Due to popular demand (hi Roy and Tabitha ;-), here the recipe for German-style meatballs.
In Germany, they are called Buletten, Fleischplanzerl, Hackbällchen or Frikadellen, depending on what region you come from. So here it goes:

German “Buletten” (Meatballs) recipe

Ingredients:

• 2 pounds of ground beef (for more authentic meatballs, use half ground beef and half ground pork)
• 2 small onions
• 3 medium or 2 large (old) bread roles (don’t have to be fresh, can be hard already)
• 2 eggs
• water (or milk)
• garlic
• salt
• pepper
• (optional: green Tabasco, cayenne pepper, marjoram)
• butter

Preparation

• completely soak bread roles in warm water (or milk).
• squeeze water (milk) out of rolls. Use a colander for best results.
• mix ground beef with bread rolls and eggs.
• chop onions in little squared pieces.
• heat butter in pan and sauté the onions.
• add onions, salt, pepper and garlic to ground beef and stir well. You’ll need quite a bit of the spices. Get creative with the spices. I use green Tabasco in addition. Cayenne pepper and marjoram work well, too.
• form balls of 1.5 – 2.0 inch diameter.
• at medium heat, melt butter in pan
• push the meatballs into the pan until they are only about 0.5 – 1.0 inch thick
• on each side, fry for about 3 minutes, or until brown and crispy.

Eat meatballs warm or cold. Serve with potato salad, garden salad, mustard or ketchup. Guten Appetit.