Combine all the ingredients in a bowl, mix thoroughly, transfer to a small bowl, refrigerate for an hour. Divide into 50 g balls.
400 ml water, hot
150 g blue cheese
125 g mushrooms, chopped small
60 ml oil
45 ml cream
1 bunch chives, chopped
Brown meatballs in the oil over a high heat in a deep frying pan. Remove with a slotted spoon, set aside. Fry mushrooms in the same pan, about three minutes. Take pan off the heat, add cream and cheese, melt. Place back on heat, add hot water and simmer for five minutes. Put the meatballs into the liquid, cook for 15 minutes. Remove meatballs with a slotted spoon, keep warm. Boil cooking liquid down to the consistency of sauce. Serve the meatballs with the sauce.
Brought to the former Prussian capital by the Huguenots in 1700, the bulette is established as an institution, and now that we are in Berlin we can debate the peculiarities that make Berliners agree to disagree about ingredients and methods, then we can reflect on the meatball versions across Europe.
500 g beef / pork / veal, minced *1
150 ml milk / water
100 g onion, chopped small
100 g soft white roll or two thick slices of a baguette, soaked whole in milk or water
50 g speck (bacon) *2
30 ml vegetable oil
3 garlic cloves, chopped *3
1 tbsp marjoram, chopped small *4
1 tbsp parsley, chopped small *4
5 g caraway seeds *4
5 g dried green peppercorns, fresh ground
Nutmeg, about 1/6 of nut grated
Salt, large pinch
*1 A two to one ratio of beef to pork is usual but buletten can be made with equal amounts or all of beef, pork or veal.
*2 Small cubes of bacon can be fried in onion until crisp, added cold to the mix.
*3 Garlic can be added fried with the bacon and onions, or added raw.
*4 The herbs are optional. The amount of caraway is a personal decision because of its pungent flavour.
Preheat oven to 175ºC.
Squeeze out the liquid from the buns. Add to the mince with the egg, onion, nutmeg, herbs and seasonings. Combine into palm-sized balls, about 50 grams each, flatten.
Brown in a frying pan over a high heat in oil.
This will take a couple of minutes, turning constantly.
The rival to the Berlin meatball is the Bavarian meatball. Dijon mustard is the principle difference between them. Despite similarities the two recipes have different origins, and are not related to the frikadellen family prevalent throughout northern and western Europe. The same applies to the Danish frikadeller and the frikadellen of Germany. And that story comes in part 3.
300 g beef, minced
200 g pork, minced
100 ml milk / water
100 g onions, chopped small
100 g soft white roll, soaked whole in milk or water
50 g breadcrumbs
30 ml oil
25 g mustard (traditional Dijon made with verjuice or wine is favoured)
15 g butter
10 g salt
1 tbsp parsley, chopped small
1 tbsp marjoram, chopped small
5 g black pepper, fresh ground
Incorporate soaked bread with the egg, onions, parsley, mustard and marjoram. Add mince and seasonings. Mix by hand.
Spread breadcrumbs sprinkled with salt on a large plate. Wet hands and take a palm-sized lump of the mixture, about 50 grams each. Form into a compact ball, roll in breadcrumbs.
Continue until the mixture is used up.
Brown in butter and oil over a medium heat. Cook for 12 minutes, turning constantly.