Frikadeller

Meatballs are fried dumplings of minced meat, which are quite different in shape and prepared.

There are many names for some local and regional preparations, such as meatball, meatball, meatballs, Meatballs, meatballs, steak, or Brisolette Fleischlaberl.

Preparation

To prepare ground meat is first (usually beef or pork, or mixed) with egg and chopped onions and possibly vorgedünsteten blended. Stale bread from the day before or toast slices are soaked in water, milk or cream and then squeezed and kneaded into the meat mixture. Partial breadcrumbs also be used instead of the bun. After that, depending on the flavor of different spices like salt, pepper, parsley, marjoram and nutmeg may be untergemengt. Depending on the recipe also, for example, garlic and mustard or cumin can be added. The mass is then formed into palm-sized, flat bales that are fried or deep-fried in hot fat. Especially in Austria and Denmark it is customary to use the bales before frying still in breadcrumbs.

Meatballs are served either as a dish with side dishes or as a snack with mustard and bread roll. As a Hamburg ( with abgewandeltem recipe) they were included in the originally American, meanwhile, international fast -food culture.

Designations

The term meatball can already be detected in the German language since the late 17th century. We also held at the beginning of the 18th century, the names Fricke dent and Fricandelle as a precursor of the still commonly used today in the catering Frikandelle for steamed meat cuts. The etymological origin of the hamburger is suspected fricandeau French term meaning a larded veal cuts. Meatballs are known regionally under a number of names and recipe variations:

The term meatball / Boulette is common in the northeast of the German language area and comes from the French boulette for " beads ". Erroneously, it is often assumed that the name was first become familiar with the Huguenots in Berlin and had then spread from there. In fact, the term came, like many other supposedly Huguenot forms only during the occupation of Berlin by the troops of Napoleon 1806-1813 on.

The name Brisolette ( from the French for briser break, crush ) dates from this time. The Brisolette differed from the meatball by a slightly smaller, more rounded shape was usually rolled in breadcrumbs and the meat should still be slightly pink inside. The Brisolette stood preferably on the menu of " fine cuisine" of the 19th and 20th centuries. The term is also used for fish balls.

The well-known since the 18th century, originally from East Prussia meatball probably goes to the neuschwedische kalops, " fried slice of meat " back, possibly kloppen on the Lower German "knock", ( bought or zerklopftes meat).

The mainly common in Old Bavaria meatballs name evolved from the name Fleischpfannzelte. Tents is an archaic expression for a flat cake, which has also been preserved in names like Lebzelte for Gingerbread. So Fleischpfannzelte designated a flat meat cake from the pan. It was prepared mainly from meat residues. In Baden- Württemberg, Bavarian- Swabia and Franconia the name Meatballs or Fleischküchla is common. However, in Bavarian Swabia, this expression is increasingly displaced from the Bavarian dialect.

In southern and western Thuringia one finds the designation Hackhuller, Gehackteshuller or just Huller. Hullern is the term for all " which turns ". So probably, therefore, that one forms a Hackhuller by a rolling motion in the hands.

In Swiss German you know the term Fleischtätschli or meatballs ( minced meat " getätscht ", knocked in the sense of will ).

Slightly larger, oblong meatballs made ​​from beef steak or hamburger steak German are called. Deutsches Beefsteak must contain at least 80 percent meat in the seasoned raw mass.

Occasionally, small meatballs " meatballs " called, which can also be made on the basis of meat. They are partly stewed with sauce.

Variants

Fish Cakes or Fish Cutlets prepared according to a similar recipe of minced fish meat.

A Swedish Köttbullar, a Slavic ( more elongated ) Ćevapčići. In Turkey kofta are made of beef, in the Arab countries and from lamb. The Greek equivalent is Keftedes. In Hungarian, the term beefsteak next Fasírozott ( = minced meat ) is in use. To the east of Austria, especially in Vienna they are called minced meat loaf.

Be modified as a binding regional mass instead of soaked bread or bread flour and curd ( with eggs ) or soaked in water used oatmeal.