M-Classic Fleischvögel

These are not "real" meatballs 😠 🤯 What my grandma used to make were "real" beef roulades 😋 😊 It's a shame that you don't have them "Why not" 😒 😞 Beat the meat "big" then spread mustard on top, add a slice of bacon, plus onion and 1 whole gherkin or gherkin, wrap well and pin in place with roulade needles or clips. If you don't have anything in the house, you can also use twine and wrap them with it. Heat the oil in a roasting pan, fry the roulades well on all sides, as my grandmother couldn't afford wine, she deglazed it with stock and then made the sauce from it. ↵↵https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Ftse1.mm.bing.net%2Fth%3Fid%3DOIP.X3BYT6aKs8lryaU3L12VLgHaD4%26pid%3DApi&f=1↵↵↵She also made "cabbage rolls" when we came over, either with savoy cabbage or white cabbage. The leaves are then detached from the stalk and placed in boiling water, the cabbage leaves (savoy cabbage leaves) should then blanch for about 3-4 minutes, cool briefly in cold water then drain well, the lower thick piece of the leaf rib does not taste good if it is not cut flat, and it is also harder to roll up the cabbage rolls. Soak the bread rolls and season the minced meat with salt and pepper to taste. Squeeze out the bread rolls and mix with the mince. Then peel and finely dice the onion, add the eggs and season to taste. Place two or three savoy cabbage leaves on a board, overlapping slightly, and then place small, oblong mounds of minced meat in the middle of the leaves, so that you only need to overlap the roulades slightly at the sides and then they can be rolled up. To prevent them from falling apart when frying, wrap them with some kitchen twine. Make sure the twine is made of cotton. That way it's not too difficult to make cabbage rolls yourself. My grandmother used to make savoy cabbage rolls on the stove in a roasting pan. Heat a large casserole or roasting pan with clarified butter and then fry the cabbage rolls well on all sides, after frying you have to deglaze them with stock and let them stew for about 1 hour, served with potatoes.↵↵https://upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Kohlroulade.JPG/220px-Kohlroulade.JPG↵↵Her meatloaf was also soooooo good, I've missed her so much for almost 4 years 😢 😢↵↵↵

hello m-infoline team, meat birds at migros ostschweiz have been proven to contain wheat flour, at least that's what the ingredients declaration says. the fact that these preparation methods can also differ from region to region doesn't really make it any easier for gluten intolerant people. and i wouldn't dream of traveling to zurich or even further to buy meat birds there. then we'll have to do without meat birds from migros in our household, which i think is a shame, but well, that's just the way it is. thanks for your answer anyway.

why do you have to mix in wheat flour? it would be nice if the recipe could be changed to gluten-free but I think you can only dream of that, what a shame 😕