These meat balls are also known as Frikadellen, Klopse, Fleischpflanzerl, Fleischküchle, Hacktätschli, Brisoletten and Fleischlaiberln. Together with mustard and bread rolls the meatballs are similar to the curry sausage a typical snack dish.
Boulettes are roasts made of beef, pork or mixed minced meat. They are prepared with onions, egg and various spices. In addition, soaked stale bread rolls, either soaked in milk, cream or water are added. But breadcrumbs are also used instead.
From the mass, handy patties are formed and then fried on both sides in the pan or deep-fried. In some cases, the ready-formed patties are also turned in breadcrumbs for a crispy effect. The possible composition of the recipe is very extensive, depending on the region (or family).
Ingredients & Shopping list
- 200 g minced beef
- 200 g minced pork
- 1 roll soaked in milk (or 3 tablespoons breadcrumbs)
- 1/2 onion
- 2 cloves garlic
- 1 tsp mustard
- 1 egg
- salt, pepper
- possibly caraway seeds (salt)
- Finely chop the onion, garlic is best pressed or also finely chopped.
- Mix the onion and garlic together with all the other ingredients in a bowl with your hands until well blended.
- Squeeze the roll and add to the mixture without the milk.
- Season to taste with pepper and salt.
- Form balls of the desired size from the mixture, press them down a little and fry them on both sides in a hot pan with a little oil at medium temperature.
Tips & Hints
Boulettes in the oven – simply conjure up something quick for the party
If you want to avoid splattering when frying in the pan or need a larger quantity for the party: Then you can also prepare the meatballs in the oven.
# Preheat the oven to 200°C (175°C convection oven).
# Place the finished boulettes on a baking tray lined with baking paper. Put the tray in the oven.
#The boulettes should be as uniform in size and thickness as possible. Depending on the size of the boulettes, leave in the oven for 45 minutes.
#Turn everything once after half the time.
#Directly from the oven the meatballs are still a little soft. As they cool, however, they become firmer.
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