Breaded Meatballs
Pane-Bistecca
Breaded meatballs, wonderfully crispy on the outside, soft and juicy on the inside, served just the way we like them, with mashed potatoes and a creamy sauce! What could be better?
Chügeli, Buletten, Fleisch Bällchen, Meatballs, Albondigas, Frikadellen, Hackplätzchen and whatever they’re called around the world, they’re simply delicious! I make them often because we love them and they can be enriched or filled with many different ingredients. They go well with everything: mashed potatoes, rice, pasta, vegetables, cream sauce, mushroom sauce, or tomato sauce. They’re so versatile!
My Chügeli, as we call them in Swiss German, are extremely crispy and addictive! I traditionally serve them with mashed potatoes and a cream gravy.
Chügeli, Buletten, Fleisch Bällchen, Meatballs, Albondigas, Frikadellen, Hackplätzchen and whatever they’re called around the world, they’re simply delicious! I make them often because we love them and they can be enriched or filled with many different ingredients. They go well with everything: mashed potatoes, rice, pasta, vegetables, cream sauce, mushroom sauce, or tomato sauce. They’re so versatile!
My Chügeli, as we call them in Swiss German, are extremely crispy and addictive! I traditionally serve them with mashed potatoes and a cream gravy.
Ingredients
For the Chügeli
800 g ground Beef
200 g Veal Sausage Meat
1 stale bread roll, torn into pieces and soaked in a little milk
50 g grated Parmesan
2 Garlic cloves, chopped
1 small Onion, chopped
1 Bunch Parsley, chopped
Salt and Pepper
Paprika
Chili
Rosemary
2 Eggs
Breadcrumbs
3 tbsp Olive Oil
1 Garlic cloves, chopped
20 g Butter
1 tbsp chopped Parsley
100 ml White Wine
100 ml Craem
Salt and Pepper
Paprika
1 heaped tsp Gravy Powder
Chili
Sauce
Instructions
1
Step 1
Mix the ground beef with the sausage meat, spices (season generously!), eggs, squeezed, soaked bread roll pieces, garlic and onion, Parmesan cheese, and chopped parsley. Put on disposable gloves if you like, and knead everything well. Kneading makes the mixture much more compact!
2
Step 2
Form about 20 balls from the mixture. To make them easier to work with, the balls can now be chilled for 1 hour in the refrigerator (or until evening) or for 30 minutes in the freezer.
3
Step 3
Heat the oil in a large pan and fry the balls thoroughly on all sides over medium heat.
4
Step 4
For the sauce melt the butter in a small saucepan. Cook the chopped garlic clove in it until soft. Deglaze with the white wine and add the spices and gravy powder. Then stir in the cream and simmer briefly.
Notes
For the sauce Serve the Chügeli hot with mashed potatoes and the sauce. I promise you, it’s addictive! Here are more Chügeli Recipes.
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