German Meatballs Food

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

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.

SWABIAN MEATBALLS (FLEISCHKUECHLE)

Steps:

• Pour the milk into a bowl; soak the rolls in the milk for about 15 minutes.
• Place the milk-soaked rolls, beef, pork, eggs, onion, parsley, marjoram, garlic, salt, and pepper in a large bowl; mix with your hands until evenly combined. Divide the mixture into eight portions and roll them into balls. Flatten the balls to make 1-inch thick patties.
• Melt the butter in a large skillet. Fry each patty in the melted butter until meat has reached an internal temperature of 160 degrees F (72 degrees C), about 6 minutes each side. These can be served either hot or cold.

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.

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 (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.

ONE POT GERMAN MEATBALLS & POTATOES

Steps:

• Add 1 tbsp olive oil to a large pot or dutch oven, cook the diced onions & garlic 3-5 minutes.
• In a large bowl, combine the cooked onions and garlic, ground beef, ground pork, breadcrumbs, eggs, 1 tsp salt, 1 tsp black pepper, paprika and oregano.
• Use your hands to roll the mixture into approximately 24 golf ball sized meatballs.
• In the same pot you cooked the diced onions, add an additional tablespoon of olive oil, bring to medium-high heat and place the meatballs in the pot, brown on all sides, 3-5 minutes.
• Remove the meatballs from the pot and set aside.
• Keep the pot over medium-high heat.
• Add flour to the pot with the drippings from the meatballs.
• Scrape up all of the meatball drippings and combine with the flour.
• Stir in the beef broth and bring to a boil.
• Add the remaining ½ tsp kosher salt and ½ tsp black pepper.
• Add the capers, lemon juice, lemon zest and bay leaf.
• Stir to combine, then add the meatballs back into the pot with the potatoes.
• Cover, reduce heat to medium low and simmer for 45 minutes, or until potatoes are fork tender. Before serving, add the sour cream to the pot and stir into the sauce.
• Optionally top with fresh chopped parsley when serving.

KöNIGSBERGER KLOPSE

Steps:

• Emerge rolls in milk or water. Allow to sit for 10 min. Drain and press out excess liquid.
• Finely chop onion.
• To a large bowl add ground meat, drained rolls, onion, eggs, bread crumbs, anchovy paste, salt, and pepper and knead with hands until well combined and smooth.
• Shape 16 dumplings and set aside.
• Add liquid and spices to a large pot.
• Cut onions into quarters and add also to the pot.
• Bring mixture to a simmer, add dumplings, and cook for about 10 min. or until done. Make sure that the liquid is only simmering not boiling.
• Remove dumplings from the liquid and keep warm.
• Strain liquid into a bowl. Remove spices. Keep onions and about 3 cups of the cooking liquid
• To a medium sized pot add butter and melt.
• Add flour and stir on medium heat until lightly brown.
• Add about 2 cups of the cooking liquid and bring to a boil Mix well to remove any lumps.
• Lower the heat to medium-low and stir in heavy cream. Make sure the liquid is no longer boiling.
• In a small bowl mix egg yolks and sugar. Add to the pot and mix well.
• Add drained capers, lemon juice, and salt and pepper to taste.
• Place the onions and the dumplings into the sauce and let sit for about 15 min.

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.

VEGAN GERMAN MEATBALLS & CABBAGE WITH CREAMY MUSTARD SAUCE

Steps:

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Place the oats and sunflower seeds into the bowl of a food processor fitted with an s-blade, then blend them to a powder.
• Break the tofu into a few large chunks and add it to the food processor, along with the onion, garlic, soy sauce, maple syrup, Worcestershire sauce, vinegar, liquid smoke, sweet paprika, smoked paprika, and marjoram.
• Pulse the food processor until the ingredients are finely chopped and well mixed. Do not overblend the mixture.
• Taste-test the mixture and season it with salt and pepper to taste. Adjust any other seasonings to your liking.
• Roll the tofu mixture into 1-inch balls (you should get about 20 of them) and arrange them on the baking sheet and brush them with olive oil.
• Bake the meatballs for about 25 minutes, flipping halfway through. They are finished baking when they're lightly browned.
• While the meatballs bake, melt the butter in a large skillet over medium heat.
• Add the onion and cook it for about 5 minutes, stirring occasionally, until it's soft and just beginning to brown.
• Add the cabbage to the skillet. Continue cooking and stirring for about 5 minutes more, until the cabbage begins to soften up.
• Clear a spot near the center of the skillet and add the garlic. Cook it for about 1 minute, until very fragrant, then stir the garlic into the cabbage mixture.
• Sprinkle the flour into the skillet and stir to coat the cabbage with the flour. Continue cooking and stirring the cabbage for about 2 minutes.
• Add the coconut milk and broth, a bit at a time, stirring well between each addition. Then stir in the mustard.
• Bring the liquid up to a simmer and cook everything for about 10 minutes, or until the sauce thickens and the cabbage is tender. Stir the mixture occasionally as it simmers.
• Stir in the sauerkraut and remove the skillet from the heat.
• Tastes-test the cabbage and season it with salt and pepper to taste.
• Divide the cabbage onto plates and top it with the meatballs. Sprinkle with chives and serve.

FOODIEEXTRAVAGANZA: #OKTOBERFEST - GERMAN MEATBALLS AND SPAETZLE

Steps:

• 1. First prepare the meatballs by combining the ground beef, egg, milk, bread crumbs, parsley, poultry seasoning, salt and pepper together in a medium bowl. Form into 1 ½ inch balls, about 24 in total.
• 2. Place meatballs in a large skillet and cook over medium high heat until browned on all sides. Drain any fat. Add the beef broth, mushrooms and onions to the skillet and reduce the heat to medium low. Cover, and allow to simmer for 10 minutes.
• 3. Meanwhile, in a small bowl combine the sour cream, flour and caraway seeds, stirring until fully combined. (*For a saucier meatball, double this portion.)
• 4. Add the sour cream mixture to the meatballs and stir to combine. Reduce heat to low and cover.
• 5. Bring a large pot of lightly salted water to a boil.
• 6. To prepare the spaetzle, sift the flour and salt into a large bowl. Alternating, slowly add in the beaten eggs and milk, stirring until a firm, elastic dough is formed.
• 7. Transfer the dough into a spaetzle maker and drop into the boiling water. Spaetzle are done when they float to the top.
• 8. Use a strainer or slotted spoon to remove from the water and place in a large bowl. Add the butter and garlic powder and stir until all are coated.
• 9. Divide the spaetzle mixture onto plates. Divide the meatball mixture and place on top of the spaetzle. Serve immediately.

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!