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Where does the meatball come from?
The history of the meatball probably begins in the 17th century at the time of the great Elector Friedrich Wilhelm of Brandenburg. At that time, the Huguenots who fled France had brought the meatballs to Berlin.
They referred to the food in French as "boulette", as it is still called today in Berlin and northeastern Germany, while others claim that the Boulette was brought to the Spree by Napoleon's troops at the beginning of the 19th century Word Meatball also has a French origin and goes back to "Casser", which means "breaking", which corresponds to the minced meat used in making the meatball.
What makes the meatball
Meatballs are balls of minced meat that are eaten fried or grilled. The minced meat used in the preparation usually consists of roughly longed beef and coarsely defatted pork. Meatballs can also be easily prepared from pure beef or pork, lamb or poultry meat. In addition to the classic spices salt and pepper in water or milk soaked bread or white bread added to the basic recipe, which makes the meatball looser. The necessary binding is provided by egg, while chopped onions give the meat a sweet and hearty note.
Modern recipes pep up the classic meatballs with herbs or garlic or fill them with cheese. For example, feta cheese or a cheese that melts in the middle when roasted and then pours onto the plate as a delicious cheese spout is ideal for this.
Frequent side dishes to the meatball
Usually, potatoes are served for the meatball - as a salad, puree or cooked. A suitable accompaniment on the buffet or for a barbecue is also pasta salad. Similar to a burger, the meatball also fits wonderfully into the roll, with mustard or ketchup not to be missed. The classic vegetable side dishes for a meatball are very varied in Germany - from asparagus over green beans to flower or Brussels sprouts.
This is the name of the meatball in the regions of Germany
- Northeastern Germany: Bulette / Boulette
- Bavaria: meat plant
- Baden-Wuerttemberg, Bavarian Swabia and Franconia: Fleischküchle
- South and West Thuringia: Hackhuller, Hacketteshuller or Huller
- Central and eastern Thuringia: minced meatball, Bratklops
- Switzerland: meat diet or hacktätschli
- Austria: Fleischl (o) aberln
- East of Austria, Vienna: Faschierte Laibchen
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