Austrian Meatballs: A Sweet Treat By Another Name

Austrian fried meatballs are called Fleischlaibchen or Fleischlaberl. They are usually made of a mixture of beef and pork with breadcrumbs and sliced onions.

What are Austrian meatballs called?

Austrian fried meatballs are called Fleischlaibchen or Fleischlaberl. Fleischpflanzerl is another term used for meatballs in Austria, and they are considered a close relative of Swedish meatballs.

In Austria, meatballs are typically made from minced loafs of pork and beef. They are often fried and served with potato salad, cucumber, and potato salad.

The name Fleischpflanzerl comes from the medieval term "Pfannzelten," meaning flat cakes were called "tents." This later became "pflanzerl" in the name. "Fleisch, which means meat in German, was added to the term to refer to meatballs.

Austrian meatballs can also be baked, steamed, or braised in sauce. They are a type of meatball that falls under the kofta family, which includes various recipes found across Europe and Asia.

What are the ingredients?

In Austria, sweet fried meatballs are called Fleischlaibchen or Fleischlaberl. While there is no standard recipe, the ingredients typically include a mixture of beef and pork, along with breadcrumbs and sliced onions.

Some recipes suggest adding milk, eggs, parsley, pepper, and salt to the mixture. Others recommend using mustard, paprika, and marjoram for seasoning.

The meatballs are usually served with tomato sauce or a sour cherry sauce.

How are they cooked?

Austrian fried meatballs are called Fleischlaibchen or Fleischlaberl. They are cooked by frying, baking, steaming, or braising in sauce.

Austrian Fleischlaibchen or Fleischlaberl are usually cooked by frying. However, they can also be baked, steamed, or braised in sauce.

When frying Austrian meatballs, it is important to use a large enough pan so that the meatballs are not crowded. This will ensure even cooking and browning. Heat a small amount of oil or butter in the pan over medium heat, and then gently place the meatballs in the pan, being careful not to crowd them. Fry the meatballs in batches if necessary. Fry the meatballs for a few minutes on each side until they are browned and cooked through.

If baking Austrian meatballs, preheat the oven to a moderate temperature, such as 350°F (180°C). Place the meatballs on a baking sheet lined with parchment paper, making sure they are spaced evenly apart. Bake the meatballs for 10-15 minutes, or until they are cooked through.

To steam Austrian meatballs, set up a steamer basket in a pot with a tight-fitting lid. Add enough water to the pot so that it reaches just below the steamer basket. Bring the water to a boil, and then carefully place the meatballs in the steamer basket. Cover the pot and steam the meatballs for 10-15 minutes, or until they are cooked through.

Braising Austrian meatballs in sauce is a great way to add extra flavour. Start by heating a small amount of oil or butter in a saucepan over medium heat. Gently place the meatballs in the pan and brown them on all sides. Once the meatballs are browned, add enough sauce to the pan to cover them. Bring the sauce to a simmer, and then reduce the heat to low. Cover the pan and braise the meatballs in the sauce for 10-15 minutes, or until they are cooked through.

Regardless of the cooking method chosen, it is important to ensure that the Austrian meatballs are cooked through. This can be checked by using a meat thermometer to ensure that the internal temperature of the meatballs reaches 160°F (71°C). Alternatively, a meatball can be cut open to check that it is no longer pink inside.

What are they served with?

In Germany, Austrian meatballs are called Fleischlaibchen or Fleischlaberl. They are usually served with a side of potatoes, bread, mustard, or sauerkraut.

In Bavaria, Austrian meatballs are known as Fleischpflanzerl and are traditionally served with potato salad, parsley potatoes, mashed potatoes, or cucumber and potato salad.

In Belgium, meatballs are often served in tomato sauce or with sour cherry sauce.

In Bosnia and Herzegovina and Serbia, meatballs are typically served with cooked potatoes and salad on the side.

In Bulgaria, meatballs are a very popular dish and are sometimes served with diced onions and soaked bread.

In Croatia, meatballs are served with mashed potatoes or rice, often with a tomato-based sauce.

Danish meatballs are usually served with gravy, cabbage in cream sauce, lingonberry jam, and potatoes.

In Finland, meatballs are traditionally served with gravy, boiled potatoes, lingonberry jam, and sometimes pickled cucumber or pickled beetroot.

In France, meatballs are served plain or with cream sauce.

In Greece, meatballs are usually served with bread, onions, parsley, and mint leaf.

In Hungary, meatballs are eaten with potatoes or főzelék.

In Italy, meatballs are generally eaten either as a main course or in soup.

In the Netherlands, meatballs are often served with boiled potatoes and vegetables.

In Norway, meatballs are often served with brown sauce, cabbage in cream sauce, lingonberry jam, and potatoes.

In Poland, meatballs are usually served cooked with a variety of sauces and with potatoes, rice, or all sorts of kasza.

In Portugal, meatballs are usually served with a spicy tomato sauce and rice or sometimes pasta.

In Romania and Moldova, meatballs are usually deep-fried and are served with mashed potatoes and spices.

In Russia, meatballs can be served with a side of mashed potatoes or noodles, or in a sauce.

In Slovenia, meatballs are typically served with mashed potatoes, with a tomato-based sauce.

In Spain and Hispanic America, meatballs are served as an appetizer or main course, often in a tomato sauce.

In Sweden, meatballs are traditionally served with gravy, boiled or mashed potatoes, lingonberry jam, and sometimes pickled cucumber.

In Turkey, meatballs are usually served with bread or rice.

In Canada's Quebec province, meatballs are served with boiled or mashed potatoes and pickled beets.

In Mexico, meatballs are commonly served with a light broth and vegetables, or with a mild chipotle sauce.

In Puerto Rico, meatballs are usually seasoned with sofrito, olives, capers, cheese, egg, breadcrumbs, parsley, carrots, mint, adobo, sazon, almonds, and coffee. They are typically eaten in a sandwich with melted cheese on top or stewed in tomato sauce, or with rice, in a dinner called Arroz con albondigas (rice with meatballs).

Are there any variations?

Austrian sweet meatballs, also known as Fleischlaibchen or Fleischlaberl, have several variations.

In Belgium, meatballs are called ballekes or buletten and are usually made from a mixture of beef and pork with breadcrumbs and sliced onions. Many other variations exist, including different kinds of meat and chopped vegetables. They are often served in tomato sauce or with sour cherry sauce.

In Bosnia and Herzegovina and Serbia, meatballs are typically made from ground beef or ground lamb and are called ćufte. They are usually served with cooked potatoes and salad on the side.

In Bulgaria, meatballs are called kyufte and are typically made from ground beef or pork, or a mix of the two. They can be shallow-fried or grilled and often contain diced onions and soaked bread.

In Croatia, meatballs are called polpete in the Dalmatian region or faširani šnicli (faširanci) or ćufte in the continental part. They are typically made with ground beef or a mixture of pork and beef and served with mashed potatoes or rice, often with tomato-based sauce.

In Germany, meatballs are mostly known as Frikadelle, Fleischküchle, Fleischpflanzerl, Bulette, or Klopse. Königsberger Klopse, a very famous variant, contain anchovy or salted herring and are eaten with caper sauce.

In Greece, fried meatballs are called keftédes and usually include bread, onions, parsley, and mint leaf in the mix. Stewed meatballs, called yuvarlákia, usually include small quantities of rice.

In Hungary, meatballs are called vagdalt, fasírt, or fasírozott. They are a mixture of minced pork, minced onions, garlic, paprika, salt, and breadcrumbs, deep-fried in oil or pork fat and eaten with potatoes or főzelék.

In Italy, meatballs are called polpette and are generally eaten either as a main course or in soup. The main ingredients are beef and/or pork and sometimes poultry or sausage, salt, black pepper, chopped garlic, olive oil, Romano cheese, eggs, breadcrumbs, and parsley.

In the Netherlands, meatballs are called gehaktbal and are often served with boiled potatoes and vegetables. They are usually made out of mixed beef and pork minced meat, eggs, onion, and breadcrumbs.

In Norway, meatballs are called kjøttkaker (lit. "meatcakes") and are often served with brown sauce, kålstuing (cabbage in cream sauce), tyttebærsyltetøy (lingonberry jam), and potatoes.

In Poland, meatballs are called pulpety or klopsy and are usually served cooked with a variety of sauces, such as tomato or a kind of gravy, with potatoes, rice, or all sorts of kasza. They are usually made from seasoned ground meat with onion and mixed with eggs and either breadcrumbs or wheat rolls soaked in milk or water.

In Portugal, meatballs are called almôndegas and are usually served with a spicy tomato sauce and rice or sometimes pasta.

In Romania and Moldova, there are two types of meatballs: chiftele, which are usually deep-fried and made with pork or poultry, moistened mashed potatoes, and spices; and pârjoale, which are flat and round and contain more meat.

In Russia, meatballs are called kotlety when fried and tefteli when in ball form. They can be made with chicken, pork, beef, or fish. Tefteli have rice, potatoes, and other vegetables mixed in as well. Kotlety are only made with meat and spices (sometimes bread is added). They can be served with a side of mashed potatoes or noodles, or in a sauce.

In Slovenia, meatballs are called polpeti and are typically made with ground beef or a mixture of pork and beef, served with mashed potatoes and tomato-based sauce.

In Spain and Hispanic America, meatballs are called albóndigas and are derived from Arabic influence. They can be served as an appetizer or main course, often in a tomato sauce. In Mexico, they are commonly served with a light broth and vegetables, or with a mild chipotle sauce.

In Sweden, meatballs are considered a national dish and are called köttbullar (literally, "meat buns"). They are usually made with a mix of ground beef and ground pork, or just ground beef, mixed with beaten eggs, breadcrumbs soaked in milk, and grated raw onions or finely chopped and fried onions.

In Turkey, meatballs are called köfte and are extremely popular, with many different versions and shapes. Meatballs in Turkey are usually made with ground lamb or a mix of ground beef and lamb.

In Ukraine, they are called kotleta when fried and frykadelka when boiled in soup.

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