German Meat Balls With Bell Pepper Sauce Hackfleisch Kuechle Food

GERMAN MEATBALLS, KöNIGSBERGER KLOPSE

Steps:

• Heat the 2 tablespoons butter in a small frying pan and cook the cup of onions over medium heat until they are soft. Do not brown them. Sprinkle a little salt over the onions as they cook. When they are translucent and soft, remove from the pan and set aside to cool.
• Once the onions are cool, mix all the meatball ingredients together in a bowl. Form into small meatballs with a teaspoon. You can make them bigger, but a heaping teaspoon makes a nice size.
• Heat the broth in pot large enough to fit all your meatballs. A wide, deep saute pan with a lid is a good choice. Once the broth is simmering, turn the heat down to as low as it will go and add the meatballs carefully. If they're not all submerged in the broth it will be OK. Cover the pot and let the meatballs cook gently for 25 minutes. Carefully remove them and set them aside.
• Pour out the broth and save it. Wipe the pan with a paper towel and set it back on the heat. Add the 3 tablespoons butter and turn the heat to medium-high. Cook the onions until they're translucent. Don't brown them. Add the flour and mix well. Cook this over medium heat, stirring often, until everything is the color or coffee-with-cream. Add the hot broth a little at a time, stirring constantly. Keep adding it until you have a sauce the consistency of thin gravy -- not as thick as Thanksgiving gravy, not thin like soup. You probably will not need the whole quart.
• Return the meatballs to the sauce and add the capers. Heat through on low heat, then add the parsley.
• Serve with the sour cream at the table. Have people mix it in when they eat. This will prevent the cream from curdling and will let people make the dish as creamy as they want. Grind black pepper over everything and eat!

GERMAN MEAT BALLS WITH BELL PEPPER SAUCE - HACKFLEISCH KUECHLE

Steps:

• Dice bell pepper and onion and set aside.
• Mix ground beef with egg, bread crumbs, mustard and 1/2 of your diced onions.
• form roughly 6 meatballs (each meat ball should fit into your cupped hand and roll in some bread crumbs and pad lightly on both sides to flatten them on 2 sides.
• Heat oil in a deep pan and brown meatballs harshly on both sides until nice dark and firm crust has formed (approximately 5 min on each side), take care to only turn them once
• Remove the meatballs from the pan an set aside.
• brown remainder of your onions together with the bell pepper in the left over oil/browning juices.
• Ad water in small steps to loosen all the browned particles from the pan to create a nice dark gravy. Finish the gravy with some cream and the tablespoon of gravy mix to thicken it.
• Place the meatballs back into the gravy and let all simmer for 5 more minutes.
• Serve with your choice of sides.

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.

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 (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.

GERMAN MEATBALLS (FRIKADELLEN)

Steps:

• Add the ground meat, diced onion, cracked egg, breadcrumbs, mustard, paprika, salt, and pepper to a bowl.
• Mix everything together for a few minutes with your clean hands until the ingredients are thoroughly mixed and stay together when you form a rough ball in your hand. The consistency is important to stop the meatballs from falling apart later. If the mixture feels too wet/sticky, add a few more breadcrumbs.
• Form approximately 8 meatballs that are slightly smaller than the size of your palm. Slightly flatten off the top and the bottom of the meatball so that they are not a fully rounded ball. Make sure that the meatballs are roughly the same size so that they'll be done frying at the same time.
• Heat approximately 1-2 tablespoons of butter (depending on your pan size) in a large frying pan. Once the butter is melted and hot, add (some) of the meatballs and fry them on medium-low heat for approximately 7-10 minutes until the bottom is browned.
• Then flip the meatballs over and fry them from the other side. Remove them from the heat once the meatballs are fully cooked through.
• These meatballs can be served with many different side dishes. Classic choices are potato and pasta salad, mashed potatoes with gravy, fried potatoes, or a simple slice of bread and mustard.

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.

MEATBALLS WITH PEPPER SAUCE

Steps:

• In a large bowl, combine the milk, Worcestershire sauce and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place meatballs on a rack in a shallow baking pan. Broil 4-6 in. from the heat for 5-8 minutes or until browned. In a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; add meatballs. Simmer, uncovered, for 1 hour or until the meat is no longer pink.