Family Love with Fleischkuekle & Beets Recipe
My German roots go deep and involve lots of good recipes, many meals around the table, and beautiful memories as a small child with my parents, grandparents, aunts and uncles, and many cousins. One favorite recipe that we’ve made, and I still feel my mom mastered it the best in the kitchen, is Fleischkuekle, which is like a pasta pocket filled with meat (reminds me of a ravioli).
And they are served with bread crumbs and pickled beets.
Yes, pickled beets! I often wonder how the pickled beets came in, but quite honestly my grandmother was a fabulous gardener and canned everything. And her beets, in my mind, were the best!
Family tradition …
This is where it all started. I recently came across this picture of my grandparents (who the recipe came from) and my grandma’s mother, great grandma Rosa, about the time when all the grandchildren were being born. These were the first 5 of 22 grandkids, and too many to count great-grands and great-great grands. I love how youthful my mother is in this picture (bottom right), at 18, who would be turning 80 this year if she were alive. (Miss you – mom!)
Cooking with sisters …
This past weekend my sisters and I cooked together to make our “family dish” for my dad’s birthday (top photo with Dad and Ginny).
Each bite is precious …
Because it’s not the healthiest dish you could serve, we only make it once a year.
But we treat each little Fleischkuekle like a piece of gold.
Sometimes we count how many we eat; other times we prefer to just enjoy them (no counting allowed)!
Family love …
When I think of Fleischkuekle, I think of family love, because we never eat it without each other together at the table.
I’m posting this recipe so my family members will have it, but if you want to give it a try, don’t forget the pickled beets!
What is your “family” or traditional recipe that you make for special occasions?
Yield: 6 servings
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Best served with pickled beets.
- 1 1/2 pound hamburger (75%)
- 1/2 pound Italian sausage (25%)
- 1 1/2 T. salt
- 1 tsp. pepper
- 1/2 onion, finely chopped
- garlic (optional)
- 3 eggs
- 2/3 can evaporated milk
- 3-4 cups flour
- 2 tsp. salt
- 2 T. Butter
- Mix hamburger, sausage, salt, pepper, onion (and garlic if you choose) together in a large bowl. Set aside.
- Mix the 3 eggs, evaporated milk, flour and salt together with a wooden spoon. Then with your hands, continue to mix and add flour as needed (but not too much flour). Pinch off into 3 balls.
- Roll each ball out onto a floured board, not too thin. Cut into small squares or triangles.
- Place a large spoonful of meat in the center of each piece of dough, fold and seal edges (like a ravioli).
- Place each Fleischkuekle onto a platter with either wax paper or parchment paper, not letting the pieces touch each other.
- Bring a large pot of water to boil, adding 1 tsp. of salt.
- Drop each Fleischkuekle into the boiling water; boil for 20 minutes. You may need 2 pots of water depending on whether you double the batch or not.
- Prepare bread crumbs in butter, frying until lightly brown.
- Drain and layer the Fleischkuekle onto a clean, dry platter; sprinkle w/fried breadcrumbs between each layer.
- Serve with pickled beets!