Swabian Meatballs Fleischkuechle Recipes
SWABIAN MEATBALLS (FLEISCHKUECHLE)
Only in the German state of Swabia is this dish called 'Fleischkuechle.' In Bavaria, they are called 'Fleischpflanzerl.' In Berlin, they say 'Buletten,' while throughout all of Germany they are known as 'Frikadellen.'
Provided by Teufelskoch
Categories German Recipes
Time 42m
Yield 8
Number Of Ingredients 11
Steps:
- Pour the milk into a bowl; soak the rolls in the milk for about 15 minutes.
- Place the milk-soaked rolls, beef, pork, eggs, onion, parsley, marjoram, garlic, salt, and pepper in a large bowl; mix with your hands until evenly combined. Divide the mixture into eight portions and roll them into balls. Flatten the balls to make 1-inch thick patties.
- Melt the butter in a large skillet. Fry each patty in the melted butter until meat has reached an internal temperature of 160 degrees F (72 degrees C), about 6 minutes each side. These can be served either hot or cold.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 6.2 g, Cholesterol 94.7 mg, Fat 13 g, Fiber 0.5 g, Protein 13 g, SaturatedFat 5.5 g, Sodium 122.8 mg, Sugar 2.1 g
GERMAN MEATBALLS (FLEISCHKUECHLE)
The German Meatball is not actually a ball - it looks more like a disk. It is one of my favorite childhood foods and I keep on making these for private dinners, big brunches, a party gift, picnicks,... you get the idea: easy to prepare, store, and take around, hot or cold, goes with almost anything. A taste of Germany - enjoy!
Provided by SplitPea
Categories Meat
Time 35m
Yield 10-12 meatballs, 4 serving(s)
Number Of Ingredients 10
Steps:
- Start by soaking the dry bread with some lukewarm milk (takes around 20 min). When done, quench the milk out of the bread.
- Meanwhile, finely chop onions and sauté with some oil or butter in a pan until they are transparent. Shred the carrot and sauté with the onions until soft. Let cool.
- Add all ingredients into a bowl and mix thoroughly with your hands.
- Add spices to taste. Remember: add a little more salt than you think you should. The frying will take off some salt, so it prevents the meatballs from tasting boring.
- Now heat margarine or butter in a non-stick pan, form disks from the meat dough (approx 10 cm diameter, 2-3 cm high) and fry thoroughly from both sides.
- Serving suggestion: with mashed potatoes and baby carrots with peas.
Nutrition Facts : Calories 365.9, Fat 21.9, SaturatedFat 8.2, Cholesterol 190.8, Sodium 220.4, Carbohydrate 12, Fiber 1.2, Sugar 2.4, Protein 28.2
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