About Cookie Lady Expertise Learned a variety of German wonderments in my mothers and Aunts and finally my mother-in-laws kitchen. Made my first spatzle at age 10. Have a recipe for making Baumkkuchen at home. -There are recipes in my personal files from the first course to the last. My library is considerable!
Expert: Cookie Lady Date: 8/17/2003 Subject: Receipe for fricadellas
Question Fried chop meat/seasonings,served with spaetzle and gravy.
Answer Paul, a 'classic' German Frikadellen recipe for you!! Are you ready for this one? Not your regulation 'meat ball' recipe..
1 pound ground beef
1/2 pound ground veal
1/2 pound ground lean pork
2 rolls soaked in 1/2 cup milk,
or 1/2 cup dry breadcrumbs
softened in milk
1 large onion, chopped fine
1 tablespoon minced parsley
2 tablespoons butter
1 large or 2 small eggs
grated rind of 1/2 lemom
salt
pepper or nutmeg
basil or ginger
flour
3 tablespoons butter, lard or
bacon fat
1 onion, sliced
1 carrot, sliced
1 cup water or stock, or as
needed
heel or crust of rye bread
1/2 cup cream
2 teaspoons cornstarch or 1
tablespoon flour dissolved
in a little cold water
Mix ground meats together. Squeeze excess milk out of soaked rolls or breadcrumbs. Saute minced onion and parsley
in 2 tablespoons butter until soft but not browned. Put meat, rolls and sauteed onions and parsley through grinder together once. Put ground mixture in a large bowl. Add lightly beaten eggs, grated lemon rind, salt, and season with pepper and basil, or nutmeg and ginger. Shape into balls with wet hands. Dredge on all sides with flour.
Heat fat in a stew pot or small oven and when it is hot and bubbly, add meatballs. Brown slowly on all sides, turning very gently. Should be brown top and bottom in about 8 or 10 minutes.
This is a basic recipe. Usually served in a sauce involving another recipe with sour cream, heavy cream and other ingredients.
