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How To make German Meatballs 2
1 lb Ground beef
1/2 lb Ground pork
1/2 c Finely chopped onion
3/4 c Fine dry bread crumbs
1 tb Snipped fresh parsley
1 1/2 ts Salt
1/8 ts Pepper
1 ts Worcestershire sauce
1 Egg, beaten
1/2 c Milk
3 tb Vegetable oil
1 cn Sauerkraut (27 oz.),
Undrained 1/2 c Water, optional
1 Parsley
In a mixing bowl combine first 10 ingredients; shape into 18 meatballs, 2 inches each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer 15-20 minutes or until meatballs are done. Add water if necessary. Sprinkle with parsley. Yield: 6 servings. SOURCE: *Iona Redemer, Calumet, OK, Reminisce Magazine Jan/Feb 93 POSTED BY: Jim Bodle 2/93
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German Meatballs - Königsberger Klopse
Königsberger Klopse
This is a traditional cooked meatball recipe form the region that formerly was Eastern Prussia, from the city then named Königsberg.
Many Germans consider it comfort food.
Königsberger Klopse
1000 g mixed ground meat (lean pork and beef)
150 ml whipping cream
60 g Butter
60 g Flour
100 g capers (with a little of their fluid)
2 stale Buns from the day before (or 1 very large one, bolillo work well)
1 onion
2 eggs + 2 yolks
1 tblsp. spicy Mustard
Lemon juice (splash to taste)
Bay leaf
Salt, pepper
Nutmeg
Preparation:
1. Soak the buns in cold water for 10 min, then squeeze out water.
2. Chop the onion finely and put it in a bowl with the minced meat, the egg and the squeezed-out rolls. Knead the whole thing well and season with salt, pepper and mustard. Now form about 20 dumplings.
3. Bring a pot of salted water to the boil and let the dumplings simmer for about 10 minutes.
4. Take the dumplings out of the water with a slotted spoon, pour the broth through a sieve and measure out 1 liter.
5. Melt the butter in a saucepan and sweat the flour in it. While stirring, slowly stir in 1/2 liter of broth and let it simmer for about 5 minutes. Safe the rest of the broth, just in case.
Take the pot off the heat.
6. Drain the capers, reserve fluid.
Mix the cream and the egg yolks. Then carefully pour the egg mixture into the sauce while stirring. The sauce must not boil anymore!!! Or the eggs will cook and curdle.
7. Season the sauce with salt, pepper, nutmeg and lemon juice and add the capers and if they are too bland a bit of caper fluid.
This goes well with boiled potatoes
German Meatballs l Frikadellen l German Kabab Recipe l Eurpean Kabab l Kitchen Asma
German Meatballs l Frikadellen l German Kabab Recipe l Eurpean Kabab l Kitchen Asma
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German Meatballs (Frikadellen)
An old German recipe I just can't get enough of! It brings back all the memories of living in Germany - the experiences I lived and the amazing people I met.
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 Vegetable Soup with Meatballs ✪ MyGerman.Recipes
Learn about the two ingredients that make the flavor of this soup so irresistible and how to prepare a soup in very little time ...
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Königsberger Klopse - German Meatballs - This grandma recipe I won´t screw up
Ingredients:
For the meatballs:
500 g pork & beef minced meat
Around 60g white bread
1 middle sized onion
2 eggs
2 tablespoons bread crumbs
Salt & pepper
For the broth:
1 liter beef broth
Salt
1 big onion
2 bay leaves
4 peppercorns
3 allspice corn
For the sauce:
3 tablespoons butter
2 tablespoons flour
Sugar
Lemon juice
375 ml to 475 ml broth
(use the broth where you cook the meatballs)
125 ml whipping cream
100 g caper
1 egg yolk