They are popular as a main course with mashed potatoes or as a small snack – meatballs are very versatile. They also make excellent finger food at parties or picnics and can be eaten hot or cold. However, there can be difficulties in making them – they fall apart when fried or become too dry. However, there is a trick that ensures that they are wonderfully crispy.
This is how the meatballs become really crispy
For a classic meatball, you always need the same basic ingredients – mixed mince, onions, soaked bread rolls, eggs, salt and pepper. How these ingredients are processed into a meatball can vary – some add mustard to the mince, others use milk for the bread rolls.
The formation of the crust on the meatballs does not depend on which ingredients you put into the dough, but on a certain step in the preparation. This is also particularly easy to carry out: After the meatballs have been formed with wet hands, you roll them in a plate full of breadcrumbs, as merkur.de reports. The crumbs should stick well everywhere. Then you fry them in the pan, which makes them crispy on the outside and juicy on the inside.
Frikadelle, Fleischpflanzerl, Bulette: Where do the names come from?
There are various names for Frikadellen, whether Bulette or Fleischpfanzerl, they all refer to meatballs. However, there are regional differences, both in the ingredients and in the shape, which is why they are not identical.
Buletten or Bouletten are particularly found in northern Germany. The name comes from French and means “little balls” – they are known above all for their round shape.
According to t-online, meatballs originally came from France as steamed slices of meat. They were first mentioned in the 17th century. Today they are known as meat dumplings.
Many people are probably familiar with Köttbullar from IKEA, as the Swedish furniture store always offers them in its restaurant. No surprise, as it is a Swedish specialty that is traditionally served with potatoes, dill and white wine vinegar, as well as other ingredients.
Fleischpflanzerl are particularly popular in Bavaria, but generally in southern Germany. Compared to Frikadellen or Buletten, they are significantly flatter.
