Hausgemachte Rinderfrikadellen, Homemade Beef Meatballs, a German-inspired American take on Hausgemachte Kälberne Fleischpflanzerl
YumInstructions
Combine romaine, parsley, and red onion. Add dressing made from olive oil and balsamic vinegar. Top with sea salt and/or black pepper, as desired. Set aside.Combine ground beef, onion, garlic, and mustard powder. Take whisked egg and slowly add enough to the mixture to combine the ingredients, without it becoming too runny to form meatballs. Form meatballs to desired size and shape. With sea salt and black pepper, throughly season the first side of the meatballs that will be cooked.
Heat a cast iron skillet to medium-high heat and add olive oil. Place each meatball into the pan, seasoning side down. Cook for a few minutes, until meat is cooked about half way through. While this is cooking, season the exposed, uncooked top of the meat with the sea salt and black pepper, as you did previously.
Flip the meatballs over and cook for one minute. Then place sliced cheese on top of each and cover with a lid. After the cheese has fully melted and the meat is cooked through, remove the meatballs from the pan.
Ingredients
- Romaine lettuce, sliced
- Parsley, roughly chopped
- 01 small red onion, sliced
- Olive oil
- Balsamic vinegar
- 01 lb beef, ground
- 00.5 yellow onion, minced
- 03 cloves garlic, minced
- 01 – 02 t mustard powder
- Sea salt
- Black pepper, freshly ground
- 01 egg
- Cheddar
Notes
16 March 2021—Tonight's creation. A German-inspired American dish. I recently learned that a Bavarian weekend dish that I have loved, Hausgemachte Kälberne Fleischpflanzerl, translates as homemade calf meatballs. Since I choose not to eat veal, I decided to recreate the meal. And it's been a while since I had a decent hamburger.
