GERMAN MEATBALLS (FRIKADELLEN)
These authentic German meatballs - also known as Frikadellen - are so easy to make. Made with minced meat, egg, breadcrumbs, and a little bit of onion, these classic meatballs are served with mustard as a side dish or as a meal itself!
Provided by Recipes From Europe
Categories Dinner
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 g, Calories 177 kcal, Carbohydrate 4 g, Protein 11 g, Fat 12 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 61 mg, Sodium 383 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
GERMAN MEATBALLS AND GRAVY
These meatballs are in celebration of my heritage. I love making them for my family especially because they are a quick meal. -Marshelle Greenmyer-Bittner, Lisbon, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 383 calories, Fat 24g fat (11g saturated fat), Cholesterol 127mg cholesterol, Sodium 745mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 28g protein.
RUTH'S GERMAN BOILED MEATBALLS AND GRAVY
This is my Mom's version of German meatballs. Her mother used to make these but of course never used a recipe - she never even had a stove - always used a coal burning stove! Mom kept working on it and used a few more conventional ingredients and came up with this recipe. She always served it over extra-wide egg noodles.
Provided by HokiesMom
Categories One Dish Meal
Time 55m
Yield 15-18 meatballs, 6 serving(s)
Number Of Ingredients 13
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.
GRANDMA'S SWEDISH MEATBALLS AND GRAVY
This Swedish meatballs recipe has been passed down from a Swedish grandmother to her beautiful granddaughter. They are the best Swedish meatballs I've ever tasted! Even better than Ikea®! Easy to make, full of flavor, swimming in the most amazing creamy gravy sauce!
Provided by JACANA
Time 1h10m
Yield 8
Number Of Ingredients 24
Steps:
- Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
- Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
- Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
- Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
- Add meatballs to the gravy. Toss gently to coat and serve.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 9.9 g, Cholesterol 148.5 mg, Fat 37.1 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 19.2 g, Sodium 492.9 mg, Sugar 1.8 g
GERMAN MEATBALLS WITH CREAM DILL GRAVY
Make and share this German Meatballs With Cream Dill Gravy recipe from Food.com.
Provided by ElaineAnn
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 455.7, Fat 34.5, SaturatedFat 15.7, Cholesterol 147.5, Sodium 1009.3, Carbohydrate 10.9, Fiber 0.4, Sugar 0.5, Protein 24.3
GERMAN MEATBALLS WITH GINGERSNAP GRAVY
This recipe was one of my mother's favorites, and now my family enjoys it as well. The beauty of this recipe is that the meatballs need not be browned. The gingersnaps are what gives the gravy its rich taste. I have, at times, substituted fresh ground turkey for the beef, and it works just as well.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 387 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 985mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 1g fiber), Protein 26g protein.
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