Best German Meatballs Recipes

GERMAN MEATBALLS

Steps:

• In a bowl, combine first 10 ingredients; shape into 18 meatballs, 2 in. 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 for 15-20 minutes or until meatballs are cooked through, adding water if necessary. Sprinkle with parsley. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently.

GERMAN MEATBALLS WITH SAUERKRAUT

Steps:

• In a mixing bowl, combine ground beef and pork, onion, breadcrumbs, parsley, salt, pepper, garlic, Worcestershire, egg, and milk.
• Shape into 1½" to 2" meatballs, and chill until set.
• Heat the oil in a large skillet, and brown the meatballs on all sides.
• Remove meatballs, and drain fat from pan, leaving browned bits in bottom.
• Add sauerkraut and juice to skillet, and top with meatballs.
• Cover and simmer for 15-20 minutes or until meatballs are done.
• Add water or wine if necessary to keep sauerkraut moist.
• Sprinkle with parsley for garnish.
• Serve with buttered boiled potatoes.

KONIGSBERGER KLOPSE (GERMAN MEATBALLS IN CREAMY CAPER SAUCE)

Steps:

• In a large saucepan or Dutch oven such as Le Creuset, heat broth ingredients (stock, bay leaf, cider vinegar, white wine, peppercorns, and 2 tablespoons capers) to a simmer over medium heat.
• Meanwhile, combine meatball ingredients, mix well.
• Form meat mixture into golf-ball sized balls (note: mixture will be a bit sticky and delicate to work with, but this is normal, and the result will be a moist and tender meatball!). Roll them in flour, and carefully place into hot broth; simmer each batch for 15 minutes, but do not boil. (Tip: do not crowd meatballs, ie only simmer about 10-12 meatballs at a time). Note that the broth will thicken as you add the flour covered meatballs, which will make a nice sauce.
• Carefully remove meatballs from the hot broth with a slotted spoon, and keep them warm in a covered bowl stored in the oven while making the sauce. Discard bay leaf.
• To Make Cream Sauce:.
• To hot broth stir in the sauce ingredients and heat through, but do not boil.
• Add the cooked meatballs to the heated sauce, stir gently and warm through.
• To Serve:.
• Serve Meatballs and Cream Sauce with boiled new potatoes (salzkartoffel) or hot buttered spaetzle noodles, and German Rotkohl recipe #108449. Sprinkle with snipped fresh parsley, for garnish.
• To Serve as an Appetizer:.
• Make the meatballs smaller and serve warm from the crock pot with toothpicks, buttered rolls and potato salad recipe #309891.
• Freezes well.

GERMAN MEATBALLS AND GRAVY

Steps:

• In a large bowl, combine the egg, 1/2 cup milk, Worcestershire sauce, shredded potatoes, onion, salt, nutmeg, ginger, allspice and pepper. Crumble beef over mixture and mix well. Shape into 48 balls. , In a large skillet over medium heat, cook meatballs in butter in batches until no longer pink; remove and keep warm., Stir flour into drippings until blended; gradually add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meatballs to the pan; heat through. Serve with mashed potatoes if desired.

KONIGSBERGER KLOPSE (GERMAN MEATBALLS)

Steps:

• Put veal in mixing bowl. Add pepper to taste.
• Heat 1 teaspoon of butter in saucepan and add onion and garlic. Cook, stirring, until wilted. Add mixture to veal. Add bread crumbs, parsley, chives and nutmeg. Shape mixture into 28 balls of equal size.
• Heat remaining butter in saucepan and add flour, stirring with wire whisk. When blended and smooth, add broth and wine, stirring rapidly with whisk. Add meatballs to simmering sauce. Stir gently from time to time so they cook evenly, about 25 minutes.
• Beat sour cream with the egg yolk and lemon juice. Beat in a little of hot sauce. Add mixture to meatballs. Add the cherry peppers. Heat briefly without boiling. If mixture boils, sauce may curdle. Serve hot with mashed potatoes or rice.

GERMAN MEATBALLS AND SPAETZLE

Steps:

• Begin with the German meatballs: Combine all ingredients in a large mixing bowl and shape into about 24 (1 1/2-inch round) meatballs. Brown the meatballs in a large skillet over medium heat, making sure to drain well as you cook the meaty mixture. Add beef broth, mushrooms, and onion. Simmer, covered, for about 30 minutes.
• In a small mixing bowl, blend sour cream, flour, and caraway seed. Add to the simmering broth and meatballs.
• Cook, stirring occasionally, for about 8 minutes, or until the sauce has thickened.
• Meanwhile, prepare the spaetzle by sifting together the flour and salt in a large mixing bowl. Add the eggs and milk and beat well. Place in a coarse-sieved colander and sieve (pushing the batter through the holes of the colander) directly over a rapidly boiling pot of lightly salted water. Cook for about 5 minutes, drain.
• Sprinkle spaetzle with a mixture of fine breadcrumbs, garlic powder and melted butter.
• Place a large portion of the spaetzle on a serving platter and hollow out a well in the center. Spoon meatballs and sauce in the center of the spaetzle and serve warm.

GERMAN MEATBALLS WITH GINGERSNAP GRAVY

Steps:

• Combine the egg, bread crumbs, 1/4 cup water, onion, salt and pepper; crumble beef over mixture and mix well. Shape into 2-1/2-in. balls., In a large skillet, bring remaining water to a boil. Add bouillon, brown sugar, raisins, lemon juice and gingersnaps. Stir until thoroughly combined. Add meatballs to skillet. Simmer, uncovered, for 20 minutes or until meat is no longer pink. Stir occasionally. Serve with noodles.

GERMAN-STYLE BACON-WRAPPED TURKEY MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine ground turkey, bread crumbs, egg, ketchup, garlic, ginger, salt, and pepper in a bowl; mix until well combined. Shape 2 tablespoons of turkey mixture into balls. Wrap each turkey ball with speck. Arrange meatballs on a baking sheet.
• Bake in the preheated oven until no longer pink in the center, about 25 minutes.

GERMAN MEATBALLS WITH CREAM DILL GRAVY

Steps:

• Combine beef, breadcrumbs, water, onions, egg, 1 1/2 teaspoon of the salt, and pepper in a large bowl; mix lightly.
• Shape into 24 meatballs. Place on a jelly-roll pan. Bake in a hot oven (400°) for 15 minutes, or until browned.
• Meanwhile, heat butter in a medium-size saucepan. Add flour; cook until bubbly.
• Remove from heat; gradually stir in milk until smooth.
• Return to heat; cook until thickened, stirring constantly.
• Stir in dill and the remaining 1/2 teaspoon salt.
• Spoon over meatballs.
• Serve with hot buttered noodles, if you wish.

GERMAN MEATBALLS WITH SPAETZLE

Steps:

• Cook spaetzle according to package directions. Drain.
• Meanwhile, in a saucepan combine the meatballs, broth, mushroom pieces, and chopped onion. Bring to a boil, reduce heat and simmer, covered, 15 to 20 minutes.
• In a small bowl, combine, stirring well, the sour cream, flour, and caraway seeds. Stir into meatballs mixture. Cook and stir until thickened and bubbly. Cook one minute longer.
• Spoon meatballs over the spaetzle and garnish with chopped parsley.

GERMAN MEATBALLS

Steps:

• Mix all ingredients together, except bread crumbs.
• Roll mixture into whatever size balls that you would want.
• Then roll the balls in bread crumbs and the cook in oil, until browned.

RUTH'S GERMAN BOILED MEATBALLS AND GRAVY

Steps:

• Mix the veal, pork, beef, egg, 1 teaspoons salt, pepper and onion together thoroughly.
• Shape mixture into 1 1/2 inch balls.
• To boiling water, add onion soup mix, bay leaf and 1/2 tsp salt - stir until mixed.
• Drop meatballs into boiling water; cover pan, reduce heat and simmer for 1/2 hour.
• Combine flour and cold water to make a thickening agent.
• Add to simmering meat stock and bring back to a boil.
• Boil one minute uncovered or until gravy is slightly thickened. (If you would like a little more gravy, add a bit more water and thickening agent).
• Serve over noodles, rice or mashed potatoes.

GERMAN MEATBALLS WITH ANCHOVIES AND CAPERS KONIGSBERGER KLOPSE

Steps:

• FOR THE MEATBALLS: Mix all meatball ingredients together, using your hands.
• NOTE: Do not taste this mixture because it contains raw pork; also be sure to wash you hands well in hot soapy water when you have finished working with the meat mixture.
• Cover mixture and chill 2 to 3 hours until firm enough to shape easily. Roll into balls about the size of golf balls, arrange in one layer on a large tray, cover and chill 1 to 2 hours.
• TO POACH: Bring beef broth and water to a simmer in a large heavy saucepan over moderate heat Drop half the meatballs into the liquid, and when it returns to a slow simmer, adjust burner heat as need so that it ripples steadily but gently. Poach the meatballs uncovered for 20 minutes; remove to a heatproof bowl, using a slotted spoon, cover loosely with foil and keep warm. Poach the balance of the meatballs the same way and transfer to the bowl with a slotted spoon. Re-cover with foil and keep warm.
• FOR THE SAUCE: Boil poaching liquid hard until it has reduced to 2 cups-about 20 minutes. Meanwhile, melt the butter in a small heavy saucepan over moderately low heat; add shallots and stir fry about 5 minutes until limp and golden but not brown. Blend in flour and mellow 2 to 3 minutes over low heat. When poaching liquid has reduced sufficiently, whisk about half of it into the flour paste, stir this mixture back into pan of poaching liquid and cook, stirring constantly, until thickened and smooth-about 3 minutes. Stir in the capers, then return all meatballs to pan and warm them very slowly in the sauce for 10 to 15 minutes with the kettle lid set on askew.
• NOTE: If you turn burner heat to lowest point, you can hold the meatballs at this point for nearly an hour; just make certain that the sauce does not boil. (Use a flame tamer underneath the saucepan.) And if the sauce should thicken too much, thin with a little water.
• When ready to serve, smooth the sour cream into the sauce and warm, stirring ever so gently so as not to damage the fragile meatballs, for about 5 minutes longer. Serve with boiled new potatoes an assertive green vegetable such as Brussels sprouts or broccoli.
• Serves 4 to 6.
• Jean Anderson Cooks.

GERMAN MEATBALLS WITH RED CABBAGE

Steps:

• 1. For meatballs, mix first 9 ingredients in bowl.
• 2. Shape into 16 meatballs.
• 3. Cook bacon in a large skillet until crisp.
• 4. Remove bacon with slotted spoon and set aside.
• 5. Brown meatballs in bacon drippings until browned on all sides.
• 6. Remove to a warm platter.
• 7. Add remaining ingredients to pan.
• 8. Heat to a boil, stirring frequently.
• 9. Add meatballs.
• 10. Simmer, covered for 30 minutes.
• 11. Spoon into serving bowls; sprinkle with reserved bacon.

FRIGADELLAN (GERMAN MEATBALLS)

Steps:

• 1. saute onions til soft and starting to brown, I use my 10 inch cast iron frying pan.
• 2. add all ingredients to mixing bowl except bread crumbs, flour and broth, mix thoroughly. add enough bread crumbs to form soft patties.
• 3. form into eight patties and add them to the pan you saute your onions in. brown on all sides
• 4. When patties are browned on all sides, add beef broth to about half way up the patties in the pan, I used 2 cups. lower heat to a simmer and cook covered for an hour, turning occasionally
• 5. When finished cooking, remove patties from pan, whisk in flour to make gravy. add patties back to the pan with the gravy and serve over noodles, rice, potatoes, your choice

GERMAN MEATBALLS , BUTTERMILK GRAVY & SPATEZLE

Steps:

• 1. Combine egg and milk; stir in crumbs, chopped onion, mustard, 1 teaspoon salt and dash pepper.
• 2. Add meat; mix well.
• 3. Shape into 30 1 1/2 inch meatballs.
• 4. In large skillet cook meatballs in hot oil, turning often, 25 minutes or until done.
• 5. Remove meatballs, reserving 2 tablespoons drippings.
• 6. Add sliced onion; cook until tender.
• 7. Stir together flour, 1/4 teaspoon salt and buttermilk; add to skillet.
• 8. Cook and stir until thickened and bubbly.
• 9. Reduce heat.
• 10. Return meatballs to skillet.
• 11. Cook 2 minutes.
• 12. Serve with hot cooked noodles or spaetzle.
• 13. Spaetzle: 2 cups all-purpose flour, 1 teaspoon salt, 2 eggs, 3/4 cup milk.
• 14. In a mixing bowl combine flour and salt.
• 15. Mix eggs and milk; stir into flour mixture.
• 16. Place batter in coarse-sieved deep-fat frying basket or colander with 1/4 inch holes.
• 17. Hold over kettle of boiling salted water.
• 18. Press the batter through the deep-fat frying basket or colander with the back of a wooden spoon or rubber spatula.
• 19. If the dough is too thick to push through, thin it with a little milk.
• 20. Cook and stir for 5 minutes; drain.
• 21. Keep warm.

KUMMEL KLOPS (GERMAN MEATBALLS)

Steps:

• Mix together ground beef, salt and pepper, poultry seasoning, dill, breadcrumbs, milk, parsley and egg. Shape into 24 meatballs.
• Brown slowly, in a large skillet, turning frequently. Add broth, mushrooms and onions. Cover, and simmer for 30 minutes.
• Take out the meatballs. Blend together the sour cream and flour. Stir into the broth. Add back the meatballs and stir, bringing just to a boil and cook for 5 minutes more.
• Serve over German dumplings, noodles or mashed potatoes.

CRISP GERMAN MEATBALLS

Steps:

• Combine sausage and onion in a large pan; cook until sausage is browned, stirring for it to crumble- drain well.
• Stir in sauerkraut and 2 tbsp breadcrumbs.
• Combine 8 ounces cheese, parsley, 1 tsp mustard, garlic powder and pepper in a large bowl; add sausage mixture, stirring well.
• Cover and let stand for 2 hours.
• Combine mayonnaise and ¼ cup mustard; set aside.
• Combine eggs and milk in a small bowl; set aside.
• Shape sausage mixture into ¾“ balls; roll in flour.
• Dip each ball in reserved egg mixture; roll balls in breadcrumbs.
• Pour oil to a depth of 2" into a deep skillet; heat to 375F degrees.
• Fry, a few at a time, for 2 minutes or until golden brown.
• Drain on paper towel.
• Serve with mayonnaise mixture.

GERMAN MEATBALLS (FLEISCHKUECHLE)

Steps:

• Start by soaking the dry bread with some lukewarm milk (takes around 20 min). When done, quench the milk out of the bread.
• Meanwhile, finely chop onions and sauté with some oil or butter in a pan until they are transparent. Shred the carrot and sauté with the onions until soft. Let cool.
• Add all ingredients into a bowl and mix thoroughly with your hands.
• Add spices to taste. Remember: add a little more salt than you think you should. The frying will take off some salt, so it prevents the meatballs from tasting boring.
• Now heat margarine or butter in a non-stick pan, form disks from the meat dough (approx 10 cm diameter, 2-3 cm high) and fry thoroughly from both sides.
• Serving suggestion: with mashed potatoes and baby carrots with peas.

DESTROYED KITCHEN GERMAN MEATBALLS WITH CAPER SAUCE

Steps:

• Combine ground meats in a bowl and set aside.
• In another bowl, soften bread crumbs with milk and combine with onion, anchovies, and a bit of salt.
• Add pepper egg, lemon zest, and melted butter, combining well.
• When combined, add the ground meats to this, and combine gently with your hands (do not overwork).
• Shape meatballs into 1 inch balls and roll in flour.
• In a large skillet or pot, warm stock to a good simmer.
• Put meatballs into simmering stock and poach, covered, for 15 minutes.
• You may need to poach in batches so as not to overcrowd meatballs; if so, when one batch is done, put them in a large bowl and keep warm.
• Once all meatballs have been poached and removed from the stock, strain the stock and reserve.
• Melt butter in a saucepan over medium heat, stir in 2 T of flour, and cook several minutes.
• Whisk in 2 c of the strained stock and cook until it's bubbly and smooth, stirring as need to keep it smooth.
• Add wine, lemon juice and chopped capers, cooking 5 minutes or so on low heat.
• Pour sauce over meatballs and serve with noodles, mashed potatoes or rice.