Two Spices Make Meatballs Taste Like Grandma's

A German food expert says the key to flavorful meatballs, or Frikadellen, is a classic spice combination of thyme and a pinch of allspice, which adds a savory, slightly bitter taste. The recommended recipe uses a mix of veal and pork, eggs, milk, breadcrumbs, grated onion, and carbonated mineral water to keep the meat mixture light and juicy. The mixture should rest for 30 minutes before frying in a generous amount of butter. For best results, frying in clarified butter at medium to high heat creates a crispy exterior, while reducing the heat after flipping ensures the meatballs cook through evenly without drying out.