Bouletten are a Berlin specialty, often eaten cold with mustard. They can also be served warm with peas or red cabbage, and boiled potatoes for a heartier meal.
Preparation Time: about 1 hour
Portions: 6 – 8
- 2 rolls or slices of bread (stale is fine)
- 1/2 Tbsp butter
- 1 cup warm water
- 1/2 pound chopped beef
- 1/2 pound chopped pork
- 1/2 pound chopped veal
- OR you can use 1 1/2 pounds of meatloaf mix
- 1 small yellow onion
- 1 clove garlic, crushed
- 1 egg
- 1 Tbsp. Freshly chopped parsley
- salt and pepper to taste
- 2 Tbsp. Oil
1. If the bread is still soft, place on a baking sheet, and put in the oven at 350 degrees F until they are dry. Soak in a small bowl of hot water.
2. Melt the butter in a skillet and sauté the onion and the garlic until translucent. Set aside.
3. Put the rolls in a large sieve and squeeze out the excess liquid over the sink. Combine them with the meat, onion, garlic, egg, parsley, salt and pepper in a large bowl. Mix well.
4. Form the meat into 2- to 3-inch balls with your hands lightly moistened with water if necessary. Lightly press on the balls to shape them into patties. Heat the oil in a large nonstick skillet over high heat. Add the patties and cook on one side until nicely browned. Turn and brown on the other side. Reduce the heat to medium and cook until no pink remains. Do not cover, or the meat patties will become soggy.
*These can be made ahead of time, and even frozen and thawed for another meal.