boulette

Les boulettes à la sauce tomate 

kg de haché de porc et de veau

gousse d'ail

oignon

oeuf

c à s de chapelure

g de beurre

échalote

boite de tomates concassées

ravier de coulis de tomates

un peu de farine

branche de thym

Tartine tartinée de moutarde

feuilles de laurier

une pincée de noix de muscade

poivre

Mettez le haché dans un plat. Pelez et hachez finement la gousse d'ail et l'oignon. Ajoutez au haché l'ail, l'oignon, l'oeuf et la chapelure. Salez, poivrez et parfumé de noix de muscade. Bien mélangez le tout avec les mains.

Formez des boulettes. Roulez-les dans la farine. 

Faire fondre un peu de beurre dans une poêle et  dorez-y les boulettes.

Pendant ce temps, faites rissoler l'échalote finement hachée dans un petit morceau de beurre et ajoutez les tomates concassées et le coulis de tomates. Assaisonnez de sel, poivre, thym et laurier. 

Déposez les boulettes dans la sauce tomate. Après 15 minutes déposez la tartine de moutarde. Laissez mijoter pendant 30 minutes.

Frikadellen are German meatball that consists of mincemeat, onion, bread and spices. A delicious dish that can be eaten as a snack or main course.

BEST Frikadellen- German Meatnalls

g pork

g beef (0.5 lb)

bread

egg (medium size)

onion (around 70 g or 2.4 oz)

tbsp vegetable or sunflower oil (for frying the onions

tsp mustard

salt

tsp black pepper

tsp ground sweet paprika

tsp dried majoram (if not available use sage)

parsley

butter oil

Soak the bread roll in water. Once it is soft squeeze out the remaining liquid with the help of your hands/spoon and a sieve. This is important, as you do not want the mixture to become too wet this will affect the texture of the meatball.

Peel the onion and slice very finely. Fry in a frying pan with the oil until it starts to brown.

Now add the mincemeat /ground meat into a large bowl. Add the bread pulp, onion, egg, mustard, salt, pepper, marjoram,  parsley, paprika and knead through with your hands or a wooden spoon until everything is evenly mixed.

Roll a handful of the mixture to a ball and fry it in the oil to check whether you got the seasoning right.

Form little meatballs with your hands. The size is dependent on your preference. I like to use an ice cream scoop to portion them, as having evenly sized frikadellen, will help them cook evenly. Mine were about 5 cm in diameter and weighed roughly 50 gr/ 1.7 oz each.

Add enough oil or clarified butter into a large frying pan to cover the base. Fry the meatballs on medium heat for around 5-7 minutes on each side. Do not turn the meatballs too early, let them fry a little to build up a firmer consistency. Otherwise, they might break apart when turning. Ensure the oil is not too hot, as the outside will crisp to quickly and leave you with a raw inside.

Place on a paper towel, to soak up the excess fat before serving.

Can be eaten hot or cold.

Preheat the oven to 200°C/ 392°F and place the meatballs on a tray lined with baking parchment. Bake them in the oven for 30-40 minutes depending on size. 

To make in the oven

https://mediavine-res.cloudinary.com/video/upload/t_original/v1678356770/cpo22arwwj2bucjgtgnr.mp4

Learn how to make these authentic German Meatballs. In Germany they are known as Frikadellen, Buletten, Fleischpflanzerl ot Klopse.

Frikadellen- German Meatballs

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Les boulettes à la sauce tomate

BEST Frikadellen- German Meatnalls

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