small logs or ovals, about 2–3 inches long. Place on a tray and chill for 20–30 minutes to help them hold their shape.

3. Bread the Croquettes Set up a breading station: flour, beaten eggs, breadcrumbs. Coat each croquette in flour, dip in egg, then roll in breadcrumbs.

4. Fry Until Golden Heat ½ inch of oil in a skillet. Fry croquettes in batches, turning until golden brown and cooked through — about 3–4 minutes per side. Drain on paper towels.

🍽️ Serving Ideas

  • Traditional: With mustard, sauerkraut, and boiled potatoes
  • Comfort meal: With mashed potatoes and gravy
  • Casual: In a sandwich with pickles and spicy mustard
  • Party platter: As appetizers with dipping sauces

Add a sprinkle of parsley or squeeze of lemon for a fresh finish.

🧊 Storage & Make-Ahead

  • Refrigerate: Up to 3 days in an airtight container
  • Freeze: Uncooked or cooked croquettes for up to 3 months
  • Reheat: In oven at 350°F (175°C) or in a skillet with a little oil

❤️ A Taste of Family

There’s something magical about cooking from memory — the smells, the stories, the joy of sharing. These croquettes are more than just a recipe. They’re a way to keep Grandma’s legacy alive, one crispy bite at a time.

Would you like a caption to go with this for your group or a printable card version? I’d love to help you share it with even more heart.

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