Bavarian Style Meatballs Recipes

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.

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.

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.

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.

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.

CROCKPOT BAVARIAN MEATBALLS

Steps:

• Combine the meatballs, onion, brown sugar, soup mix and beer in a 3-1/2 quart crockpot. Cover and cook on LO for 3-1/2 to 4-1/2 hours or until heated through.
• To make the sandwiches: Place 6 meatballs on each bun bottom. Sprinkle each sandwich with 1/4 cup cheese. Place on baking sheets. Broil 4-6 inches from the heat for 2-3 minutes or until the cheese is melted. Cover each with bun top.

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!