Fleischpflanzerl – alpine type of a classic
This simple but tasty dish is a classic in almost every country
Fleischpflanzerl, Buletten, Fleischküchle, faschiertes Laiberl, Frikadellen, Köttbullar, Kjøttboller, Lihapullia, meat balls. Alone the German speaking kitchen has many names of this classic dish. The recipes vary by country and by continent, but the main ingredients mostly stay the same: minced meat, some bread or dough parts, mostly egg and regional herbs. The Bavarian and Austrian word “Fleischpflanzerl” comes from „Fleischpfannzelten“, where Fleisch = meat and Pfannzelten means a kind of cake in a pan. It is a meat cake roasted in a pan.
Many different versions and creative possibilites
Either pure as a single dish for itself, with mashed potatoes, with a salad or potato sald, in gravy sauce, in tomato sauce or with pasta and cheese, there are not many other dishes that versatile. The cooking is quick and does not need much experience and it is loved by grown ups and kids equally. Meat balls can be eaten hot or cold, they can be dipped into tomato ketchup, mustard, any fresh and creamy dip like yoghurts with mint for example, they can even be eaten with sweet Lingonberry and Cranberry jams.
Recipe and ingredients for 4 persons
Fleischpflanzerl – the alpine Version of this worldwide soulfood
- 400 grams of mixed minced meat pork and beef
- 300 grams of old bread slices rolls
- 2 eggs
- 20 grams of butter
- 1 spoon marjoram
- 200 ml milk
- 1 onion
- 2 cloves of garlic
- 1 spoon of mustard
- A bit of nutmeg
- A hand full of parsley
- Clarified butter for roasting
- Start by cutting the onion fine, chop the garlic and roast them on low temperature in a pan with butter.
- Slice the bread or rolls and put them in a bowl.
- Pour the milk into the pan over the onions and garlic, add some nutmeg and let it cool down a bit.
- Pour the onion milk over the sliced bread now and add the meat to the bowl.
- Add the eggs and the herbs to the dough and knead it with your hand or a hand blender.
- Form little balls, press them a bit flat and roast the meat balls in a pan with clarified butter at low temperature, so that the meat on the inside of the meat balls is fully cooked, but the outside does not get too dark or burns.
- Serve them hot with a salad or mashed potatoes.
This recipe is simple and meat balls are easy to make
Enjoy this fine food as a snack, hot or cold, with your friends and family. Eat as a snack, as a side dish, as part of your main course, or even as a starter or second course.
And they are perfect with our potato salad recipe from the Wiener schnitzel post 🙂