Crazy Muesli Meatballs, homemade Tomato Ketchup, Recipe with Video and Chef Tips

Meatballs muesli coat Crazy Muesli Meatballs, homemade Tomato Ketchup, Recipe with Video and Chef Tips

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

 What makes a  recipe meatballs with muesli coat? You’ve already read right: Cereal and meatballs! You can add the meatballs or meatballs with muesli wrapping and also some muesli in the meat mass.

That’s how it came about: Max Wittrock from mymüsli sent me ingenious muesli varieties and I experimented with them.

I was thrilled by the different types of muesli. So I tried out some crazy ideas about “cooking with muesli”. Muesli with milk, anyone can do that! I changed my mind and tried something different. My test eaters were thrilled! The children found the new creation very exciting.

Wish you good luck trying it out!

frikadella or meatballs with fried potatoes
I’ll show you German meatballs elsewhere. © Thomas Sixt Food Photographer

1. Ideas for Meatballs, Burger, Bavarian Fleischpflanzerl and Swedish Kottbullar

For the topic Fleischpflanzerl, meatballs and burger I have already published a comprehensive article. There you’ll find the Bavarian classic with all the tips from star gastronomy.

Today I combine an ingenious muesli with the meatballs. The muesli is used as a kind of breading.

The Pflanzerl get a crispy muesli coat, I serve a homemade tomato ketchup with it.

Whether you end up making meatballs, burgers, Fleischpflanzerl or köttbullar is up to you.

Good idea: meatballs in a muesli coat!

Tip from chef Thomas Sixt
Koenigsberg Meatballs with Caper Sauce from German
Sour meatballs with caper sauce and jacket potatoes. The Koenigsberg meatballs cook in the stock and taste excellent with caper sauce. © Food Photographer Thomas Sixt

2. Prepare the Minced Meat Mass

The minced meat from the butcher must always be processed and thoroughly cooked within 24 hours.

This is about kitchen hygiene, clean work and healthy food. The minced meat mass for the meatballs consists of half beef and half pork.

The mass is simply seasoned: mustard, garlic, parsley, onion cubes, eggs, salt and pepper are completely sufficient.

As an exception, I do without other herbs and aromatics, so that the muesli can have a taste in the foreground.

The crispy muesli coat has it all. In addition to an exciting mouthfeel, the sweet muesli ingredients create an interesting contrast.

Always process minced meat promptly, within 24 hours!

Be Careful Tip from Chef Thomas Sixt
Mincing mixture for meatballs, meatballs, meatballs or meatballs
The minced meat mass in the bowl with all kinds of fine ingredients. Now mix the mixture well!

3. Portion the Minced Meat Mass evenly

So that your meatballs, Fleischpflanzerl or burger get the same size, I recommend that you portion the minced meat mass before shaping.

Use an ice cream scoop for small portions, a small ladle for larger portions. Dip your scoop into cold water and portion the same amount of minced meat mass.

Meatballs evenly portioned.
Portion the minced meat mixture evenly and shape as desired. Here we have made meatballs.

4. Form Minced Meat and Bread with Muesli and fry

Now moisten the hands with cold water and form the previously portioned minced meat piles evenly. You can form flat or taller loaves, meatballs or burger, as well as balls, which are then completed as meatballs.

Place the muesli on a plate and bread the loaves by carefully rolling and pressing them into the muesli.

Now it’s straight into the pan, cakes, planters or meatballs you can fry in a little fat or oil. If you have decided on meatballs, I recommend that you fry them floating.

recipe image bavarian meat balls named fleischpflanzerl with potato salad
Bavarian meatballs glazed with veal jus and cucumber and potato salad. a recipe picture by © Food Photographer Thomas Sixt.

5. Make your own Tomato Ketchup

For the tomato ketchup…

You can also bind the tomato ketchup with some cornflour and mix. This prevents lumps from forming: Stir one heaped teaspoon of starch into 80 ml cold water.

Then gradually pour the dissolved starch into the boiling ketchup until the desired binding is achieved.

6. Recipe Meatballs, Burger, Bavarian Fleischpflanzerl and Swedish Kottbullar in a Muesli Coat

Each muesli offers you a different taste experience: muesli with raisins, cranberries and other fruits bring a varied taste to the minced meat.

You can serve your meatballs with other sauces: Cold BBQ Sauces or cold sauces based on mayonnaise. Good luck!

Meatballs in Muesli Coat and selfmade Ketchup

As an example you can prepare patties, burgers or Swedish meatballs in the same way as shown on the meatballs with muesli coating. Recipe with cooking video, a Kochwiki as kitchen story prepared. Many chef tips and ideas for successful preparation.

Servings 2 Persons
Calories 932
Total Time 45 Min.

Using meatballs as an example, I show an unusual idea for cooking with muesli. The meatballs get a crispy and fruity muesli coat and a homemade ketchup is served with it. You can also prepare meatballs, Fleischpflanzerl or kottbullar in this way. Good luck!

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Meatballs muesli coat Crazy Muesli Meatballs, homemade Tomato Ketchup, Recipe with Video and Chef Tips

Preparation Time

15 Min.

Cook Time

30 Min.

Ingredients

1 pc onion
1 tbs maize germ oil
some brown cane sugar
3 slices fresh ginger
1 can chunky tomatoes
1 tbs balsamico
0,25 bunch Parsley
350 g minced meat
180 g Müsli (Bircher muesli, muesli without chocolate)
1 tsp hot mustard
1 pc egg
0,5 pc clove of garlic
1 pinch Salt
1 pinch Pepper

Instruction

Peel and finely dice the onion, put half of the diced onion in a pot to sweat, put the other half in a bowl for the minced meat mixture.

Sweat the onion cubes in a pot with some oil until translucent, add some brown sugar and caramelise lightly. Peel the ginger, then cut into slices and fine cubes and add to the onion in the pot with the tomatoes from the tin. Let the tomato ketchup simmer gently. Season the sauce with balsamic vinegar, salt and pepper.

Sweat the onion cubes in a pot with some oil until translucent, add some brown sugar and caramelise lightly. Peel the ginger, then cut into slices and fine cubes and add to the onion in the pot with the tomatoes from the tin. Let the tomato ketchup simmer gently. Season the sauce with balsamic vinegar, salt and pepper.

Portion and shape the muesli plantlets, see the instructions in the article. Slowly fry the plants in the muesli in the pan with oil for 8-12 minutes on both sides and serve with the tomato-ginger dip or ketchup.

Video

7. Calories and nutritional values

8. More Ideas

Comments, Cooking Questions and Answers

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