GERMAN MEATBALLS
This is one of our favorite main dishes. Because we raise our own pork and beef, the meat we use is always freshly ground. For variety, these meatballs can be cooked with a sweet cream gravy or steamed with tomatoes. But we prefer them with homemade sauerkraut. -Iona Redemer, Calumet, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 376 calories, Fat 22g fat (7g saturated fat), Cholesterol 114mg cholesterol, Sodium 1636mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 27g protein.
GERMAN BAVARIAN MEATBALL STEW
Make and share this German Bavarian Meatball Stew recipe from Food.com.
Provided by Mom2Rose
Categories Stew
Time 1h5m
Yield 8 , 8 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first six ingredients.
- Crumble beef over mixture and mix well.
- Shape into 1-in. balls.
- Place on a greased rack in a shallow baking pan.
- Bake at 400° for 15 minutes; drain.
- Meanwhile, in a large saucepan, combine the remaining ingredients.
- Add meatballs.
- Bring to a boil.
- Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender.
- Discard bay leaf before serving.
Nutrition Facts : Calories 309.4, Fat 15, SaturatedFat 5.3, Cholesterol 85.5, Sodium 1647.8, Carbohydrate 22.2, Fiber 4.3, Sugar 6.6, Protein 22.1
BAVARIAN STYLE MEATBALLS
These are very good, and very easy; the meatballs are made in cooked in a slow cooker. I sometimes like to add a can of chunk pineapple when I make them, and then I substitute pineapple juice for the water.
Provided by Ter Denlinger
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 4h5m
Yield 7
Number Of Ingredients 6
Steps:
- In a medium size mixing bowl, combine chili sauce, cranberry sauce, sauerkraut, water, and brown sugar. Mix well. Pour sauce and meatballs in a slow cooker, stir.
- Cook, covered, at a medium temperature for 4 hours. Stir occasionally to coat meatballs.
Nutrition Facts : Calories 494.4 calories, Carbohydrate 76.7 g, Cholesterol 49.5 mg, Fat 17.1 g, Fiber 6 g, Protein 11.5 g, SaturatedFat 7.7 g, Sodium 1953.5 mg, Sugar 54.2 g
BAVARIAN MEATBALL STEW
"This thick, tangy soup has been one of our favorites ever since my daughter gave me the recipe years ago," says Janice Mitchell of Aurora, Colorado. "It's satisfying any time, but especially wonderful on a chilly evening."
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes; drain. , Meanwhile, in a large saucepan, combine the remaining ingredients. Add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Discard bay leaf before serving.
Nutrition Facts : Calories 279 calories, Fat 12g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 931mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 2g fiber), Protein 20g protein.
MEATBALL STEW
Make and share this Meatball Stew recipe from Food.com.
Provided by LAURIE
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine beef, crumbs, basil, egg and garlic.
- Shape into 20 balls.
- Brown in deep skillet over medium low heat.
- Drain fat.
- Stir in soup, water and vegetables.
- Heat to boiling.
- Reduce heat and simmer, covered 30 minutes until veggies are tender.
- Add a little more water if necessary.
BAVARIAN MEATBALLS
This is a German-Style meatball recipe, which is cooked in a gingersnap gravy with mushrooms. Cooking time is about 45 minutes. Serve with mashed potatoes.
Provided by Cindi M Bauer
Categories Meat
Time 45m
Yield 29 meatballs, 5 serving(s)
Number Of Ingredients 13
Steps:
- In a skillet, saute' onion in butter until tender.
- Transfer to a bowl; add the torn bread, milk, mustard, salt and pepper.
- Add beef and mix well.
- Shape into (about 29) 1-1/4 inch size meatballs.
- Place meatballs in a greased 2-1/2 quart rectangular baking dish.
- In a small saucepan, add the mushrooms, crushed gingersnaps, water, brown sugar and bouillon granules.
- Bring to a boil over medium heat, (stirring constantly) until sauce is slightly thickened.
- Pour sauce over meatballs.
- Cover, and bake 35 minutes in a 350 degree oven.
- Note: I used Stauffer's Original Recipe Ginger Snaps, but you can also use the Rippin Good Brand. Each cookie is about 2-1/4 inch in size.
Nutrition Facts : Calories 389.2, Fat 17.7, SaturatedFat 7.5, Cholesterol 95.8, Sodium 949.6, Carbohydrate 26.2, Fiber 1.9, Sugar 11.8, Protein 30.2
BAVARIAN MEATBALL STEW
I never really had sauerkraut until I tried this stew, I was pleasantly surprised how good it is! From "tasteofhome.com"
Provided by Angela Pietrantonio
Categories Other Soups
Time 1h10m
Number Of Ingredients 17
Steps:
- 1. In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake at 400° for 15 minutes; drain.
- 2. Meanwhile, in a large saucepan, combine the remaining ingredients. Add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until vegetables are tender. Discard bay leaf before serving. 7 points per serving
BAVARIAN MEATBALLS
GINGERSNAPS and mushrooms give these tender meatballs a special old-world flavor. The recipe was handed down from my husband's family several years ago. I love to cook and found that this was an easy recipe to double and share with friends. The meatballs can also be frozen for a convenient meal at a later time. -Gusty Crum, Dover, Ohio
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in butter until tender. Transfer to a large bowl; add bread crumbs, milk, mustard, salt and pepper. Crumble beef over mixture and mix well. Shape into six meatballs; place in a greased 1-qt. baking dish. , Preheat oven to 350°. In a small saucepan, combine mushrooms, gingersnap crumbs, water, brown sugar and bouillon. Cook and stir over low heat for 2-3 minutes or until thickened. , Pour over meatballs. Cover and bake 25 minutes or until meat is no longer pink.
Nutrition Facts : Calories 364 calories, Fat 17g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 1225mg sodium, Carbohydrate 24g carbohydrate (11g sugars, Fiber 2g fiber), Protein 26g protein.
BAVARIAN STEW
Make and share this Bavarian Stew recipe from Food.com.
Provided by JillAZ
Categories Stew
Time 2h45m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- In a large pot, heat oil over medium heat. Brown beef cubes in batches.
- Place all beef in pot and stir in onions and garlic. Cover and cook over medium heat for 5 minutes or until onions are soft.
- Sprinkle flour over meat and cook, stirring for 1 or 2 minutes.
- Add stock and cook, stirring for about 5 minutes or until smooth and thickened.
- Stir in vinegar, molasses, brown sugar, caraway seeds, cinnamon, ginger, cloves and bay leaf.
- Bring to a boil. Reduce heat, cover and simmer for 1-1/2 to 2 hours or until tender.
- Season to taste with salt and pepper and discard bay leaf.
- If freezing: Cool. Spoon into freezer containers, seal and label. Freeze for up to 2 months.
- To serve: Thaw in microwave or fridge. Reheat on stovetop. When hot, serve over egg noodles and top with red cabbage.
- To make Red Cabbage:.
- In a medium saucepan, melt butter. Stir in cabbage, apples and onions. Cover and cook over medium heat for 5-10 minutes or until softened.
- Stir in water, brown sugar, vinegar and bay leaf. Cook,uncovered for 15 to 20 minutes until veggies are very tender and most of the liquid has evaporated.
- You can freeze the cabbage in a seperate container and just thaw and reheat.
Nutrition Facts : Calories 963.3, Fat 57.2, SaturatedFat 22.5, Cholesterol 167.2, Sodium 804.7, Carbohydrate 67.7, Fiber 6.2, Sugar 47.2, Protein 46.8
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