Meatball Recipe
Meat-filled doughnuts are especially popular in the Salzburg region. Here's a simple Pinzgau recipe.
Ingredients · Servings 4
- 1.5 liters of frying oil
- 1 bunch of parsley (fresh)
- 0.5 tsp pepper (black, ground)
- 800 g beef (cooked, smoked, minced)
- 1 pinch of salt
- 1 yellow onion
- 100 g Butter
- 1 pinch of ground caraway seeds
- 220 ml milk
- 140 g rye flour
- 1 pinch of salt
- 125 g wheat flour (plain)
Method · 45 min
- Peel the onion and dice it finely. Heat the oil in a pot and sauté the onion pieces until translucent.
- Next, roast the meat until cooked through. Meanwhile, wash the parsley, shake dry, chop, and add. Season with salt and pepper. Set aside and let cool completely.
- Sift both types of flour into a bowl, add salt and ground caraway seeds. Bring the milk and butter to a boil, pour over the flour, and knead well. Let the dough rest for 20–30 minutes.
- Roll the dough out thinly on a floured work surface. Cut into squares and place some of the filling on each square. Fold one corner over to form triangles. Press the edges together with the back of your finger.
- Heat the oil until hot (deep fryer or pot / 170–175 °C) and fry the doughnuts until golden brown. Remove with a slotted spoon and drain on kitchen paper.
