Heya everybody :3

It's  Ghosty writing and I got something hearty for you. And something pretty German, which probably shouldn't come as surprise ... as I am German ;)
Frikadellers. Or "Frikadellen" as we would say in Germany. Or even "Fleischpflanzerl", "Boulette" and "Fleischküchle", depending on where in Germany you are ;)
The recipe is fairly straightforward, you can prepare them in big batches and they can be eaten warm and cold...which makes them a nice party food.
They are typicallen eaten with potatoes or just with a roll and some mustard.
But it's currently asparagus season in Germany, so I decided to go with that. Green, as I don't like cooked white asparagus.

Ingredients:
(makes for 5-6 meatballs. You can scale it up indefinitly to prepare more)

- 500g ground meat (typicall a mix of pork and beef is used)
- 1 roll (doesn't have to be fresh)
- warm milk (just enough to soak the roll in it)
- 1 egg
- 1 onion (I like to use red onion, because they are so sweet)
- 1-2 garlic cloves
- 1 tbst hot mustard
- Parsley
- Majoram (one of the few herbs you can safely use dried)
- salt, pepper, bell pepper powder, nutmeg, spices to your taste
- a few dashes of Worcestershire sauce
- green asparagus (about 300g per person or more if you like)
- Parmigiano, freshly grated
Clarified butter, butter and/or vegetable oil
(Optional: breadcrumbs or flour)

Recipe:
Peel onion and garlic, cut into fine cubes. Wash and dry the herbs, chop them finely.
Warm up some milk, then place the roll in it and let it soak a bit.
If you like you can carefully sweat the onions in a bit of butter until glassy. Gives them a nice taste and makes them easier to digest. I also added the garlic at the end. Neither the onions, nor the garlic should be browned, just glassy. Let it cool down a little.
Now take the roll out of the milk, squeeze it out completely and tear it a apart a bit.
Place ground beef and the roll into a large enough bowl, add the egg and start kneading everything together. After a bit add the onions, garlic, parsley, majoram, mustard, Worcestershire sauce and the spices.
Continue to work everything into a dough. Use your paws, that is the fun part! ^.^
If you like you can take out a little bit and fry it in butter to check the taste. Do not eat the ground meat raw, unless it's 100% beef.

Heat some clarified butter, butter and/or vegetable oil in a large enough pan.
Moisten your hands, then form not too little balls from the meat dough, flatten them a bit. If you like you can roll them in some bread crumbs or flour, personally I prefer them as they are.
Fry them until they are brown and crispy on the outside and fluffy and juicy on the inside, which will take about 15-20 minutes, depending on the size.

While the Frikadellers are in the pan, wash the green aspagus, cut off the hard part at the end, then use a potato or asparagus peeler to peel the lower third of the asparagus spear.
Unlike the white asparagus, green aspargus doesn't need to be peeled the whole length.
Fry the spears in butter and a bit of garlic until ready. I like them a little 'al dente', but that is up to your taste :)

Take everything out, dress it on a plate, then top you fried asparagus with some browned butter from the Frikadellers and some freshly grated Parmigiano cheese.
Serve with a nice side salad and enjoy :)