Meatballs
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Meatballs , also called meatballs , are small dumplings made from minced meat , which are mostly used as an insert for soups and sauces .
For preparation, particularly fine minced meat is processed into a mass with cream , egg and breadcrumbs as well as spices and shaped into dumplings with a teaspoon, which are then cooked in the soup or in meat broth or braised in sauce after searing .
Königsberger Klopse are also cooked in broth . Another variant are the so-called bars ( Low German for “balls”), made from mixed minced pork and beef or from pure ground beef with grated nutmeg . They belong to the Hadler wedding soup (also called bar soup ).
Occasionally, smaller meatballs are also called "meatballs", which can also be made from sausage meat . In this case, they are often prepared (braised) in the sauce. The Swedish variant is called Köttbullar .
In Russia, meatballs are also served as a filler in soup and are called frikadelki ( Russian фрикадельки ), while a meatball is called kotleta (котлета).
literature
- Erhard Gorys : The new kitchen dictionary. From Aachener Printen to Zwischenrippenstück (= dtv , no. 36245). 11th edition, updated new edition. Deutscher Taschenbuch Verlag, Munich 2007, ISBN 978-3-423-36245-0 .
- Richard Hering ; F. Jürgen Herrmann (Editing / Ed.): Herings Lexicon of the Kitchen . 23rd, expanded edition. Fachbuchverlag Pfanneberg, Haan-Gruiten 2001, ISBN 3-8057-0470-4 .
Web links
Individual evidence
- ↑ С. И. Ожегов, Н. Ю. Шведова: Толковый словарь русского языка: 80 000 слов и фразеологических выражений. Российская академия наук, Институт русского языка им. В. В. Виноградова. Москва, Азбуковник, 1999, 4-е издание. ISBN 5-89285-003-X .