Meatballs become juicier with quark or cream cheese
I make Fleischküchle (meatballs, meatballs or whatever else they call) mostly beef or lamb. This meat is lower in fat than other types of minced meat, and this has made the finished meatloaf or meatcake quite dry. This does not happen anymore, since I give about 4 tablespoons curd or cream cheese on a kilo of ground beef or lamb minced meat and continue to prepare the dough quite normal with soaked, pressed breadcrumbs, eggs, mustard, spices, etc. This works of course with quite "normal" mixed hack.
