Fleischbällchen mit Gurkensalat is a delightful dish that brings together the rich flavors of seasoned meatballs and the refreshing crunch of cucumber salad. As I prepare this recipe, I can’t help but think about the cultural significance it holds in many German households, where it is often served as a comforting meal that evokes memories of family gatherings and festive occasions. The combination of juicy, tender meatballs paired with a tangy, cool cucumber salad creates a perfect balance of taste and texture that keeps everyone coming back for more.
People love Fleischbällchen mit Gurkensalat not only for its delicious flavor but also for its convenience. It’s a dish that can be whipped up quickly, making it ideal for busy weeknights or casual get-togethers with friends. The hearty meatballs are satisfying, while the cucumber salad adds a refreshing contrast, making it a well-rounded meal that pleases the palate. Join me as we dive into this delightful recipe that is sure to become a favorite in your kitchen!
Ingredients:
- For the Fleischbällchen (Meatballs):
- 500g ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 100g breadcrumbs
- 50ml milk
- 1 teaspoon dried oregano
- 1 teaspoon paprika powder
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
- For the Gurkensalat (Cucumber Salad):
- 2 large cucumbers
- 1 teaspoon salt
- 200g plain yogurt
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon sugar
- Freshly ground black pepper to taste
Preparing the Fleischbällchen
Let’s start with the meatballs, as they need to be cooked and then allowed to rest for a few minutes before serving. Here’s how I do it:
- In a large mixing bowl, combine the ground beef, finely chopped onion, and minced garlic. I like to use my hands for this part; it’s the best way to ensure everything is mixed well.
- Add the egg, breadcrumbs, and milk to the mixture. The milk helps keep the meatballs moist, so don’t skip this step!
- Sprinkle in the dried oregano, paprika powder, salt, and pepper. Mix everything together until well combined. I usually mix until I can’t see any more breadcrumbs or egg; it should be a uniform mixture.
- Once the mixture is ready, I like to let it rest for about 10 minutes. This allows the flavors to meld together and makes it easier to shape the meatballs.
- After resting, wet your hands slightly to prevent sticking, and shape the mixture into small balls, about the size of a golf ball. You should get around 12-15 meatballs, depending on the size you prefer.
Cooking the Fleischbällchen
Now that the meatballs are shaped, it’s time to cook them. Here’s how I do it:
- Heat the olive oil in a large skillet over medium heat. I usually let the oil heat for a minute or two until it’s shimmering.
- Carefully place the meatballs in the skillet, making sure not to overcrowd them. I usually cook them in batches if my skillet isn’t large enough.
- Cook the meatballs for about 5-7 minutes on each side, or until they are browned and cooked through. I like to turn them gently with tongs to ensure they get an even color all around.
- Once cooked, transfer the meatballs to a plate lined with paper towels to absorb any excess oil. Let them rest for a few minutes while you prepare the salad.
Preparing the Gurkensalat
While the meatballs are resting, let’s whip up a refreshing cucumber salad. It’s super easy and complements the meatballs perfectly!
- Start by washing the cucumbers thoroughly. I prefer to peel them, but you can leave the skin on if you like a bit of crunch.
- Slice the cucumbers thinly. I usually use a mandoline for even slices, but a sharp knife works just as well.
- Place the sliced cucumbers in a colander and sprinkle with salt. This step helps draw out excess moisture from the cucumbers, making the salad crispier. Let them sit for about 10-15 minutes.
- After the cucumbers have released some water, rinse them under cold water to remove excess salt. Pat them dry with a clean kitchen towel.
- In a mixing bowl, combine the plain yogurt, white wine vinegar, chopped dill, sugar, and freshly ground black pepper. Mix well until smooth.
- Add the cucumbers to the yogurt mixture and toss gently to coat. I like to
Conclusion:
In summary, this recipe for Fleischbällchen mit Gurkensalat is an absolute must-try for anyone looking to elevate their culinary repertoire. The juicy, flavorful meatballs paired with the refreshing crunch of the cucumber salad create a delightful balance that is sure to impress your family and friends. Not only is this dish a feast for the taste buds, but it also offers a wonderful opportunity to explore the vibrant flavors of German cuisine.
For serving suggestions, consider pairing these delicious meatballs with a side of creamy mashed potatoes or a warm crusty bread to soak up the savory juices. If you’re feeling adventurous, you can also experiment with variations by adding different herbs and spices to the meatball mixture or trying out a yogurt-based dressing for the salad. The possibilities are endless!
I wholeheartedly encourage you to give this recipe a try. I promise you won’t be disappointed! Once you’ve made your own Fleischbällchen mit Gurkensalat, I would love to hear about your experience. Share your thoughts, any tweaks you made, or even a photo of your creation. Let’s celebrate the joy of cooking together!
Fleischbällchen mit Gurkensalat: Ein einfaches Rezept für ein köstliches Gericht
Savor the delicious pairing of juicy Fleischbällchen (meatballs) and refreshing Gurkensalat (cucumber salad). This dish is ideal for a cozy dinner or casual gathering, offering a delightful mix of rich flavors and a crisp, tangy side.
Ingredients
- 500g ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 100g breadcrumbs
- 50ml milk
- 1 teaspoon dried oregano
- 1 teaspoon paprika powder
- Salt and pepper to taste
- 2 tablespoons olive oil (for frying)
- 2 large cucumbers
- 1 teaspoon salt
- 200g plain yogurt
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon sugar
- Freshly ground black pepper to taste
Instructions
- In a large mixing bowl, combine the ground beef, finely chopped onion, and minced garlic. Use your hands to mix well.
- Add the egg, breadcrumbs, and milk to the mixture. Mix until uniform.
- Sprinkle in the dried oregano, paprika powder, salt, and pepper. Combine thoroughly.
- Let the mixture rest for about 10 minutes to meld flavors and make shaping easier.
- Wet your hands slightly and shape the mixture into small balls, about the size of a golf ball (12-15 meatballs).
- Heat olive oil in a large skillet over medium heat until shimmering.
- Carefully place the meatballs in the skillet, avoiding overcrowding. Cook in batches if necessary.
- Cook for about 5-7 minutes on each side until browned and cooked through. Turn gently with tongs for even cooking.
- Transfer cooked meatballs to a plate lined with paper towels to absorb excess oil. Let rest while preparing the salad.
- Wash the cucumbers thoroughly. Peel if desired, or leave the skin on for crunch.
- Slice the cucumbers thinly using a mandoline or sharp knife.
- Place sliced cucumbers in a colander, sprinkle with salt, and let sit for 10-15 minutes to draw out moisture.
- Rinse cucumbers under cold water to remove excess salt and pat dry with a kitchen towel.
- In a mixing bowl, combine plain yogurt, white wine vinegar, chopped dill, sugar, and black pepper. Mix until smooth.
- Add the cucumbers to the yogurt mixture and toss gently to coat.
Notes
- For added flavor, consider incorporating grated lemon zest into the yogurt dressing.
- These meatballs can be served with a side of pasta or bread for a heartier meal.
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