Meatballs are more than a meat dish. They are a philosophy of good food. Hardly any other specialty is so passionately discussed.
It all starts with the meatball being given a variety of different names from region to region. Bulette, is said in Berlin and parts of the East and is sometimes even written in French: Boulette. Others call it meatballs – and in the south, minced meat becomes meatballs.
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No matter what it’s called, grandma always liked the pie very much. So easy, so delicious. But you can too. We have the traditional meat recipe. All you have to do now is invest some love.
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Meatballs, meatballs, meatballs or meatballs – this is Grandma’s recipe
What you need:
1 roll, 1 onion, 1 egg, 500 grams of mixed minced meat, 1 tablespoon salt, 1 tablespoon mustard, 1 teaspoon marjoram (dried), 1 teaspoon paprika powder, plenty of ground pepper, 2 teaspoons parsley ( dried), garlic to taste, 1 tablespoon of Maggi, some flour for the work surface, breadcrumbs to turn, margarine to fry
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Here’s how it’s done:
Dip the bun in water.
Peel an onion and cut it into thin cubes. Grandma always sautéed the onions briefly in butter until translucent. It gives a special aroma, she said. Others prefer the taste of raw onions. Try what you prefer.
Add the raw egg, onion and spices to the ground beef and mix well with your hands. Never use a blender, as the meatballs will become hard!
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Squeeze the soaked bun well. You can do this with your hands as well. Grandma always used two boards for that. In between she squeezed out the liquid.
Then add the bun to the minced meat. Again, mix everything well. You should now invest at least ten minutes for this. Because the better you knead, the better and, above all, the looser the result!
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Season the raw dough again with the spices.
Grandmother did not want to put the raw meat in her mouth – and found a solution: she formed a small sample, which she put in the pan and tasted. It is always a mistake to abandon spice.
Breadcrumbs for “the curly”
Now form even and not too small patties that you flatten and smooth on a floured work surface. Grandmother then turned them into pieces of bread. For “the pitcher,” she said. But it also works without.
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Heat a heavy pan with good quality margarine. Put in the meatballs (when it’s hot!) And burn both sides! Then reduce the heat and finish frying the meatballs over medium-low heat for 15 to 20 minutes. Meanwhile, turn two or three times.
Be careful not to fry too many meatballs at once. They sprinkle the pan. Better use a second or fry them one after the other.
Grandma’s potato salad matches the meatballs perfectly – here’s the recipe.
Enjoy your meal!