AUTHENTIC FRIKADELLEN (GERMAN MEATBALLS)
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
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
RAGOUT DE BOULETTES
This is a traditional meatball stew from Quebec, Canada. The seasonings are typical of Quebecois cooking. Some cooks use a combination of pork, beef and veal. Like so many regional dishes there are variations. These meatballs reheat beautifully and can be frozen. Note* Half recipe ingredients are in brackets ( ).
Provided by Elaine Douglas
Categories Pork
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. To the ground pork add the onion, bread crumbs, milk, parsley, ginger, and dry mustard. (If you choose to use the ground cinnamon and ground cloves option, add them to the meat mixture). Add the beaten egg. Salt and pepper, make into 2 inch balls. Flour them (with white flour).
- 2. Fry the meat balls in a fat of your choice to brown them.
- 3. Pour 3 cups of broth or water over the meat balls. Add bay leaves, cinnamon stick and cloves. Cover and simmer for 30 minutes. Remove bay leaves, cinnamon sticks and cloves and discard.
- 4. Now the secret to the goodness of a ragout Quebec-style: Sprinkle flour into a skillet over medium heat, stirring frequently until flour becomes an even mid-caramel colour; cool. Watch carefully, it can burn easily. If it does burn, throw it out and gently brown anther 4 tablespoons of flour.
- 5. Shake together in a jar the browned flour and 1/2 cup water. Pour into the broth and continue cooking, stirring until it thickens to a good consistency.
- 6. Serve with mashed potatoes or noodles.
PORK BOULETTES
Provided by Emeril Lagasse
Categories appetizer
Time 22m
Yield about 2 dozen
Number Of Ingredients 27
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.
BOULETTES
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
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
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