Fleischkuechle Recipe North Dakota Food

FLEISCHKUECHLE (FLESH-KEEK-LUH)

Fleischkuechle (Flesh-Keek-Luh) image

Deep fried dumplings with seasoned ground beef. This is a favorite in Germany. Our family is German and my grandfather taught me how to me it! Recipe sounds odd. Take a chance. I guarantee your family will love it!

Provided by LYSS17

Categories Main Dish Recipes Dumpling Recipes

Time 40m

Yield 10

Number Of Ingredients 9

Ingredients

6 cups all-purpose flour
2 teaspoons salt
3 eggs
2 cups milk
8 ounces extra lean ground beef
1 small onion, diced
1 teaspoon salt
1 teaspoon ground black pepper
1 quart oil for deep frying

Steps:

In a medium bowl, mix together the ground beef, onion, salt and pepper until well blended. Set aside.
In a large bowl, stir together the flour and salt. Pour in the eggs and milk, and stir until well blended using a sturdy spoon. Form the dough into 2 inch balls, and roll out into circles 1/4 inch thick on a floured surface.
Form the beef into golf ball sized balls, and place each one onto one half of a dough circle. Fold the other halves of the circles over to enclose the dough. Seal the edges using a saucer or pressing with your fingers.
Heat the oil in a deep fryer to 365 degrees F (185 degrees C), or over medium-high heat in a large deep skillet. Fry the Keuchle until golden brown, turning once. It should take about 10 minutes total for each batch.

Nutrition Facts : Calories 1131.4 calories, Carbohydrate 60.5 g, Cholesterol 73.8 mg, Fat 92.3 g, Fiber 2.2 g, Protein 16.2 g, SaturatedFat 13.1 g, Sodium 755.4 mg, Sugar 2.9 g

GERMAN MEATBALLS (FLEISCHKUECHLE)

German Meatballs (Fleischkuechle) image

The German Meatball is not actually a ball - it looks more like a disk. It is one of my favorite childhood foods and I keep on making these for private dinners, big brunches, a party gift, picnicks,... you get the idea: easy to prepare, store, and take around, hot or cold, goes with almost anything. A taste of Germany - enjoy!

Provided by SplitPea

Categories Meat

Time 35m

Yield 10-12 meatballs, 4 serving(s)

Number Of Ingredients 10

Ingredients

500 g minced beef (better even, half beef, half pork)
1 old rolls or 1 dry white bread
milk
1 onion
1 carrot
1 teaspoon mustard
2 -3 eggs
salt
fresh ground black pepper
other spices

Steps:

Start by soaking the dry bread with some lukewarm milk (takes around 20 min). When done, quench the milk out of the bread.
Meanwhile, finely chop onions and sauté with some oil or butter in a pan until they are transparent. Shred the carrot and sauté with the onions until soft. Let cool.
Add all ingredients into a bowl and mix thoroughly with your hands.
Add spices to taste. Remember: add a little more salt than you think you should. The frying will take off some salt, so it prevents the meatballs from tasting boring.
Now heat margarine or butter in a non-stick pan, form disks from the meat dough (approx 10 cm diameter, 2-3 cm high) and fry thoroughly from both sides.
Serving suggestion: with mashed potatoes and baby carrots with peas.

Nutrition Facts : Calories 365.9, Fat 21.9, SaturatedFat 8.2, Cholesterol 190.8, Sodium 220.4, Carbohydrate 12, Fiber 1.2, Sugar 2.4, Protein 28.2

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