Best 2 Fleish Kuechle Recipes

**Fleischkuechle: A Culinary Journey into German Meatloaf Delights**

Embark on a culinary adventure to the heart of German cuisine with Fleischkuechle, a savory and versatile meatloaf dish that promises a symphony of flavors. This beloved dish, also known as German meatloaf, is a staple in many German households, enjoyed for its hearty texture, rich taste, and endless variations. From the classic Fleischkuechle recipe to its modern interpretations, this article presents a diverse collection of recipes that cater to every palate and preference. Explore the traditional recipe that captures the essence of Fleischkuechle, featuring a combination of ground beef, pork, and veal, seasoned with a blend of aromatic herbs and spices. Discover variations that incorporate unique ingredients, such as bacon, mushrooms, and cheese, adding layers of flavor and texture to the dish. Vegetarian and vegan alternatives are also presented, ensuring that everyone can savor the deliciousness of Fleischkuechle, regardless of dietary restrictions. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide provides step-by-step instructions, helpful tips, and insightful cooking advice to ensure your Fleischkuechle turns out perfectly every time. So, prepare to tantalize your taste buds and indulge in the culinary wonders of German meatloaf with our curated selection of Fleischkuechle recipes.

Let's cook with our recipes!

FLEISH KUECHLE

Fleish Kuechle image

When we put these on the menu at the restaurant, very few people knew what they were. A German favorite, we soon had people ordering these by the dozens at a time!

Provided by Tim Hankel

Categories Other Main Dishes

Time 45m

Number Of Ingredients 12

Ingredients

PASTRY:
4 c flour
1 tsp salt
1 Tbsp salad oil
1 1/2 - 2 c milk, to make soft dough
FILLING INGREDIENTS
2 lb ground beef
1 lb groung pork
1 c finely chopped onion
1 c water
1 Tbsp tender quick (a brand of meat tenderizer)
salt and pepper to taste

Steps:

1. Mix pastry ingredients to make a soft dough. Divide into 8 to 10 even portions.
2. Mix filling ingredients together. Important to not overwork the filling as this will result in a tough filling mixture.
3. Roll dough into 6 or 8 inch circles. Spread meat onto half. Fold over and press sides or roll saucer over edges to seal. Fry in deep fat until golden brown; not too quickly because meat must get done or you can fry them and put in 250 degree oven for 20 minutes to finish cooking the meat. ** Using the Tender Quick (meat tenderizer) may result in the meat taking on a lighter pink color. Do not be alarmed, by this. By using pork and beef, it is essential that one uses the Tender Quick to keep the meat filling light.)
4. At the restaurant, and in many restaurants throughout North Dakota, where you may find this as a staple menu item, they are most often served with catsup and a side of coleslaw! Enjoy!

GERMAN MEATBALLS (FLEISCHKUECHLE)

German Meatballs (Fleischkuechle) image

The German Meatball is not actually a ball - it looks more like a disk. It is one of my favorite childhood foods and I keep on making these for private dinners, big brunches, a party gift, picnicks,... you get the idea: easy to prepare, store, and take around, hot or cold, goes with almost anything. A taste of Germany - enjoy!

Provided by SplitPea

Categories Meat

Time 35m

Yield 10-12 meatballs, 4 serving(s)

Number Of Ingredients 10

Ingredients

500 g minced beef (better even, half beef, half pork)
1 old rolls or 1 dry white bread
milk
1 onion
1 carrot
1 teaspoon mustard
2 -3 eggs
salt
fresh ground black pepper
other spices

Steps:

Start by soaking the dry bread with some lukewarm milk (takes around 20 min). When done, quench the milk out of the bread.
Meanwhile, finely chop onions and sauté with some oil or butter in a pan until they are transparent. Shred the carrot and sauté with the onions until soft. Let cool.
Add all ingredients into a bowl and mix thoroughly with your hands.
Add spices to taste. Remember: add a little more salt than you think you should. The frying will take off some salt, so it prevents the meatballs from tasting boring.
Now heat margarine or butter in a non-stick pan, form disks from the meat dough (approx 10 cm diameter, 2-3 cm high) and fry thoroughly from both sides.
Serving suggestion: with mashed potatoes and baby carrots with peas.

Nutrition Facts : Calories 365.9, Fat 21.9, SaturatedFat 8.2, Cholesterol 190.8, Sodium 220.4, Carbohydrate 12, Fiber 1.2, Sugar 2.4, Protein 28.2

Tips:

Use cold butter: This will help keep the dough flaky.
Work the dough quickly: Overworking the dough will make it tough.
Chill the dough before rolling it out: This will make it easier to work with and will prevent it from sticking to the counter.
Use a sharp knife to cut the dough: This will help prevent the edges from tearing.
Fry the dough in hot oil: This will help it cook evenly and quickly.

Conclusion:

Fleischkuechle is a delicious and easy-to-make dish. It is perfect for a quick and easy meal, or as a snack. The combination of the crispy dough and the savory filling is sure to please everyone. With just a few simple ingredients, you can make this classic dish in no time.

So next time you are looking for a quick and easy meal, give fleischkuechle a try. You won't be disappointed.