Tasty Meatballs with Potato Salad Recipe | Cook It Like A German Ep. 5
Every country probably has its own take on the recipe for meatballs, and Germany has one too. Called ‘Frikadellen’, ‘Buletten’ or ‘Fleischpfllanzerl’ depending which part of the country they’re from, they pair marvelously with another German favorite: Potato salad. DW Food chef Felicitas Then and her Chilean guest Franco Loos show us how they’re made, in a new episode of Cook It Like A German.
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Meatballs with Potato Salad Recipe
Ingredients for 4 servings, Prep and Cook time: approx. 1h
For the Potato Salad
600 g Potatoes, primarily waxy
Salt
Caraway seeds
2 bay leaves
1 small onion
100 ml Vegetable stock
1 tsp. hot mustard
1 tsp. sugar
1 - 2 tbsp. white wine vinegar
4 tbsp. neutral oil
Black pepper, freshly ground
6 radishes
6 Cornichons
1 bowl garden cress
Wash the potatoes and bring water to a boil. Add salt, the caraway seeds and bay leaves and boil until tender, 20-25 min. Drain the potatoes and allow to cool for a little bit. Once the potatoes are just cool enough to handle, peel and cut them into slices. Finely dice the onion. Then add to the warm vegetable stock, add mustard, sugar, vinegar and oil and mix with the potatoes. Season with salt and pepper and let it sit at room temperature. Then, thinly slice the radishes and cornichons, and add to the potatoes with the garden cress.
For the Buletten (German Meatballs)
1 bread roll
200 ml milk
1 onion
1 tsp. butter
2 tsp. hot mustard
2 tbsp. parsley, finely chopped
Chili powder
Nutmeg, freshly grated
Salt
Black pepper, freshly ground
400 g ground meat (mixed)
1 Egg
3 tbsp. breadcrumbs
5 tbsp. oil
First, soak the bread roll in milk. Finely dice the onion and sauté in 1 tsp. butter. Mix the ground meat with the onions, mustard, parsley, chili, nutmeg, and season with salt and pepper. Take the soaked roll and squeeze in your hands to remove most of the liquid. Then add to the bowl with the ground beef, alongside egg. Next, use your hands to shape little meat balls from the mixture, then coat with breadcrumbs.
Heat oil in a pan and fry the meat balls on both sides until they are crispy and cooked through. Pat the meatballs with paper towels to get rid of any excess oil and serve with potato salad.
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Jet Tila's Bacon and Egg Potato Salad | The Kitchen | Food Network
Give your typical potato salad an upgrade with hard-boiled eggs and crispy diced bacon — they add all the texture and flavor your recipe has been missing!
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Bacon and Egg Potato Salad
RECIPE COURTESY OF JET TILA
Level: Easy
Total: 40 min
Active: 15 min
Yield: 6 to 8 servings
Ingredients
1 1/2 pounds fingerling potatoes
1 1/4 teaspoons kosher salt
1/2 pound slab bacon, small dice
2 tablespoons red wine vinegar
3/4 cup Greek yogurt
3 tablespoons whole grain mustard
6 scallions, thinly sliced on the bias
1 small red onion, small dice
1 tablespoon granulated sugar
1/4 teaspoon freshly cracked black pepper
2 large hard-boiled eggs, chopped
Directions
Put the potatoes in a medium-size saucepan and cover with cold water; add 1 teaspoon of the salt. Bring to a boil, then reduce the heat to medium and cook until fork tender, about 15 minutes. Meanwhile, saute the bacon in a skillet over medium-low heat until crispy, about 12 minutes.
Drain the potatoes (do not rinse), transfer to a baking sheet and let cool for 6 to 8 minutes, then cut into quarters.
In a bowl large enough to mix the potatoes, combine the vinegar, yogurt, mustard, scallions, red onion, sugar, remaining 1/4 teaspoon of salt and pepper. Transfer the potatoes to the bowl, add the bacon and hard-boiled eggs and mix by folding carefully. Serve at room temperature.
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Jet Tila's Bacon and Egg Potato Salad | The Kitchen | Food Network
Hot Potato Salad Recipe
Fry up some bacon to use for a sweet and sour hot potato salad.
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Black Forest Food - German Food You Must Try in Black Forest
♥ Book Frankfurt Food Tour ♥
12 Black Forest Food - German Food You Must Try in Black Forest PART 2
In this video we would like to share with you Black Forest Specialities that we discovered in Freiburg and in the Freiburg Area. Trust me - Black Forest Dishes and Baden cuisine might surprise you.
★ Black Forest Dishes ★
1. Maultaschen - Swabian Dumplings
2. Schäufele - Cured Pork Shoulder
3. Leberle Geröstet - Veal or Beef Liver Pan-Fried
4. Ochsenfleisch mit Meerrettichsoße - Ox with Horseradish Sauce
5. Spargel mit Kretzete - White Asparagus with shredded pancake
6. Kalbsröllchen - Veal rolls
7. Cordon Bleu mit Schwarzwälder Schinken - Cordon Bleu with Black Forest Ham
8. Schweine und Kalbsbraten - Pork and Veal Roast
9. Schwarzwälder Kirschtorte
10. Linzertorte
12. Kirschplotzer - Cherry Cake
★ Freiburg Restaurant: Großer Meyerhof
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A Taste of History (S6E11): Back to The Black Forest
Chef Staib returns to his roots in the Black Forest of Germany, made famous by Grimm's Fairy Tales and where he cultivated his culinary career. He cooks Maultaschen, or Black Forest ravioli, mache salad with eggs, bacon and hazelnuts, Black Forest potato salad and Black Forest cake.
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Chef Walter Staib travels the globe, to historical locations, into famous kitchens and exotic markets to bring you A Taste of History. The cooking TV series explores, educates, and brings America's culinary heritage to life through the recreation of elegant and sumptuous dishes inspired by the founding fathers.
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Tasting Read German potato Salad
Read German Potato Salad is Yum!