Big Meatballs / German Buletten Recipes
General Tips for Big, Juicy Buletten:
* Binding: For big meatballs, a good binder is crucial to prevent them from falling apart. Soaked bread, breadcrumbs, or even a little cornstarch/flour can help.
* Moisture: Don't let them dry out! Onions, eggs, and a splash of milk or broth contribute to juiciness.
* Flavor Base: Finely diced onions, garlic, fresh herbs (parsley, chives, dill), salt, and pepper are essential.
* Cooking: Pan-frying then finishing in the oven (or simmering in sauce) can ensure even cooking without burning the outside.
1. Classic Minced Meat Buletten (As Lean as Possible)
To make these lean, we'll focus on lean ground meat and optimize moisture and flavor without excess fat.
Ingredients:
* 500g lean ground beef (e.g., 5% fat) or lean ground turkey/chicken
* 1 large onion, very finely diced (or grated)
* 2 slices stale white bread, crusts removed, soaked in a little milk or water and squeezed dry
* 1 large egg
* 2-3 tbsp finely chopped fresh parsley
* 1 tsp Dijon mustard (optional, for extra flavor)
* Salt and freshly ground black pepper to taste
* Pinch of nutmeg (traditional)
* 1-2 tbsp olive oil or a lean cooking spray for frying
Instructions:
* Prepare the Mixture: In a large bowl, combine the lean ground meat, finely diced onion, squeezed bread, egg, parsley, Dijon mustard (if using), salt, pepper, and nutmeg.
* Mix Thoroughly: Using your hands, mix everything together until just combined. Overmixing can make the meatballs tough.
* Form Buletten: Divide the mixture into 4-6 large portions and shape them into thick, flattened patties (Buletten) about 1.5-2 cm thick.
* Pan-Fry: Heat olive oil or cooking spray in a large non-stick skillet over medium-high heat. Carefully place the Buletten in the hot pan.
* Sear & Cook: Sear for 3-5 minutes per side until golden brown and a crust forms. Reduce heat to medium-low, cover, and cook for another 8-12 minutes, or until cooked through (internal temperature of 70°C/160°F for beef/pork, 74°C/165°F for poultry).
* Serve: Delicious hot with mashed potatoes, sauerkraut, or a creamy mushroom sauce.
2. Buletten with Chickpeas (Chickpea-Meat Hybrid)
This option adds plant-based protein and fiber, reducing the amount of meat while maintaining a hearty texture.
Ingredients:
* 300g lean ground beef or turkey
* 200g cooked chickpeas (1 can, rinsed and drained), lightly mashed
* 1 large onion, finely diced
* 1 clove garlic, minced
* 1 slice stale bread, soaked in milk/water and squeezed dry
* 1 large egg
* 2 tbsp finely chopped fresh cilantro or parsley
* 1 tsp ground cumin
* Salt and freshly ground black pepper to taste
* Olive oil for frying
Instructions:
* Prepare Chickpeas: Lightly mash the cooked chickpeas with a fork. You want some texture, not a smooth paste.
* Combine Ingredients: In a large bowl, combine the ground meat, mashed chickpeas, diced onion, minced garlic, squeezed bread, egg, herbs, cumin, salt, and pepper.
* Mix and Form: Mix well but gently. Form into large Buletten.
* Cook: Pan-fry in olive oil over medium heat for about 5-7 minutes per side, until golden brown and cooked through. If they are very thick, you can finish them in a 180°C (350°F) oven for 10-15 minutes.
3. Buletten with Crushed Tofu (Meat-Tofu Hybrid)
Tofu adds a silky texture and can absorb flavors beautifully. Using firm or extra-firm tofu is best here.
Ingredients:
* 300g lean ground pork or beef
* 200g firm or extra-firm tofu, pressed and crumbled
* 1 large onion, very finely diced
* 2 cloves garlic, minced
* 1 slice stale bread, soaked in water and squeezed dry (or 3-4 tbsp breadcrumbs)
* 1 large egg
* 2 tbsp soy sauce (for umami)
* 1 tsp grated fresh ginger (optional)
* 2 tbsp finely chopped spring onions or chives
* Salt and freshly ground black pepper to taste
* Vegetable oil for frying
Instructions:
* Prepare Tofu: Press the tofu well to remove excess water. Then, crumble it finely with your hands or a fork.
* Mix: In a bowl, combine the ground meat, crumbled tofu, diced onion, minced garlic, squeezed bread/breadcrumbs, egg, soy sauce, ginger (if using), spring onions/chives, salt, and pepper.
* Form: Shape into large Buletten.
* Cook: Pan-fry in vegetable oil over medium heat until golden brown on both sides and cooked through. The tofu will help them stay moist.
4. Salmon Buletten
These are a delicious and lighter alternative, rich in Omega-3s.
Ingredients:
* 500g fresh salmon fillet, skin removed, finely chopped or pulsed a few times in a food processor (don't over-process into a paste)
* 1 small red onion, very finely diced
* 1/4 cup fresh dill, finely chopped
* 1/4 cup fresh parsley, finely chopped
* 1 large egg
* 1/2 cup panko breadcrumbs (or regular breadcrumbs)
* Zest of 1 lemon
* Salt and freshly ground black pepper to taste
* Olive oil for frying
Instructions:
* Prepare Salmon: Ensure salmon is very cold. Finely chop it or pulse it briefly in a food processor until it's minced but still has some texture.
* Combine: In a bowl, gently mix the chopped salmon, red onion, dill, parsley, egg, panko breadcrumbs, lemon zest, salt, and pepper. Be gentle to avoid overworking the salmon.
* Form: Form into large, slightly flattened patties.
* Cook: Heat olive oil in a non-stick skillet over medium heat. Cook the salmon Buletten for 3-5 minutes per side, until golden brown and cooked through. Be careful not to overcook, or they will dry out. Serve with a dollop of dill-yogurt sauce.
5. Vegetarian Buletten
These rely on hearty vegetables and grains for texture and flavor.
Ingredients:
* 1 cup cooked brown lentils (about 1/2 cup dry lentils)
* 1 cup cooked quinoa or bulgur
* 1 large carrot, grated
* 1 large onion, finely diced
* 2 cloves garlic, minced
* 1/2 cup rolled oats (quick or old-fashioned)
* 1 large egg
* 1/2 cup grated Parmesan cheese (optional, for flavor)
* 1/4 cup finely chopped fresh parsley
* 1 tsp smoked paprika
* Salt and freshly ground black pepper to taste
* Olive oil for frying
Instructions:
* Sauté Aromatics: In a pan, sauté the diced onion and minced garlic in a little olive oil until soft.
* Combine: In a large bowl, combine the cooked lentils, cooked quinoa/bulgur, grated carrot, sautéed onion and garlic, rolled oats, egg, Parmesan (if using), parsley, smoked paprika, salt, and pepper.
* Mix and Chill: Mix everything well with your hands. If the mixture seems too wet, add a little more oats or breadcrumbs. If too dry, add a tiny bit of water or vegetable broth. Chill the mixture for 30 minutes to firm up, which helps with shaping.
* Form & Cook: Form into large patties. Pan-fry in olive oil over medium heat for 5-7 minutes per side until golden brown and heated through.
6. Vegan Buletten
This recipe uses mushrooms and walnuts for a meaty texture and umami flavor, along with oats and flax for binding.
Ingredients:
* 250g cremini or button mushrooms, finely chopped
* 100g walnuts, finely chopped or pulsed
* 1 large onion, finely diced
* 2 cloves garlic, minced
* 1/2 cup rolled oats
* 1/4 cup breadcrumbs (ensure vegan)
* 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
* 2 tbsp soy sauce or tamari
* 1 tbsp nutritional yeast (for cheesy/umami flavor, optional)
* 1 tsp smoked paprika
* Salt and freshly ground black pepper to taste
* Vegetable oil for frying
Instructions:
* Sauté Mushrooms & Aromatics: In a large skillet, heat a little vegetable oil. Add the finely chopped mushrooms and cook over medium-high heat until they release their liquid and start to brown. Add the diced onion and minced garlic and cook until soft.
* Prepare Flax Egg: While mushrooms cook, mix ground flaxseed with water and let sit for 5 minutes to thicken.
* Combine: In a large bowl, combine the cooked mushroom mixture, finely chopped walnuts, rolled oats, breadcrumbs, flax egg, soy sauce/tamari, nutritional yeast (if using), smoked paprika, salt, and pepper.
* Mix & Chill: Mix very well with your hands. The mixture should be firm enough to shape. If too wet, add more oats/breadcrumbs. Chill for at least 30 minutes.
* Form & Cook: Form into large, flattened patties. Pan-fry in vegetable oil over medium heat for 5-7 minutes per side until deeply golden brown and firm.
Enjoy your delicious and varied "Big Meatballs" or Buletten!
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