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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
How To make German Meatballs 2's Videos
Konigsberger Klopse | German Meatballs in a Lemon Caper Cream sauce | Kravings
My recent trip to Germany inspires this meatball recipe. German food is simple, honest and full of flavor. Between drinking kegs of beer, they love their sausages and their meatballs.
This recipe is made with poached meatballs tossed is a delicious sour cream, mustard and caper sauce.
Königsberger Klopse: Top Gericht der Deutschen
Here are the ingredients and steps to make this recipe!
Ingredients
1 slice bread
¼ - ½ cup of milk
2 tbsps Butter
½ a cup of diced Onion
2 lbs ground Beef
1 whole Egg
2 tsps Dijon Mustard
½ tsp grated Nutmeg
1 tsp Salt
½ tsp freshly ground Pepper
½ cup roughly chopped Parsley
Sauce
1 litre Beef stock
3 Bay leaves & 6 Peppercorns
3 tbsps Butter
3 tbsps all purpose Flour
½ a cup Sour Cream
1 tbsp Lemon rind
Juice of ½ a Lemon
1 tsp Dijon Mustard
1 tsp of Capers
1 tsp of Salt and about ¼ tsp fresh cracked pepper
¼ tsp Nutmeg
¼ cup chopped Parsley
Process
Soak one slice of bread in the milk
Squeeze out all the excess milk and leave the bread aside
In a saute pan add the Butter and allow this to melt before adding the diced Onion
Allow this to sweat till it’s translucent
Remove and keep aside.
Add the ground beef, egg, Dijon Mustard, soaked bread some Nutmeg, Salt and freshly ground Pepper
Process this
Add the roughly chopped Parsley and lightly process again
Add in the onion that we sautéed earlier and mix well to combine with the meat
Using a wet hand to prevent sticking, grab a fistful of the meat and form into a meatball
Repeat this process till you’ve converted all the meat mixture to meatballs
You should get 7 big meatballs
Using the same saute pan, pour Beef stock and allow this to heat up
While this slowly comes to the boil, add in the Bay leaves 6 peppercorns
Use wet hands again to smooth out these meatballs before they are dropped into this hot stock
Allow these to cook on one side and then flip them over
Remove the stock into a jug and wipe the saute pan dry if necessary
Add the butter and allow this to melt
Follow this with 3 tbsps of all purpose flour and whisk this in a little bit at a time, making a roux
Now add the stock in slowly and keep whisking till it’s all combined
Once it comes to the boil, add the sour cream a little at a time and blend till smooth
Allow the sauce to boil so it can thicken
Add 1 tbsp of Lemon rind & the Lemon juice
Add the Dijon Mustard and Capers
Add Salt & Pepper
Add more Nutmeg and chopped Parsley
Carefully add the meatballs to the sauce
Gently fold the sauce over the meatballs
Here’s a tip before you dunk your meatballs in, if you think your sauce is too runny, just add some flour paste to thicken it and if it’s too thick, water it down with the leftover milk from the bread soaked earlier.
Serve this with boiled Potato wedges
Bookmark the recipe on my blog -
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German meatballs recipe | Frikadellen selber machen wie Oma
Hi viewers! In this video I show you how to make traditional german meatballs! It's a simple recipe and you can make them easily at home! We use to eat meatballs with a classic potatoe salad and mustard.
Thank you for watching!
Recipe German Meatballs Recipe
Recipe - German Meatballs Recipe
INGREDIENTS:
●1 pound ground beef
●1/2 pound ground pork
●1/2 cup finely chopped onion
●3/4 cup fine dry bread crumbs
●1 tablespoon snipped fresh parsley
●1-1/2 teaspoons salt
●1/8 teaspoon pepper
●1 teaspoon Worcestershire sauce
●1 egg, beaten
●1/2 cup milk
●2 to 3 tablespoons vegetable oil
●1 can (27 ounces) sauerkraut, undrained
●1/3 to 1/2 cup water, optional
●Additional snipped parsley
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.
German Meatballs | Easy German Meatball Recipe | MOLCS Easy Recipes
German Meatballs
This fabulous recipe is courtesy of Kathy Finch. Thank you Kathy for allowing me to share it.
400°
1+ lb Ground Pork
12 Ginger Snaps - finely crushed
1/4 C Onions - finely diced
1/4 C Water
1/2 tsp Salt
1/4 tsp Pepper
12 oz Bag Extra Broad Egg Noodles
1 can Campbell's Condensed Beef Broth
1/3 C Apple Cider Vinegar
1 Tbsp Sugar
Crush ginger snaps in a large plastic bag.
You can make the noodles at any time and cover until used.
Line a baking sheet with foil and place a baking rack on top. Spray with cooking spray and set aside.
In large bowl mix pork, 1/3 C ginger snaps, onions, water, salt & pepper. Shape into 24 small balls and place on rack. Bake uncovered 20 - 25 minutes.
In a medium size pot (2-3 qts) mix beef broth, apple cider vinegar, remaining ginger snaps and sugar. Cook over medium heat stirring constantly until mixture thickens & boils. When meatballs are ready remove from rack and stir into sauce.
Serve over noodles.
Music: Blue Sky By Quincas Moreira
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amazing German meat ball ???? you must try this !!
German meat ball
Fleischküchle
Frikadelle
#meatballs #frikadellen