Original name Berliner Buletten (Berliner Buletten) Spicy and delicious meatballs. According to historians, they received this name from the time when Berlin was occupied by the French in the early 19th century.
Heat the milk to a warm state and soak the bun in it for 10 minutes.
Finely chop the onion and fry it in oil.
The main feature of the bullet is the addition of fried onions.
Mustard is also mandatory for it. If you like mustard sharper, then add it less.
Capers are desirable, but if they are not, then you can add a teaspoon of marjoram.
Finely chop the parsley.
Squeeze the bun and add it to the minced meat.
We also add mustard, fried onion, parsley, egg, capers. Salt to taste. Mix everything well and make meatballs.
Round and quite large. From a kilogram of minced meat, 14 pieces are obtained.
We heat the oil and fry for 4 minutes on each side.
Bulettes are served with mustard and cucumber salad.
For the salad, the cucumber is thinly sliced. Onions and dill are also chopped. Mix 60 ml of cream and a tablespoon of wine vinegar.
Everything is mixed and allowed to brew.