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A nostalgic German meatball recipe that’s ultra‑fluffy inside and perfectly crisp outside. Soaked brioche gives a light texture, while a blend of pork, mustard, smoked paprika and fresh herbs creates a deep, comforting flavor. Pan‑fried in hot neutral oil for a golden crust, these frikadellen are ideal with potato or cucumber salad and a generous dollop of mustard.
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