Hey, hey, hey!
I’m still decomposing decompressing… No, actually I’ve been quite busy. Work is almost full time now (I work in tourism… Summer = busy!!!) and I also have two classes during this summer. So sorry again for the lack of postings (I know, you read that way too often on this blog…).
Also, due to my schedule, Fitness Friday is now Funky Food Friday. I still go to Zumba every Friday, but I figured, there’s no point in blogging about it. However, despite my lack of blog posts lately, I still eat and I thought I would share some funky foods on Fridays, to help inspire you for the weekend (If you’re like me and need the inspiration).
This week: German inspired Meatballs
In Germany, there’s a dish called Fleischpflanzerl, Buletten, or Frikadellen, depending on what region you are in. It is basically a larger version of Swedish meatballs. I grew up eating this dish, which can be served with potatoes or potato salad, mashed potatoes, sometimes there’s sauerkraut, or red cabbage, and it can even be eaten on a bun with mustard and ketchup (popular food cart dish). It’s a pretty typical home-style meal in Germany and I’m sure every family has their own version of it. And yes, Germans like carbs a lot!
Here’s my recipe for German Meatballs with Mushroom Sauce.
- 1 lb extra lean ground beef
- 1 onion, finely chopped
- 1 egg
- 0.5 cup breadcrumbs (mine were whole wheat – it worked fine)
Mix everything together with a large spoon. Thoroughly wash your hands and rinse with cold water. Start forming meat patties with you wet hands, that way the meat won’t stick to your fingers. They should be somewhat flattened. Kind of like a mix between a burger and a round meatball.
Fry 5 minutes on both sides on medium heat (in a little butter, if you like) until brown and crispy! Don’t clean the frying pan yet. You will need it for the sauce.
- 1 box (0.5 lb?) crimini mushrooms, chopped
- 2 cloves of garlic, chopped
- freshly ground black pepper
- 1 dash of balsamic
- 1 dash tamari soy sauce
- 1 Tsp flour
- 0.5 cup milk (I used 1%; feel free to use cream for a thicker/creamier version – mine cooked quite long and got thick without the extra calories added by the cream)
- water to thin out
In the meatball pan, heat up the garlic and add the chopped mushrooms. Add some freshly ground black pepper. Then add the balsamic and soy sauce (this is really high in sodium, therefore I don’t add any extra salt), and stir until combined. Sprinkle the flour over the mushrooms and stir again. Now you can add the milk and let it cook until it thickens.
I had to add water a few times, as I was doing other things, like steaming some broccoli. During this time, I kind of forgot the sauce. So my guess is, that it would be best to make the sauce last, since it is fairly quick to make.
I served my meatballs (2 for me, 3 for the manly man) topped with the mushroom sauce, some mashed potatoes, steamed broccoli and a simple green salad.
I even made enough for leftovers for today’s lunch (no mashed potatoes though).
Well, I hope you enjoyed this post. Any requests for next week’s Funky Food Friday??? Leave a comment and let me know!
Have a great weekend!