Berliner Buletten

Today we’re cooking flattened meatballs, a traditional German snack. Like a lot of German dishes, different names are used throughout the country. In the north, the Heimat of my favorite pilsner (Flensburger), these meatballs are called Frikadellen. In Berlin, we call them Buletten.Round or flat, cold or warm: good meatballs with some really hot mustard and fine gherkins go very well with a glass of beer. We often have it with a German potato salad, Kartoffelsalat, a recipe we’ll get up on the blog another time. Additional benefit of these Buletten: flattened meatballs are ready much quicker than round ones.

Snack, makes 12
Action Time: 30 minutes

2-3 slices of bread (5 oz/150 g)
9 oz/250 g ground beef
9 oz/250 g ground pork
1 egg
½ onion, chopped
a handful of flat leaf parsley, lovage or tarragon, chopped, plus extra
1 tbsp hot (Dijon) mustard
butter or oil for cooking

Extra: food processor

1. Tear the slices of bread into pieces, place in a food processor and process until it has the consistency of breadcrumbs.

2. Put the breadcrumbs with the minced meat, egg, onion, herbs, and mustard in a big bowl. Season with salt and pepper, and knead well with your hands. Form 12 equally large balls.

3. Heat the butter or oil in a large skillet. Place the balls in the pan, flatten them carefully with a spoon or spatula and bake the Buletten for 15 minutes or until done. Remove from the skillet, leave to cool for a few minutes. Garnish with some remaining herbs and serve with mustard, gherkins, and a nice beer. You can also eat them cold the next day.

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