Fleischpflanzerl, also known as Buletten, or Frikadellen, are made of minced meat mixed with softened Brötchen (bread rolls) and eggs. Served hot or cold, with a pickle, with or without mustard, eaten plain or on a Schrippe (another word for roll) — doesn’t matter, as long as it tastes like Mutti’s. Tip: The “mushier” the softened bread, the lighter the meatballs will be. The harder the bread is, the firmer the meatballs’ consistency will be — but that’s a matter of taste. Serve with potato salad, sauerkraut or mashed potatoes.
Ingredients:
500 g minced meat (beef and pork)
100 g white bread
100 ml milk
1 onion
1 tbsp butter
2 eggs
2 tsp mustard
1 tsp salt
½ tsp pepper
½ tsp paprika
½ tsp marjoram
½ tsp nutmeg
3 tbsp olive oil
Preparations:
Soak bread in milk.
Finely chop onion.
In frying pan saute onions with butter until glassy.
Place minced meat into a bowl and mix in eggs, soaked bread and mustard.
Fold in onions and add all other spices to taste. Form 8-10 patties.
Fry the patties at medium temperature for about 15 minutes, flipping them a few times.
Fleischpflanzerl, also known as Buletten, or Frikadellen, are made of minced meat mixed with softened Brötchen (bread rolls) and eggs. Served hot or cold, with a pickle, with or without mustard, eaten plain or on a Schrippe (another word for roll) — doesn’t matter, as long as it tastes like Mutti’s. Tip: The “mushier” the softened bread, the lighter the meatballs will be. The harder the bread is, the firmer the meatballs’ consistency will be — but that’s a matter of taste. Serve with potato salad, sauerkraut or mashed potatoes.
