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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How to make Swedish Meatballs | Homemade Ikea Meatballs
Juicy flavour-packed meatballs in that classic rich and creamy Swedish meatball sauce.
It makes such a great comforting dinner served with mashed potato and of course some lingonberry jam (although I've got some other suggestions if you can't find it).
Free printable recipe here:
Swedish Meatballs Ingredients:
Meatballs:
500 g (1lb)beef mince - ideally 20% fat
250 g (1/2 lb)pork mince
1 onion - finely chopped
1 clove of garlic - minced
4 tbsp panko breadcrumbs
1 medium egg
5 tbsp (75ml) full-fat milk
½ tsp salt
¼ tsp black pepper
¼ tsp white pepper
¼ tsp allspice
2 tbsp vegetable or olive oil
Sauce:
3 tbsp unsalted butter
3 tbsp plain - all-purpose flour
180 ml (3/4 cup) beef stock
120 ml (1/2 cup) vegetable stock
120 ml (1/2 cup) double (heavy) cream
2 tsp dark soy sauce
1 tsp Worcestershire sauce
1 tsp Dijon mustard
¼ tsp salt
To Serve:
Finely chopped fresh parsley
Creamy mashed potato
Lingonberry jam - or redcurrant jelly
Green veg – such as broccoli or green beans
#CookingShow #Recipe #Copycat
German Boiled Meatballs
Nice dish to serve on a chilly night. And to answer my own question about IKEA Swedish Meatballs, no. They didn’t taste like them. It was because I used Beef and Lamb. I believe they use pork and beef. I don’t have proof though. I have to check it out, though. The meatballs tasted like lamb and beef. It was good though. Please Subscribe and Like. Thank you.
How To Make Swedish Meatballs with Emma Bengtsson
Chef Emma Bengtsson from Aquavit in NYC shares her Swedish meatballs recipe that puts IKEA’s to shame. Emma’s meatballs, made from pork and beef, are rolled small and pan fried, and paired with pureed potatoes, pickled cucumbers, lingonberries, and a sauce made with cream and veal stock. This flavor-packed recipe is sure to keep you warm through the cold winter months.
Check out the recipe here:
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