OTHER LANGUAGES: German
Today I present my Fleischpflanzerl recipe from Bavaria to you. This is a Fleischpflanzerl recipe with Koch-Wiki, a detailed article with lots of information and tips and a bit of dialect.
Few would immediately admit that meatballs with potato salad are a favorite dish. This is due to the lack of a glamour image. Too often the wonderful preparation is prepared banally and lovelessly outside the Bavarian Weißwurst empire.
The close relatives Köttbullar (sounds like a wet dog), minced loafs (ok Austrian), boulettes (sounds like bowling) and meatballs (sounds like frost) are an imposition.
Please see all this with a smile, with me the Bavarian pride is going through …. The meatballs on the picture are especially popular with my guests. It is not uncommon for the guests to become “Möpsen”, but not the egg, but the meat loaf directly from the pan “steal”.
I wish you a lot of fun while tasting and trying out. Please share this article with your friends, thank you!
- 1. Where does the Name Fleischpflanzerl come from?
- 2. Bavarian Meatballs
- 3. I learned cooking Meatballs at Star Chef Alfons Schuhbeck
- 4. Cooking Meatballs in the Thermomix Wondermixer?
- 5. Meatballs in the Oven
- 6. Meatballs with Sauce
- 7. Meatplant Garnish
- 8. Garnish to Fleischpflanzerl – Recipe for Potato Salad quick
- 9. Pimp the Bavarian Potato Salad
- 10. Recipe for Bavarian Meatballs
- 11. Meatballs the last Tips
- 12. Meatballs and Breadcrumbs
- 13. Glaze Meatballs with Sauce
- 14. Prepare Meatballs: Must Onions and Garlic go through the Mincer?
- 15. Calories (kcal) Meatballs
1. Where does the Name Fleischpflanzerl come from?
The name for Fleischpflanzerl comes from the medieval term “Pfannzelten”. Flat cakes were called “tents”. This later became the Pflanzerl. In Austria these are called “minced loafs” or “meatballs”. In Germany we know similar preparations which differ regionally by small things with the ingredients and the preparation. These are known as boulettes (from French pellets) or meatballs, meatballs, minced meatballs, roast meatballs, meatballs, meatballs and meatballs. You can also have a look at Wikipedia, there is a good source for the naming.
“Plants” can annoy you yourself, I’d rather cook meatballs!
2. Bavarian Meatballs
As a Bavarian and trained cook I am permitted to talk about Fleischpflanzerl and tell you the secrets of the Bavarian Super-Pflanzerl. The most important thing about Fleischpflanzerl bayerisch is the fresh preparation, the right meat (only organic half beef and half pork), the right mustard (medium-hot from Develey), clever baker’s rolls (no toast or so a Neiumodernes Zeig´s), a fresh milk and “Kreiter vom Gartl” (herbs from the garden). The meatballs must have a fluffy consistency. The spices need to be sparingly varied in order to create a balanced taste experience. In my recipe for meatballs, onion, garlic and parsley are not turned through the mincer. I like it when the planters have more structure in the mouth feeling and I achieve this by cutting the aforementioned ingredients very finely and cubically.
Meatballs, boulettes, meatballs and minced meatballs all come from Bavaria, the prices 🙂 have only invented other names for it!
3. I learned cooking Meatballs at Star Chef Alfons Schuhbeck
At Alfons Schuhbeck we always prepared the meatballs with veal sausage in addition. In general, a calf’s plant is the best plant of all, but simply not the traditional variant for a Bavarian. If you still want to fine-tune it and show off a bit, then you’ll just make Fleischpflanzerl out of veal minced meat. Between us you are almost an Austrian because here the name is “Kalbsbutterschnitzel” and has nothing to do with a Schnitzel or even a Wiener Schnitzel. Women, if they eat meat, love meatballs made of pure veal. Veal is the insider’s tip for men. With these veal-meatplanters you can twist the head of every woman, except with the Sushi-Susi, with which you don’t do a meter with the babbling. If you’re ever in Vienna, please go eat a veal butter schnitzel at Restaurant Eckel in the 19th district. This is the best veal butter schnitzel in town!
Back to Bavaria and to Alfons Schuhbeck’s insider tip: I learned that with the Fonse, the Fleischpflanzerl, he often called it Laiberl because he had so many guest chefs from Austria, the Fleischpflanzerl become better if you glaze them before serving in a veal jus or veal sauce. That is a force and even makes Manfed Kohnke and Karl Hohnelohe happy. Such a glazed meat loaf on potato salad was worth 19 Gault Millau points before the times of molecular cuisine and Mikado Staberl Ikebana cuisine, in the 90s!
The kick to the Pflanzerl comes from glazing in calf jus. The coating with this meat juice creates the absolute bang effect and even makes Carpaccio & Truffles look old.
4. Cooking Meatballs in the Thermomix Wondermixer?
Everyone now has a Thermomix(er), even my aunt in Lower Bavaria is raving about it. The advantage of preparing meatballs in the Thermomix does not open up to me. I don’t find the Thermomix bad, it’s also in my kitchen (cheap Porsche substitute for cooking enthusiasts), but I prefer to make the meatballs by hand. What’s the matter with you? Because cleaning the shaker is too much work for me in this case. In addition, the meat likes to stick to the knife at the bottom or it is not evenly enough “gethermomixt”.
You have to feel the mass of the meatplanters with your hands, only then will the planters become fluffy and fine!
Let’s do the math together quickly: For the meatballs, traditionally made, you need a knife, a board, a bowl, a pot. These are four debris (tools) if you make the plant in the Thermomix, you also need the board and the knife (peel bulbs, cut in half, cut root off, quarter. You have to do this because the onion is mixed whole and never becomes an onion cube). A bowl is also needed because you have to decant either the onion cubes or the parsley (always chopped beforehand in the Thermomix) once. So it’s more complicated with the Thermomixer and you come up? Wait a minute: 1. cup, 2. knife, 3. lower part, 4. lid, 5. small plastic thing on top, 6. the device itself. That’s nine pieces of work to clean with the Brett knife and bowl after the terrific Thermomix meatplant action.
Nine! Four working parts, I don’t make meatballs in the Thermomix, it’s much too much to rinse off!
5. Meatballs in the Oven
You can also make your meatballs, meatballs, meatballs or meatballs in the oven: Put the shaped meatballs on an oiled baking tray, nice next to each other with distance, it is not cuddling, and do not exaggerate it with the heat. If the heat is too high, the planters rise like a cake and then look like shapeless dumplings. Preheat the oven and at 150°C, place the beautifully shaped Pflanzerl on the tray and cook longer, that’s just right! I personally prefer to fry the meatballs in the pan, it tastes better to me!
Fry the meatballs in the pan, they’ll just get better!
6. Meatballs with Sauce
Those who take the sauce seriously will serve their meatballs with a real veal jus or with another good gravy. The sauce with the Pflanzerl must be a good one, otherwise the sauce will flatten the taste of the Pflanzerl. Pork roast sauce would be a recommendation! I don’t recommend cream sauce, you can eat it at Ikea, in the form of Köttbullar with sauce. There’s peas in it too. Swedish flawless but Bavarian a No-Go. The BMW remains a joy to drive, the Volvo the safest car in the world, the same with the Fleischpflanzerl and the Köttbullar. Both preparations should remain true to themselves in the selection of the side dishes.
Meatballs with potato salad – Köttbullar with peas – it can stay that way!
7. Meatplant Garnish
The Bavarian traditionally eats a potato salad with the Fleischpflanzerl, which I discuss in the next paragraph and imagine a simple potato salad. More good potato salad varieties can be found elsewhere in my blog. You can also serve meatballs with parsley potatoes or mashed potatoes. But please don’t forget the sauce, otherwise it will be a dry matter. To see above, a meatballs on barrel cabbage, if the cabbage is fresh, then I cannot go past it and make immediately finest meatballs to it.
8. Garnish to Fleischpflanzerl – Recipe for Potato Salad quick
For 4 portions, peel approx. 300 g salad potatoes and cut into 5 mm thick slices. Potato slices are brought to the boil with 250 ml chicken broth or vegetable broth in a pot. The potato slices must be covered with liquid, if necessary add some water. Cook the potato slices until firm to soft. In the last 5 minutes add a finely diced onion. Next pour off the stock and place the potato slices with the onion cubes in a bowl. Sprinkle the hot potatoes with a tablespoon of brown sugar. Add 3-4 tbsp white wine vinegar, salt, pepper, 1 tsp Develey mustard and mix. Let the potato salad steep for about 15 minutes, then finish with 2 tbsp sunflower oil and 1/2 bunch of freshly chopped parsley.
Coming soon: By the way, there is a detail article on Bavarian potato salad, where you can find lots of information and tips and also help on the right potato variety for potato salad.
9. Pimp the Bavarian Potato Salad
The potato salad can be combined with cucumber slices, endive salad, bog salad or green salad. Cucumbers should be cut into thin slices and marinated with salt for 15 minutes before mixing. This removes some water and the potato salad tastes good. Always fold in leaf salads shortly before serving, cleaned bite-sized, washed and centrifuged. Post salad wash! If lamb’s lettuce (contribution Feldsalat wash) is added, some pumpkin seed oil can be added (but is Austrian/Styrian). Another variation for potato salad is with herbs or basil pesto. Simply mix 2-3 tablespoons of freshly prepared pesto with the salad. Basil is very refreshing and pleases the palate. Of course you have deviated a bit from the Bavarian cuisine. But this shows that the Bavarian in the Lederhosen is quite situation flexible, if it is to become a bit Italian. As an alternative to the pesto with basil, I recommend a Bavarian herb pesto (across the garden, what you can find) or a homemade wild garlic pesto!
10. Recipe for Bavarian Meatballs
A recipe from a real Bavarian Chef, who loves the Fleischpflanzerl. Notice my tips at the end of the recipe.
OTHER LANGUAGES: German