Bavarian Meatballs Recipes

BAVARIAN STYLE MEATBALLS

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.

BAVARIAN MEATBALLS

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.

SLOW-COOKER BAVARIAN COCKTAIL MEATBALLS

Steps:

• In 3 or 3 1/2-quart slow cooker, combine meatballs and onion. Sprinkle brown sugar and soup mix over beef and onion. Pour beer over top.
• Cover; cook on Low setting for 5 to 6 hours.
• Just before serving, gently stir mixture to coat meatballs with sauce. Serve with toothpicks. Meatballs can be held on Low setting for up to 1 hour.

BEEF MEATBALL BOURGUIGNON

Steps:

• Mix beef, bread crumbs, egg, onion, garlic, parsley, salt, and pepper together in a bowl. Shape into fifteen 2-inch meatballs. Pour flour into a shallow dish; roll meatballs in flour until coated.
• Heat oil in a deep skillet over medium heat. Fry meatballs until browned on all sides and partially cooked through, about 5 minutes. Remove from the skillet and set aside.
• Add carrots, onion, mushrooms, and garlic to the same skillet. Cook over medium heat, stirring often, for 10 minutes. Add red wine, broth, garlic and herb seasoning, thyme, salt, pepper, and bay leaf. Return the meatballs to the skillet. Reduce heat to low, cover, and simmer until flavors blend, about 2 hours.

BAVARIAN MEATBALLS

Steps:

• In a 3-qt slow cooker, combine the meatballs, onion, brown sugar, soup mix and beer.
• Cover and cook on low for 3 1/2-4 1/2 hours or until heated through.
• Serve with toothpicks for an appetizer.
• For sandwiches, place six meatballs on each bun bottom.
• Sprinkle sandwiches with 1/4 cup of cheese. Place on baking sheets.
• Broil 4-6 inches from heat for 2-3 minutes or until cheese is melted.
• Replace bun tops.

BAVARIAN MEATBALLS

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.

CONTEST-WINNING BAVARIAN MEATBALL HOAGIES

Steps:

• In a 3-qt. slow cooker, combine meatballs, onion, brown sugar, soup mix and beer. Cook, covered, on low until meatballs are heated through, 3-4 hours. , Place 5-6 meatballs on each bun bottom. Sprinkle each sandwich with 1/4 cup cheese. Place on baking sheets. Broil 4-6 in. from the heat until cheese is melted, 2-3 minutes. Replace bun tops.

SLOW COOKER BAVARIAN MEATBALL SANDWICH RECIPE

Steps:

• In a crockpot combine meatballs, onion, brown sugar, soup mix and Coke. Cover and cook on low for 3.5 to 4.5 hours or until heated through.
• Place meatballs on each bun bottom and sprinkle with 1/4 C shredded cheese. Place on baking sheets and broil for 2 minutes or until cheese is melted. Replace bun tops and serve!