German Boulette Food

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GERMAN MEATBALLS



German Meatballs image

This is one of our favorite main dishes. Because we raise our own pork and beef, the meat we use is always freshly ground. For variety, these meatballs can be cooked with a sweet cream gravy or steamed with tomatoes. But we prefer them with homemade sauerkraut. -Iona Redemer, Calumet, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 14

1 pound ground beef
1/2 pound ground pork
1/2 cup finely chopped onion
3/4 cup fine dry bread crumbs
1 tablespoon snipped fresh parsley
1-1/2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon Worcestershire sauce
1 large egg, beaten
1/2 cup 2% milk
2 to 3 tablespoons vegetable oil
1 can (27 ounces) sauerkraut, undrained
1/3 to 1/2 cup water, optional
Additional snipped parsley

Steps:

  • In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer for 15-20 minutes or until meatballs are cooked through, adding water if necessary. Sprinkle with parsley. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

Nutrition Facts : Calories 376 calories, Fat 22g fat (7g saturated fat), Cholesterol 114mg cholesterol, Sodium 1636mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.

PORK BOULETTES



Pork Boulettes image

Provided by Emeril Lagasse

Categories     appetizer

Time 22m

Yield about 2 dozen

Number Of Ingredients 27

1/2 pound ground pork
4 tablespoons butter
3 tablespoons plus 3/4 cup flour
1/2 cup chopped onions
1/4 cup chopped bell peppers
2 tablespoons minced garlic
1 1/2 cups water
Salt and cayenne
1/2 cup chopped green onions
Hot pepper sauce, to taste
2 cups fine bread crumbs
Essence
1 egg, beaten
1/4 cup vegetable oil
1 cup Creole Mustard Aioli
1/4 cup grated Parmesan cheese
2 cups cooked medium-grain rice
2 tablespoons finely chopped parsley
1 tablespoon brunoise red pepper
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • In a saute pan, brown the pork for about 3 to 4 minutes. Remove from the pan and drain on a paper-lined plate. In a large saute pan, melt the butter. Add 3 tablespoons of flour, stirring constantly for a brown roux. Add the onions, peppers and garlic and continue to saute for 3 to 4 minutes, or until the vegetables wilt. Add the pork and saute for 3 minutes. Stir in the water. Season the mixture with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for 45 minutes. Stir in the rice and green onions, hot pepper sauce, and 1/2 cup of the bread crumbs. Remove from the heat and cool for 20 minutes. Season the flour and remaining bread crumbs with Essence, separately. In a small mixing bowl, whisk the egg and milk together. Season the mixture with Essence. Shape the pork/rice mixture into balls the size of walnuts. Dredge the balls in the flour. Dip each ball in the egg wash, letting any excess drip off. Dredge the balls in the bread crumbs. Fry the roulettes a couple at a time until golden brown, about 2 to 3 minutes. Remove the boulettes from the fryer and drain on a paper-lined plate. Season with Essence. Spoon the Aioli in the center of the plate and around the rim. Mound the boulettes in the center of the sauce. Garnish with
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

BOULETTES



Boulettes image

AKA meatballs in white sauce. This is an old recipe, a variation of which was made in most Canadian homes. Every housewife had her own particular way of preparing this recipe. It was a dish that pleased the family and one that is recalled with fondness. Posted for Zaar World Tour II.

Provided by Elmotoo

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb lean ground beef
1/2 teaspoon ground cloves
salt & pepper
1 medium onion, grated
2 teaspoons poultry seasoning
1/4 cup flour, approximately

Steps:

  • Mix meat and seasonings. Shape into 1 inch meatballs.
  • Put enough water in saucepan that the meatballs will be covered. Bring to a boil.
  • Add 1 meatball at a time so water does not stop boiling.
  • Cook until liquid is reduced to about 1c - about 30 minutes.
  • Whisk in flour to thicken and reseason to taste. Should you overthicken, just add more water to desired consistency.
  • Serve over rice or noodles or by itself.

Nutrition Facts : Calories 242.2, Fat 11.6, SaturatedFat 4.7, Cholesterol 73.7, Sodium 77, Carbohydrate 9.2, Fiber 0.9, Sugar 1.2, Protein 23.9

NORTH AFRICAN MEATBALLS (BOULETTES)



North African Meatballs (Boulettes) image

In France, meatballs are called boulettes (sounds better than meatballs), and by far the favorite versions are the spice-scented North African type. Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served as an appetizer or a side, or in a fragrant main-course tagine with couscous. In Morocco, Tunisia and Algeria, former French colonies, that's what they're called, too, at least on tourist menus; they also go by numerous other names in local languages. Jewish communities in those countries traditionally serve boulettes on Friday night for the Sabbath meal. Assorted sweet spices, along with chopped cilantro and parsley, are added to minced lamb or goat, then formed into delicate little balls. Simmered in a saffron-scented broth, they are usually accompanied by stewed seasonal vegetables.

Provided by JackieOhNo

Categories     Lamb/Sheep

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 33

2 tablespoons olive oil
1 1/2 cups finely diced onions
3 garlic cloves, minced
2 tablespoons tomato paste
1 inch piece cinnamon stick
1 large pinch saffron, crumbled
salt and pepper
3 cups vegetable broth or 3 cups water
1 1/2 cups cubed day-old firm white bread
1 cup milk
1 lb ground beef or 1 lb ground lamb
1 large egg, beaten
1 teaspoon salt
1/4 teaspoon black pepper
4 garlic cloves, minced
1/8 teaspoon grated nutmeg
1 teaspoon ground ginger
1 teaspoon turmeric
2 teaspoons paprika
1/4 teaspoon cayenne
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander
1/2 teaspoon ground cumin
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
3 tablespoons finely chopped scallions
all-purpose flour, for dusting
olive oil or vegetable oil
1 cup giant couscous or 1 cup medium couscous
2 tablespoons butter
1/2 cup golden raisin, soaked in hot water to soften, then drained
salt
1/4 teaspoon ground cinnamon

Steps:

  • Make the sauce: Heat oil over medium-high heat in a wide, heavy bottomed saucepan. Add onion and cook without browning until softened, about 5 minutes. Add garlic, tomato paste, cinnamon and saffron, and stir well to incorporate. Season generously with salt and pepper, and allow to sizzle for 1 minute more. Add broth and simmer gently for 5 minutes. May be made several hours in advance, up to a day.
  • Make the meatballs: Put bread cubes and milk in a small bowl. Leave bread to soak until softened, about 5 minutes, then squeeze dry.
  • In a mixing bowl, put squeezed-out bread, ground meat and egg. Add salt, pepper, garlic, nutmeg, ginger, turmeric, paprika, cayenne, cloves, coriander and cumin. Mix well with hands to distribute seasoning. Add 2 tablespoons each of parsley, cilantro and scallion, and knead for a minute. May be prepared several hours in advance, up to a day.
  • With hands, roll mixture into small round balls about the size of a quarter. Dust balls lightly with flour. Heat a few tablespoons of oil, or a quarter-inch depth, over medium-high heat and fry meatballs until barely browned, about 2 minutes per side. Drain and blot on paper towel. Simmer meatballs in saffron-tomato sauce, covered, over medium heat for about 20 minutes, until tender. Meanwhile, make the couscous, if desired: Cook according to package directions, fluff gently and stir in butter and raisins. Season with salt and cinnamon, and toss well.
  • Garnish meatballs with remaining parsley, cilantro and scallion. Serve with couscous and roasted tomatoes if desired.

Nutrition Facts : Calories 753.8, Fat 35.4, SaturatedFat 13.6, Cholesterol 147.4, Sodium 1478.8, Carbohydrate 71.3, Fiber 5.9, Sugar 15.9, Protein 37.7

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