Читать книгу German Cooking Today - Dr. Oetker - Страница 38

MEAT

Meatballs

EASY (AT THE BACK OF THE PHOTOGRAPH)

Preparation time:

about 35 minutes, excluding cooling time

1 day-old bread roll 2 onions 1–2 tablespoons cooking oil, e.g. sunflower oil 600 g/1¹/₄ lb minced (ground) meat (half beef, half pork) 1 egg (medium) salt freshly ground pepper sweet paprika 40 g/1¹/₂ oz (3 tablespoons) margarine or 5 tablespoons cooking oil, e.g. sunflower or rapeseed (canola) oil

Per serving:

P: 32 g, F: 33 g, C: 10 g, kJ: 1921, kcal: 459, CU: 0.5

1 Soak the bread roll in cold water. Peel and finely chop the onions. Heat the oil in a pan. Add the chopped onions and sweat for 2–3 minutes until transparent, stirring all the time. Remove the fried onions from the pan and leave to drain on a kitchen paper towel as well as to cool a little.

2 Squeeze as much liquid as possible from the bread roll (photograph 1) and mix with the minced (ground) meat, chopped onion and egg (photo graph 2). Season the meat mixture with salt, pepper and ground paprika. Moisten your hands and make 8 meatballs (photograph 3).

3 Heat the oil in the pan. Add the meatballs and fry (sauté) over medium heat for about 10 minutes, turning them over occasionally until both sides are brown and the meatballs are cooked.

TIP» Serve in the traditional way with mashed potatoes (p. 166), peas (p. 119) and carrots (p. 118).

Recipe variation 1: To make meatballs with sheep’s cheese filling (bottom of photograph), add a teaspoon of dried thyme leaves to the meat mixture and divide into 8 servings. Cut 200 g/7 oz sheep’s cheese in to 8 equal-sized cubes. Make 8 flat shapes from the meat mixture, put 1 cube of cheese on each and wrap the meat mixture round it. Fry as described in the recipe. Recipe variation 2: To make Königsberger Klopse (meatballs with capers and anchovies), soak 1 day-old bread roll in cold water for about 10 minutes. Peel and finely chop 1 onion. Mix 500 g/18 oz minced meat (half beef, half pork) with the well-squeezed bread roll, chopped onion, 1 large egg or 1 egg white and 2 level teaspoons mustard. Season with salt and pepper. Meanwhile bring to the boil 750 ml/1¹/₄ pints (3¹/₂ cups) vegetable stock. Make 8–10 meatballs from the meat mixture, then drop them into the vegetable stock. Bring back to the boil and simmer the meatballs over low heat for about 15 minutes. Pour the meatballs into a sieve, collect the stock and reserve about 500 ml/17 fl oz (2¹/₄ cups). For the sauce, melt 30 g/1 oz (2 tablespoons) butter or margarine in a pan. Stir in 30 g/1 oz (¹/₄ cup) plain (all purpose) flour and continue stirring until the mixture has become smooth and light yellow. Pour the 500 ml/17 fl oz (2¹/₄ cups) stock you have put aside into the mixture and stir well with a whisk, making sure there are no lumps. Bring the sauce to the boil and simmer over low heat without a lid for about 5 minutes. Stir together 1 egg yolk (from a small egg) and 2 tablespoons milk, then stir slowly into the sauce. Do not let the sauce boil again. Add a small jar of capers, including the liquid (drained weight 20 g/³/₄ oz). Season with salt, pepper, sugar and lemon juice. Add the meatballs to the sauce and simmer for about 5 minutes over low heat. Sprinkle a little dill on top.