German Boulette Recipes

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AUTHENTIC FRIKADELLEN (GERMAN MEATBALLS)



Authentic Frikadellen (German Meatballs) image

German Frikadellen recipe anyone can handle. Frikadellen are very popular in German cuisine and are often prepared bite-sized and served with radishes, mustard and open-faced chives sandwiches (Schnittlauchbrot) in beer gardens across Bavaria.

Provided by CraftBeering

Categories     Cooking Tips and How Tos

Time 45m

Number Of Ingredients 19

1 bread roll/bun, 1-2 days old
1 onion (medium size), diced
1 tbsp cooking oil (for softening diced onion)
3 tbsp finely chopped fresh parsley
10 oz ground pork
10 oz ground beef
1 tbsp German mustard
1 egg
1 tsp salt
1/2 tsp pepper
1/2 tbsp paprika
2 tsp dried marjoram
1 cup cooking oil for frying (or as needed)
1/2 loaf German Farmer's bread or sourdough bread, sliced for sandwiches
1-2 bunch chives, chopped very fine
2-3 tbsp softened butter
1 daikon radish
1 bunch red radishes
1 tsp chopped chives

Steps:

  • In a bowl of water soak the bread roll/bun.
  • In about 20 minutes squeeze out all the water and crumble in a mixing bowl.
  • While the bread is soaking heat the 1 tbsp cooking oil in a pan over medium heat and saute the onions until they soften. Set aside to cool them down.
  • Add the chopped parsley to the crumbled roll, add the cooled softened onions, add the ground meat, the egg, the mustard, salt and pepper, paprika and marjoram and mix well.
  • Shape into large patties or smaller bite-sized meatballs.
  • Heat the cooking oil in a cast iron skillet or frying pan over medium-high heat. Add the patties or meatballs and quickly turn them, then reduce the heat to medium and fry until cooked, turning once. For larger patties allow 4-5 minutes per side, for smaller meatballs about 2-3 minutes per side, depending on their size.
  • Serve with the radishes, mustard and Schnitlauchbrot.
  • Butter the slices of bread.
  • On a plate spread the finely chopped chives and press each buttered bread slice onto them, face down, so that the chives stick to the buttered surface.
  • You now have small open-faced chives sandwiches. Carefully slice in half and serve.
  • Clean the red radishes thoroughly and slice thin.
  • Peel the daikon and using a spiralizer or a potato peeler create thin spirals or shavings. Flavor with a few grains of sea salt and sprinkle with chives.

Nutrition Facts : Calories 516 calories, Carbohydrate 78 grams carbohydrates, Cholesterol 56 milligrams cholesterol, Fat 30 grams fat, Fiber 7 grams fiber, Protein 54 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 4 Servings, Sodium 1633 milligrams sodium, Sugar 11 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 26 grams unsaturated fat

PORK BOULETTES



Pork Boulettes image

Provided by Emeril Lagasse

Categories     appetizer

Time 22m

Yield about 2 dozen

Number Of Ingredients 27

1/2 pound ground pork
4 tablespoons butter
3 tablespoons plus 3/4 cup flour
1/2 cup chopped onions
1/4 cup chopped bell peppers
2 tablespoons minced garlic
1 1/2 cups water
Salt and cayenne
1/2 cup chopped green onions
Hot pepper sauce, to taste
2 cups fine bread crumbs
Essence
1 egg, beaten
1/4 cup vegetable oil
1 cup Creole Mustard Aioli
1/4 cup grated Parmesan cheese
2 cups cooked medium-grain rice
2 tablespoons finely chopped parsley
1 tablespoon brunoise red pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a saute pan, brown the pork for about 3 to 4 minutes. Remove from the pan and drain on a paper-lined plate. In a large saute pan, melt the butter. Add 3 tablespoons of flour, stirring constantly for a brown roux. Add the onions, peppers and garlic and continue to saute for 3 to 4 minutes, or until the vegetables wilt. Add the pork and saute for 3 minutes. Stir in the water. Season the mixture with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for 45 minutes. Stir in the rice and green onions, hot pepper sauce, and 1/2 cup of the bread crumbs. Remove from the heat and cool for 20 minutes. Season the flour and remaining bread crumbs with Essence, separately. In a small mixing bowl, whisk the egg and milk together. Season the mixture with Essence. Shape the pork/rice mixture into balls the size of walnuts. Dredge the balls in the flour. Dip each ball in the egg wash, letting any excess drip off. Dredge the balls in the bread crumbs. Fry the roulettes a couple at a time until golden brown, about 2 to 3 minutes. Remove the boulettes from the fryer and drain on a paper-lined plate. Season with Essence. Spoon the Aioli in the center of the plate and around the rim. Mound the boulettes in the center of the sauce. Garnish with
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

GERMAN HAMBURGERS (FRIKADELLEN)



German Hamburgers (Frikadellen) image

The original hamburger, these are served like a flattened meatball with some steamed string beans and salad. I also like to use this recipe to make Swedish meatballs (but omit the paprika). My Aunt in Hamburg, Germany taught me this recipe and I've been making them ever since. Serve with steamed string beans and tossed salad. Or serve on a Kaiser roll with lettuce, tomato, pickled cucumbers, finely sliced deep fried onions and curry ketchup.

Provided by Amy

Categories     World Cuisine Recipes     European     German

Time 40m

Yield 4

Number Of Ingredients 8

1 Kaiser roll
⅔ pound ground beef
⅓ pound ground pork
1 onion, finely chopped
¼ cup chopped fresh parsley
1 egg
1 teaspoon Hungarian hot paprika
salt and ground black pepper to taste

Steps:

  • Soak Kaiser roll in a bowl of water for 10 minutes. Drain, squeezing out excess water, and crumble into a large bowl.
  • Mix crumbled roll with ground beef, ground pork, onion, parsley, egg, paprika, salt, and black pepper until well blended. Shape meat into large flattened meatballs.
  • Heat a large nonstick skillet over medium heat; fry meatballs until browned and no longer pink in the center, about 5 minutes per side.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 8.5 g, Cholesterol 116.8 mg, Fat 16 g, Fiber 1 g, Protein 22.4 g, SaturatedFat 6 g, Sodium 137.8 mg, Sugar 1.5 g

BOULETTES



Boulettes image

AKA meatballs in white sauce. This is an old recipe, a variation of which was made in most Canadian homes. Every housewife had her own particular way of preparing this recipe. It was a dish that pleased the family and one that is recalled with fondness. Posted for Zaar World Tour II.

Provided by Elmotoo

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb lean ground beef
1/2 teaspoon ground cloves
salt & pepper
1 medium onion, grated
2 teaspoons poultry seasoning
1/4 cup flour, approximately

Steps:

  • Mix meat and seasonings. Shape into 1 inch meatballs.
  • Put enough water in saucepan that the meatballs will be covered. Bring to a boil.
  • Add 1 meatball at a time so water does not stop boiling.
  • Cook until liquid is reduced to about 1c - about 30 minutes.
  • Whisk in flour to thicken and reseason to taste. Should you overthicken, just add more water to desired consistency.
  • Serve over rice or noodles or by itself.

Nutrition Facts : Calories 242.2, Fat 11.6, SaturatedFat 4.7, Cholesterol 73.7, Sodium 77, Carbohydrate 9.2, Fiber 0.9, Sugar 1.2, Protein 23.9

RAGOUT DE BOULETTES



Ragout De Boulettes image

Delicious pork meatballs with a lovely combination of spices like only the French can create. Serve over mashed potatoes or egg noodles. Originally published in Canadian Living magazine.

Provided by Irmgard

Categories     Pork

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 17

2 slices white bread
1/2 cup milk
2 tablespoons butter
3/4 cup onion, minced
2 lbs ground lean pork
3 tablespoons fresh parsley, minced
2 teaspoons salt
1 teaspoon dry mustard
1/2 teaspoon ground cinnamon
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
4 cups beef stock
1/2 cup all-purpose flour
3/4 cup cold water
fresh parsley, finely chopped for garnish

Steps:

  • Cube the bread very finely and soak in milk for 5 minutes.
  • In a large skillet, melt 1 tablespoons of the butter and cook the onion until tender.
  • Transfer to a large bowl.
  • Add the pork, bread mixture, parsley and spices.
  • Mix thoroughly and form into 2-inch meatballs.
  • In the skillet, melt the remaining butter over medium heat.
  • Brown the meatballs, one layer at a time, on all sides.
  • Place in a large roaster and set aside.
  • Pour off the fat.
  • Pour 1 cup of the stock into the skillet.
  • Heat, scraping up the browned bits from the bottom of the pan.
  • Pour over the meatballs, then pour in the remaining stock.
  • Bake, partially covered, for 1-1/4 hours at 350 degrees F.
  • Taste and adjust the seasoning.
  • In a clean skillet, cook the flour over medium heat, stirring frequently, until golden.
  • Blend the flour with the cold water until smooth.
  • Place the roaster over medium heat and bring to a boil.
  • Gradually pour in the flour mixture and stir constantly and cook until thickened.
  • Let simmer for 10 minutes.
  • Sprinkle generously with parsley.

Nutrition Facts : Calories 529.5, Fat 37.6, SaturatedFat 15.1, Cholesterol 121.9, Sodium 1478.3, Carbohydrate 15.9, Fiber 1.1, Sugar 1.3, Protein 30.2

GERMAN MEATBALLS



German Meatballs image

This is one of our favorite main dishes. Because we raise our own pork and beef, the meat we use is always freshly ground. For variety, these meatballs can be cooked with a sweet cream gravy or steamed with tomatoes. But we prefer them with homemade sauerkraut. -Iona Redemer, Calumet, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

1 pound ground beef
1/2 pound ground pork
1/2 cup finely chopped onion
3/4 cup fine dry bread crumbs
1 tablespoon snipped fresh parsley
1-1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 large egg, beaten
1/2 cup 2% milk
2 to 3 tablespoons vegetable oil
1 can (27 ounces) sauerkraut, undrained
1/3 to 1/2 cup water, optional
Additional snipped parsley

Steps:

  • In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are cooked through, adding water if necessary. Sprinkle with parsley. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Nutrition Facts : Calories 376 calories, Fat 22g fat (7g saturated fat), Cholesterol 114mg cholesterol, Sodium 1636mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.

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