meatball
Meatball , B (o) ulette , Bratklops , Fleischpflanzerl , Fleischlaberl , Fleischküchle or Minced Loaf is a fried flat dumpling made from minced meat that is prepared and shaped in different ways.
preparation
For preparation, minced meat (usually a mixture of beef and pork ) is mixed with egg and chopped and possibly pre-steamed onions . Stale rolls or slices of toast are soaked in water, milk or cream and then squeezed out and kneaded into the meat mixture. Sometimes breadcrumbs are used instead . Then, depending on the taste, various spices such as salt , pepper , parsley , marjoram and possibly nutmeg are mixed in. Depending on the recipe, garlic and mustard or caraway seeds , for example, can also be added. The mass is then formed into flat balls the size of a palm at most, which are fried or deep-fried in hot fat . In Austria and Denmark in particular, it is customary to turn the bales in breadcrumbs before frying them.
Meatballs are served either as a plate dish with side dishes or as a snack with mustard and bread rolls. With a modified recipe, they found their way into the originally American, now international fast food culture as Hamburgers .
Raw meatball
Raw meatballs with breadcrumbs before frying
Meatballs when frying in oil
Minced loaf (Austria)
Designations
There are many names for some local and regional preparations. The term meatball has been in German usage since the end of the 17th century. In addition, at the beginning of the 18th century, the names Frickedelle and Fricandelle existed as forerunners of the frikandelle for steamed meat cuts, which are still used in gastronomy today . The etymological origin of the meatball is assumed to be in the French expression fricandeau (from Gallo-Roman to Latin frigere ' toast ' ), which denotes a peppered and roasted veal cut. Meatballs are known regionally by numerous name and recipe variants:
The name Bulette / Boulette is common in the northeast of the German-speaking area and comes from the French boulette for “globules”. It is often mistakenly assumed that the name first became common through the Huguenots in Berlin and then transferred from there. In fact, like many other supposedly Huguenot forms, the term only came up during the occupation of Berlin by Napoleon's troops between 1806 and 1813 .
The term brisolette (from the French briser for to break, chop up) was also created during this period. The brisolette differed from the meatball in its slightly smaller, more curved shape, was usually rolled in breadcrumbs and the meat should still be slightly pink on the inside. The brisolette was preferably on the menu of the “fine cuisine” of the 19th and 20th centuries. The name is also used for fish balls.
The originally East Prussian Klops , known since the 18th century , probably goes back to the New Swedish kalops, "fried meat slice", possibly also to the Low German knocking , "knocking" (knocked or beaten meat).
The name Fleischpflanzerl , which is mainly used in old Bavaria , developed from the term Fleischpfannzelte . Tents is an ancient expression for a flat cake, which has also been used in terms such as Lebzelte for gingerbread . Fleischpfannzelte therefore referred to a flat meat cake from the pan. It was mainly prepared from leftover meat. In Baden-Württemberg , Bavarian Swabia and Franconia , the name Fleischküchle or Fleischküchla is common. However, in Bavarian Swabia this expression is increasingly being replaced by the Bavarian dialect.
In southern and western Thuringia you will find the name Hackhuller, Gehackteshuller or just Huller . Hullern is the term for everything “that turns”. So probably because you form a Hackhuller with a rolling movement in your hands.
In Upper Lusatia , in the east of Saxony , the meatballs are also called Gewiegtebrutl or Gewiegtebrotl , from “Gewiegtes”, a local term for minced meat. It comes from cradles - meat chopped with a chopping knife and “Brutl / Brotl” (dialectal diminutive of bread).
In Swiss German one knows the term Fleischtätschli or meatballs (minced meat "getätscht" knocked within the meaning of is).
Slightly larger, elongated meatballs made from beef are called German beef steak or minced steak . German beef steak must contain at least 80 percent meat in the seasoned raw mixture.
Occasionally, small meatballs are meatballs which are sold on the basis of meat can be produced. Some of them are also braised with sauce.
In Austria they are called meat labels in particular and in Bohemia they are called carbon needles .
Similar dishes
fish
Fish cakes or fish stalls are made from minced fish meat according to a similar recipe .
flesh
In the east of Austria, especially in Vienna, they are called minced patties . In the Netherlands, the Frikkadelle part of the typical kitchen, but today especially the snack variant is Frikandel known.
Depending on the region, quark (with eggs) or oat flakes soaked in water are used as a binding compound instead of soaked rolls or breadcrumbs .
Web links
- fried meatball. In: uni-augsburg.de, accessed on February 19, 2020 (various names and their spatial distribution)
Individual evidence
- ↑ Petra Foede: How Bismarck got hold of the herring. Culinary legends. Kein & Aber, Zurich 2009, ISBN 978-3-0369-5268-0 .
- ↑ fried meatball. In: uni-augsburg.de, accessed on February 19, 2020 (various names and their spatial distribution).
- ^ Friedrich Kluge , Alfred Götze : Etymological dictionary of the German language . 20th edition. Edited by Walther Mitzka . De Gruyter, Berlin / New York 1967; Reprint (“21st, unchanged edition”) ibid 1975, ISBN 3-11-005709-3 , p. 219.
- ↑ Wolfgang Pfeifer: Etymological Dictionary of German . 7th edition. Munich 2004, p. 376 f .
- ↑ Boulette. In: Duden , accessed on February 19, 2020.
- ↑ Wolfgang Pfeifer: Etymological Dictionary of German . 5th edition. Munich 2000, p. 182 f .
- ^ Richard Pekrun: The German word. Keyser's reference works, Keyser 1967, p. 294.
- ^ Waldemar Ternes: Food Lexicon. 4., extensively revised. Edition. Behrs Verlag, Hamburg 2005, ISBN 3-89947-165-2 , p. 564.
- ↑ Wolfgang Pfeifer: Etymological Dictionary of German . 5th edition. Munich 2000, p. 673 .
- ↑ klops , m . In: Jacob Grimm , Wilhelm Grimm (Hrsg.): German dictionary . tape 11 : K - (V). S. Hirzel, Leipzig 1873 ( woerterbuchnetz.de ).
- ↑ Manfred Renn: Dialect Consciousness - The Difficult State of Swabian-Alemannic in Bavaria. In: uni-augsburg.de. Retrieved February 23, 2010 .
- ^ Waldemar Ternes: Food Lexicon. 4., extensively revised. Edition. Behrs Verlag, Hamburg 2005, ISBN 3-89947-165-2 , p. 181 f.