How To make German Meatballs
3 tb Vegetable oil
1 lb All-purpose potatoes,
Scrubbed and sliced, about 3 1/2 cups
1/2 sm Head red cabbage, about
8 oz., cored and coarsely
Sliced 1 sm Onion, diced, about 1/2 cup
8 oz Lean ground veal
8 oz Lean ground pork
1 c Fresh bread crumbs
1/2 ts Grated lemon peel
2 tb Chopped fresh parsley
2 tb White wine
Worcestershire sauce Salt and black pepper,to Taste 2 ts All-purpose flour
1 tb Fresh lemon juice
1 tb Capers,drained
In 4 qt. saucepan over medium-high heat,heat 2 tbsp. oil;add potatoes,cabbage and onion;cook about 5 minutes until crisp- tender,stirring frequently.Add 1/2 cup water;cook,covered,10 minutes,stirring occasionally.Meanwhile,in large bowl,combine veal,pork,bread crumbs,grated lemon peel,1 tbsp.EACH:chopped parsley and Worcestershire sauce,salt and pepper;using hands or wooden spoon,blend well.Shape mixture into 1 1/2" balls.In 12" skillet over medium-high heat,heat 1 tbsp. oil;cook meatballs about 15 minutes,turning frequently until well browned on all sides.Using slotted spoon,remove meatballs to saucepan with cabbage mixture;keep warm.Stir flour into drippings in skillet;add lemon juice,remaining 1 tbsp. parsley and Worcestershire sauce and capers. Gradually,stir in 3/4 cup water;increase heat to high.Bring to boil;reduce heat to low;cook 1 minute.To serve:Pour mixture over meatball-cabbage mixture in saucepan;toss well.Spoon into serving bowl.Makes 4 servings.
How To make German Meatballs's Videos
German Meatballs from 1783 in the Franklin Stove
Join us while we make a Forcemeat Ball receipt from The London Art of Cookery and Housekeeper's Assistant by John Farley. They will be dressed in a sauce from a translated German receipt from Old Salem in The Raised Hearth by Joanna Roberts.
This is a receipt I anticipate making at an event! The meatballs are great and the sauce is absolutely amazing!!!! The addition of the lemon keeps the flavor profile on the light and bright side which is great for a summertime dish!
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Königsberger Klopse: German Meatballs In Creamy Caper Sauce ✪ My German Recipes
These German Meatballs in a creamy sauce with capers is called Königsberger Klopse and though people are diverted about the capers in it, it is a German classic and known all over the world. Leave the capers out, if you don't like them, it will still taste great.
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German Meatballs with Caper Sauce - Königsberger Klopse
German Meatballs with Caper Sauce - Königsberger Klopse is a very popular Prussian recipe, especially in the North of Germany. This German Meatballs are made not only with minced meat but also anchovy paste! Served with boiled potatoes and this unsuall Caper Sauce make perfect lunch or dinner.
Traditional German Meatballs recipe:
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Real German meatballs, no frying, no oil!
Minced meat (beef + pork) -1 kg.
Onion-250 gr.
Eggs-1-2 pcs.
Milk-100 ml.
White buns(2 pcs)-125 gr.
Mustard (medium spiciness) -2 tsp
Parsley.
Salt.
Black pepper.
Butter-50 gr.
Königsberger Klopse - Authentic German Recipe
#germanrecipes #germanfood
One of my all-time favorite meals is Königsberger Klopse. This dish holds a special place in my heart. It reminds me of the family dinners with my mom and Oma who needed to leave Königsberg during the second world war.
Königsberg was a beautiful, historic German Prussian city that became Kaliningrad after the second world war.
The sweet-and-sour creamy sauce is the highlight of this dish; the flavor is unlike anything else and so delicious.
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German Meatballs Frikadellen
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My Video How to make a white sauce
Ingredients:
1 lbs. Ground Beef
1 lbs. Ground Pork
2 eggs
1.5 tsp. Mustard
1/2 tsp. Black Pepper
1/2 tsp. Sea Salt
1/2 tsp. Paprika
3 tsp. Parsley Flakes
14 oz. Diced Onions
2 Cups Panko Bread Crumbs
For Frying:
Butter
Olive Oil